Process optimization for development of Tulsi (Ocimum sanctum Linn.) and Honey enriched herbal honey lassi

Abstract

In our present study, we prepared herbal lassi enriched with honey and Tulsi extract. The purpose of our study was to observe the effect of honey and Tulsi (Ocimum sanctum Linn.) On sensory and chemical properties of herbal honey lassi and the study was conducted with the possibility of developing a dairy product with health benefits beyond those of traditionally formulated products. Honey is an important and unique food product containing bioactive compounds derived from bees and plants. There are various bioactive components in honey which confers health benefits includes Eugenol. Ocimum sanctum Linn. Popularly known as ‘Tulsi’ is one of the sacred herbs for Hindu in Indian subcontinent. It played a versatile role in traditional medicine. 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. During storage studies average lactobacilli count, streptococci count, yeast and mould count was found 9.06 log CFU/g, 8.27 log CFU/g and 2.18 log CFU/g respectively for herbal Honey Lassi. Coliform count was found absent during entire storage period.