Londhe, G.K.Bamane, Geetanjali Ganesh2023-03-182023-03-182022-11-3023221https://krishikosh.egranth.ac.in/handle/1/5810195468Milk is revered as being sacred, divine and a representation of purity. Lassi, one of the most popular traditional dairy products that mimics western dairy yoghurt, is a white to creamy-white viscous liquid with a rich scent and a mild to strongly acidic taste. The creation of milk products containing fruits, vegetables, grains, and nuts has attracted a lot of interest in the recent years. The addition of fruits and fruit products improves the flavour, palatability, and nutritional content of milk products. Pomegranate peel powder and dahi were combined to create the lassi. Pomegranate peel powder was added as per the treatment T0- 0 per cent, T1 -1 per cent, T2-2%, T3- 3 per cent. Amongst all the treatments, the treatment T2 (2% Pomegranate peel powder in lassi) was judged to be preferable. The sensory evaluation of the various features revealed that the lassi made with pomegranate peel powder scored between 7.68 and 8.28 for overall acceptability, while the scores for flavour, body and texture varied from 8.03 to 8.83 and 7.55 to 8.45 for colour and appearance. Pomegranate peel powder lassi treatment T3 had the lowest overall acceptability score (7.68), whereas T2 sample had the highest (8.95). According to the chemical analysis of pomegranate peel powder lassi, the amount of fat was found to be between 2.50 to 2.57%, the amount of protein to be between 2.63 to 2.74, the amount of moisture between 83.06 to 83.50, th amount of total solids between 15.09 to 15.62, the amount of total sugar between 9.42 to 9.75 and the amount of ash between 0.51 to 0.62 percent, respectively. Pomegranate peel powder lassi was discovered to have physical properties with an acidity between 4.10 and 4.56 percent and a pH level between 4.25 and 4.32 per cent. According to the microbiological examination, fresh samples of the lassi made with pomegranate peel powder had an average standard plate count of 2.23 to 3.00×103cfu/ml, nil for coliform counts, and 1.00 to 3.00 cfu/ml for yeast and mould counts. The shelf life of the finished product is seven days.EnglishThesis