Development of Carrot Extract Incorporated Synbiotic Lassi
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Date
2019-01
Journal Title
Journal ISSN
Volume Title
Publisher
Excellent Publishers
Abstract
Lassi is a popular fermented product consumed mostly in northern India during summer as
refreshing drink. The present study was carried out with incorporation of carrot extract as
5, 10, 15 and 20 per cent levels and represented as T1, T2, T3 and T4, respectively.
Among these levels, 15 per cent level of addition was found to be acceptable by sensory
panel (9 point hedonic scale) and was used for the production of synbiotic lassi with
Lactobacillus casei (NCDC 298). The prepared synbiotic lassi was subjected to
physicochemical and microbial analysis with control and probiotic lassi. The prepared
synbiotic lassi with carrot extract showed good microbial quality and better probiotic
viability than the control and probiotic lassi. It is concluded that synbiotic lassi
incorporated with 15 per cent carrot extract is best in overall acceptability, microbial
quality with recommended levels of probiotic viability.
Description
TNV_IJCMAS_2019_8(1)1695-1699
Keywords
Veterinary Science