1Department of Dairy Chemistry, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, India
2Department of Dairy Technology, College of Dairy Science, Kamdhenu University, SK Nagar, Gujarat, India
3Department of Dairy Microbiology, College of Dairy Science, Kamdhenu University, Amreli, Gujarat, India
4Department of Dairy Engineering, College of Dairy Science, Kamdhenu University, SK Nagar, Gujarat, India
*Corresponding author: amshendurse@gmail.com (ORCID ID: 0000-0003-2143-0643)
Paper No. 1117
Herbal lassi was prepared by adding concentrated lemongrass (Cymbopogon citratus) extract (CLE) at different levels (0.0, 1.0, 1.5, 2.0 and 2.5%). The herbal lassi prepared with addition of CLE (2.0%) had significantly (P<0.05) higher scores for the sensory attributes viz. flavour (8.52 ± 0.10), colour and appearance (7.60 ± 0.07), product acidity (8.44 ± 0.11) and overall acceptability (8.47 ± 0.10) as compared to control whereas the score for body and texture (8.28 ± 0.08) resembled to that of control. Therefore, lassi prepared with 2.0 per cent CLE was adjudged as the optimized product. The optimized product had TS (21.22%), fat (3.02%), protein (3.37%), total carbohydrate (14.12%), ash (0.71%), pH (4.71) and titratable acidity (0.68% LA). Further, the herbal lassi had higher TPC (50.28 ± 0.04 µM GAE/100 g) and antioxidant capacity i.e. ABTS (19.46 ± 0.03 µM TE/100 g), DPPH (33.53 ± 0.05 µM TE/100 g) and FRAP (24.62 ± 0.04 µM TE/100 g).
⓿ Lassi, is a popular traditional Indian fermented milk product.
⓿ A technology was developed for preparation of herbal lassi incorporated with concentrated lemongrass (Cymbopogan citratus) extract (CLE).
⓿ Herbal lassi prepared with 2.0 per cent CLE was adjudged as the optimized product and had enhanced antioxidant potential.
Lassi, Antioxidant, Lemongrass, Sensory, Physico-chemical
