Padghan, P.V.Patil, Prasad Dattatray2023-03-172023-03-172022-11-3023188https://krishikosh.egranth.ac.in/handle/1/5810195331The present study was planned to made a good quality lassi with addition ofaloe vera juice with treatment T1 (control), T2 (95:5), T3 (90:10) and T4 (85:15). Thefresh aloe vera was used to make aloe vera juice. The objective behind the using aloevera for present study is that it has nutritional and therapeutic values. The developedproduct was subjected for chemical and sensory evaluation attributes by panel of semiexpertjudges.Thebodyandtexturescoreoflassiwasrangedfrom8.19,8.56,8.23and7.46,colourandappearancescore8.38,8.58,8.80and7.21,flavour8.23,8.80,8.45 and7.31,taste7.78,8.26,7.75and7.69.Thescoreforacidity0.83,0.86,0.91and 1.00,pH5.48,5.38,5.34and5.32,fat3.53,3.46,3.32and3.24,ash1.48,1.53,1.59 and1.68,protein3.51,3.36,3.23and3.09,moisture89.27,89.55,90.47and90.69, total solids 10.68, 10.34, 9.82 and 9.75, total sugar 12.78, 11.13, 10.83 and 9.31viscosity28.41,28.37,27.57and27.33forthetreatmentsofT1,T2,T3andT4respectively.Thelactobacilluscountsforlassiwas1.92,1.85,1.83and1.80, Lactococcus1.91,1.84,1.82and1.78,yeastandmouldcount0.90,0.85,0.64and0.61andcoliform countswasnilforthetreatments T1,T2,T3andT4,respectively.Fromtheaboveinformationitwasconcludedthatacidity,moistureandashpercentageincreased Keywords: Lassi, aloe vera , physic-chemical, sensory, antioxidant and shelf life and pH, fat, protein, total solid, total sugar, viscosity decreases with addition of aloeverajuiceinlassi.Theantioxidantactivityoflassiwererecorded.Theaverageantioxidant score for lassi were 0.35, 0.41, 0.48 and 0.52 for treatments T1, T2, T3 andT4, respectively. As the level of aloe vera juice in lassi increased antioxidant activityof lassi increased. For the respective study all the treatments were accepted up-to 6-7days of storage condition (4-6°C). Despite this sensory score of lassi was decreasing0th to 18th day of storage condition. The score for overall acceptability for lassi were8.28,8.50,8.15 and7.68fortreatmentsT1,T2,T3andT4,respectively.Itwasconcluded that treatment T2 was superior over T1, T3 and T4 had highest score madewithaddition 5 per centaloevera juiceand 95 percent curd.EnglishThesis