Probiotic lassi preparation and sensory evaluation using L. paracasei immobilized dry fruit pieces

The objective of the study was to formulate and study sensory acceptability and probiotic cell count of fresh and stored lassi prepared using probiotic cells immobilized on two selected dry fruits. Free cells of the probiotic microorganism and cells immobilized in alginate beads were used for control lassi preparation. The organism used was L. Paracasei and the dry fruits selected for immobilization were figs and dates. Sensory evaluation (using modified Hedonic score card) of the fresh and stored products was carried out and L. paracasei count (on RCABV Agar) was also enumerated.

Results indicated that for all storage days (0d, 7d, 15d & 21d) fig lassi followed by date-lassi obtained scores higher than 8. But as the number of days of storage increased acceptability showed a decrease in dates whereas in the case of free cells and alginate beads the product showed an increase in acceptability. For microbial analysis date-lassi showed higher L. paracasei count (above 9 log cfu/gm) in the fresh product and during the storage period. All the stored products showed a count above 7 log cfu/gm upto 21 days of storage. The study concludes that dry fruit-immobilized lassi is highly acceptable and may be stored upto a period of 21 days without a decrease in probiotic count.