To study the sensory characteristics of Herbal Honey Lassi

Abstract

The purpose of our study was to investigate the effect of Honey and Tulsi (Ocimum sanctum) 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. Incorporation of honey at 3 levels, viz., 8%, 10% and 12% v/v was tested and Tulsi was incorporated with the rate of 2% on the basis of volume of Lassi. The best sensory score was observed in the case of 10% honey and 2% Tulsi. The chemical characteristics like Fat, moisture, protein content of the product shows decreasing trend and acidity, total solid and ash content shows increasing trend with increasing concentration of Honey. After analyzing the results we can say that, herbal honey Lassi can be prepared by using 10% honey and 2% Tulsi with increased functional property.