Sensory evaluation of low fat lassi prepared by incorporation of lemon grass (Cymbopogon citratus L.) extract

Abstract

Presently herbal products in the form of cosmetics or food have become more popular in the world market. Herbal sweet preparation is new concept in dairy industry. Herbal such as lemon grass is being used in limited extent as flavoring agent in tea by household, besides it has medicinal properties against cough, cold etc. and is used extensively in Ayurvedic medicine. Lemon grass flavored skim milk lassi can be considered as herbal lassi. It was therefore, thought to evaluate the suitability of lemon grass extract as flavoring agent in developing lemon grass lassi. In the present study the lassi was prepared from buffalo skim milk by using lemon grass extract at different levels viz. 2.5 percent (T1), 5.0 percent (T2), 7.5 percent (T3) and 10 percent (T4) of the content. This prepared lassi was compared with control lassi (T0) i.e. without addition of lemon grass extract. From the result of present investigation it may be concluded that lemon grass extract could be successfully utilized for preparation of herbal lassi. The most acceptable quality lassi can be prepared by using 5.0 percent lemon grass extract. Such flavoring did not appreciably affect the composition of lassi.