Studies on Sensory Properties of Lassi Blended with Sapota Pulp

An attempt has made to increase sensory properties of lassi by supplementation of sapota pulp @ control (T₁) 5% (T₂), 10% (T₃), 15% (T₄) and 20% (T₅). The sensory characteristics of food and materials are based on perception of human senses i e senses of sight, smell, taste, touch and hearing. Flavour attribute ranges between 41.30 to 43.65; body and texture attribute ranges between 30.25 to 30.20. The score for colour and appearance attribute ranges between 17.80 to 17.65, overall score of acceptability of lassi blended with sapota pulp for the treatments T₁, T₂, T₃, T₄ and T₅ were 89.35, 90.55, 92.55, 95.80 and 90.00 respectively.