Effect of pudina extract on physico chemical properties of Lassi with optimized the level of pudina leaves

Abstract

Lassi was prepared by using of buffalo milk and equal quantity of water with optimized the level of pudina extract. The investigation was undertaken to explore the possibilities of utilizing pudina extract in lassi manufacture to improve the health benefits of product. The product obtained was subjected for chemical analysis. On an average, the pudina extract used in Lassi for the treatment T1, T2, T3 and T4 contained moisture was found to be 88.45, 88.68, 88.75 and 88.84 per cent, fat 2.60, 2.53, 2.43 and 2.40 per cent, protein 2.22, 2.24, 2.27 and 2.30 per cent, ash 0.45, 0.45, 0.46 and 0.47 per cent, total solids 16.09, 18.19, 19.75 and 21.78 per cent and sugar 5.28, 5.18, 5.16 and 5.16 per cent, respectively. The observation in respect of titratable acidity was found to be 0.78, 0.76, 0.73 and 0.71 per cent and pH was found to be 4.19, 4.24, 4.25 and 4.27 per cent respectively