Studies on preparation of lassi blended with jamun powder (syzygium cumini)
| dc.contributor.advisor | Andhare, B.C. | |
| dc.contributor.author | Mane, Sagar Chandrakant | |
| dc.date.accessioned | 2023-03-11T11:57:09Z | |
| dc.date.available | 2023-03-11T11:57:09Z | |
| dc.date.issued | 2022-11-30 | |
| dc.description.abstract | India is the world's largest milk producer , Among all the traditional products, lassi which resembles western dairy product yoghurt, is one of the most widely consumed fermented milk. Lassi is a white to creamy-white viscous liquid, with as sweetish, rich aroma and mild to high acidic taste. Lassi has valuable therapeutic properties and aids in curing gastrointestinal disorders. In recent years, a lot of interest has been generated in the development of milk products with fruits, vegetables, cereals and nuts. Incorporation of fruits and fruit products in the milk products helps to render good flavor and increases palatability and nutritive value. Lassi blended with jamun powder was prepared by using combination of parts of jamun powder with buffalo milk. The standard dahi culture was used for fermentation. The four batches of lassi were prepared from buffalo milk curd by incorporating jamun seed powder at different rates viz. T1 – Control, T2 - 99.5 parts of curd + 0.5 parts jamun powder,T3 - 99 parts of curd + 1 parts of jamun powder,T4 - 98.5 parts of curd + 1.5 parts of jamun powder. The sensory score recorded using a 9 point hedonic scale of score card of different attributes indicated that score of colour and appearance was in between 7.50 to 8.38, flavour score was ranges from 7.40 to 8.27, body and texture score ranges 7.44 to 8.32, the overall acceptability score of jamun powder lassi ranged in between 7.52 to 8.40. The lowest overall acceptability score was found in the treatment T4 (7.52) in jamun powder lassi and highest in T3 (8.87) sample. The treatment T3 (1 part of jamun powder) was found to be superior as compared to all other treatment. The chemical composition of jamun powder lassi was found that, fat content between range of 2.95 to 3.25 per cent, protein content in the range of 3.09 to 3.51 percent, moisture content 73.01 to 76.99 per cent, total solids content 23.01 to 26.99 percent, carbohydrates content 15.95 to 19.76 per cent and ash content was found in the range of 0.72 to 0.77 per cent respectively. The acidity of treatments ranges from 0.73 to 1.06 per cent and pH from 4.15 to 4.29 per cent. The total cost of buffalo milk lassi blended with different levels of jamun powder ranged between 37.83 to 40.14 Rs. and cost of the superior lassi T3 (1% jamun powder) was Rs. 39.37. The microbial analysis shows average standard plate count of fresh samples of jamun powder lassi were very less, average range of coliform count found to be nil whereas, yeast and mould count found to be in the range of 2.10 cfu per ml. to 2.25 cfu per ml and consumer acceptability of developed lassi observed that ,T3 tratement wass most acceptable by consumers. | en_US |
| dc.identifier.other | 23120 | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810195121 | |
| dc.keywords | lassi, blended, jamun, powder, syzygium cumini | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 101 | en_US |
| dc.publisher | Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani | en_US |
| dc.sub | Dairy Science | en_US |
| dc.theme | Agriculture | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Studies on preparation of lassi blended with jamun powder (syzygium cumini) | en_US |
| dc.type | Thesis | en_US |