Fortification of lassi with vitamin a using natural vegetable powders

Abstract

Vitamin A deficiency control is a realizable goal required to address through combination of interventions. Among these, fortification of commonly eatable foods has great potential to help realize this goal. However, such foods must be consumed with a narrow range of intakes: so that it harness valuable benefits over vitamin A deficiency in most people, but does not cause toxicity in people who eat more than average amounts. The dairy products in original form are not pretty good source of vitamin A and thus fortification of vitamin A to dairy products can provide a nutritious food. The present study utilized the natural reservoir of Vitamin A vegetable powders for inclusion in lassi so as to prepare a healthy dairy beverage. Different concentrations of above mentioned powders were utilized and sensorily best acceptable values were used for further physico-chemical analysis.