Process Optimization for Development of Tulsi (Ocimum sanctum Linn.) Leaf Extract and Honey Enriched Herbal Honey Lassi.
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Date
2018
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DEPARTMENT OF ANIMAL HUSBANDRY & DAIRYING INSTITUTE OF AGRICULTURAL SCIENCES BANARAS HINDU UNIVERSITY VARANASI
Abstract
Tulsi and honey are well documented to have general health benefits and therapeutic properties which stimulate appetite and enhance digestion. The present study was undertaken to develop Lassi drinks incorporated with honey and Tulsi extracts, with satisfactory organoleptic properties. Lactic cultures namely, which are high acid producers were used for preparation of dahi that gave appropriate flavour in Lassi. Heat processing of milk prior to inoculation of culture was standardized (850C, 15 min) to obtain dahi with desirable body and texture. Amul dahi culture at the rate of 1.0% (v/v) in fresh milk was finally selected for preparation of dahi intended for Lassi making for further investigation, because of better organoleptic characteristics. Evaluation of sensory score of varied diluted samples of dahi led to the conclusion that use of 5:0 (curd: water) dilution was most appropriate for preparation of Lassi in to which honey Tulsi extracts could be incorporated. Usage of 10% honey and 0.15% sodium alginate along with Tulsi extract 2% gave herbal Lassi of acceptable flavour. Herbal honey samples were stored and their keeping quality during storage at 7 0C was investigated. The herbal treatment employed to the product was found to retard the microbiological changes in Tulsi enriched samples during their refrigerated storage. The present research work reported in this thesis has enabled to develop the technology for preparation of honey and Tulsi enriched Lassi of acceptable organoleptic properties with keeping quality of 16 days at 7 oC.
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Tulsi