Assessment of transformation in biochemical parameters of Tulsi (Ocimum sanctum Linn.) and honey enriched herbal lassi during its storage

Abstract

Milk is a very important and essential ingredient of our diet. Development of various products from milk is common in our country. One of the important issues with these dairy products is storage and is spoilage in a definite period. In this study, chemical changes during storage of herbal honey lassi was studied. The combination of 2.0 percent Tulsi extract and 10.0 percent honey was considered to be the most appropriate level for manufacturing of herbal honey lassi. Storage study were done by keeping final product at 7oC at different days i.e. 0 day, 7 days, 14 days, 21 days, 28 days. Generally during storage titrable acidity and pH varied day by day and there is no any significant change in rest chemical attributes. Titratable acidity increased from 0.81 to 1.24% lactic acid. in control while in symbiotic lassi it increased from 0.77 to 1.38% L.A. A gradual decline in pH was also observed in normal lassi and herbal honey lassi viz., 4.53 to 3.91 and 4.57 to 3.89, respectively.