UTILIZATION OF LEMONGRASS (Cymbopogon Flexuosus) DISTILLATE IN THE PREPARATION OF COW MILK LASSI.
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Date
2019-08-09
Authors
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Publisher
Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
The present investigation entitled “Utilization of lemongrass (Cymbopogon flexuosus) distillate in the preparation of cow milk lassi” was undertaken during the year 2018-2019. The lassi prepared in the proportion of 100:0 (T1), 99.5:0.5 (T2), 99:1.0 (T3), 98.5:1.5 (T4) and 98:2.0 (T5) lassi to lemongrass distillate were laid out with five treatments and four replications in Completely Randomized Design (CRD). The data obtained after chemical analysis of fat, protein, total solids, moisture, ash, acidity content and pH values of lassi and evaluation of sensory characteristics like flavour, body and texture, colour and appearance and acidity were subjected to statistical analysis. The overall acceptability also analyzed by the same method. The data revealed that fat, protein, moisture, ash, acidity per cent and pH value were slightly increased with increase in the levels of lemongrass distillate. The good quality lassi prepared with addition of 2.0 per cent of lemongrass distillate contained 3.31, 2.85, 10.94, 89.06, 0.62, 0.62 per cent and fat, protein, total solids, moisture, ash, acidity and 4.79 pH, respectively. The sensory evaluation carried out by the five judges, showed that the lassi prepared by blending with 2 per cent lemongrass distillate (T5) had highest score for flavour (40.62 out of 45), body and texture (33.57 out of 35), colour and appearance (8.32 out of 10), acidity (8.31 out of 10) and the overall acceptability had the highest score (8.53 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment. The cost of production of the lassi prepared with 2 per cent of lemongrass distillate in treatment T5 was Rs. 63.92 per kg which was superiorly accepted by the panel of judges. Hence, it is concluded that the best quality lassi can be prepared by using 2 per cent of lemongrass distillate and 98 per cent of lassi with 15% sugar.
Description
In present study lassi prepared with addition of 2 parts of lemongrass distillate (T5) scored highest marks for all sensory attributes, viz. flavour, body and texture, colour and general appearance and acidity as compared to lassi with addition of lemongrass distillate in proportion of 100:0 (T1), 99.5:0.5 (T2), 99.0:1.0 (T3), 98.5:1.5 (T4) and 98.0:2.0 (T5). The chemical composition of lemongrass distillate lassi i.e. fat, protein, moisture, ash, acidity per cent and pH value were slightly increased while, total solids percent decreased with increased levels of lemongrass distillate. The cost of lassi increased with the increase in the levels of lemongrass distillate. The cost of most acceptable treatment prepared with addition of 2 parts of lemongrass distillate (T5) was Rs. 63.92 per kg.
Keywords
Milk products, Curd, Cow, Dairy Equipment.
Citation
GAWAI, CHHAGAN BABAN. (2019). Utilization of lemongrass (Cymbopogon flexuosus) distillate in the preparation of cow milk lassi. Department of animal husbandry and dairy science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2019. Print. xiii, 96p. (unpublished).