Ecology, Environment and Conservation Paper

Vol 21.Suppl.Issue June 2015; Page No.(489-492)

PREPARATION OF STRAWBERRY LASSI

B. K. Ghule, M.S. Gavhane, R.J. Desale and Khore M.C.

Abstract

In the present study of strawberry fortified lassi the chemical compostion observed as Fat content ranges from 3.25% to 3.11%, Protein from 3.64% to 3.78%, Lactose from 3.73%, to 3.82%, Total sugar 13.92% to 16.29%, ash from 0.73% to 0.8%. Acidity (%LA) from 0.90 to 1.02 and pH from 4.13 per cent, respectively. The fat content of lassi samples decreases as increase in the level of strawberry pulp while lactose content increases as increase in the level strawberry pulp. The mean lactobacilli count was observed to be 4.33 x 107 cfu/mL. It was observed that lassi samples under study did not show presence of any yeast and mould growth. The cost for the sensorial superior combination lassi prepared with 8 per cent sugar and 5 percent Strawberry pulp could make a 200 mL serving at Rs. 6.80 which may be sufficiently lower with the value added and nutritionally enriched combination of Strawberry pulp.

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