Production of synbiotic lassi using honey, carrot extract and Aloe vera extract

Abstract

Lassi is the fermented milk product which is consumed as refreshing drink during summer in India. The lassi was prepared with different prebiotics like Honey at 2.5, 5, 7.5, 10 and 12 per cent, carrot extract at 5, 10, 15 and 20 per cent and Aloe vera extract at 5, 10, 15 and 20 per cent levels. The acceptable levels for the production of synbiotic lassi were selected by sensory evaluation with 9 point hedonic scale. It may be concluded that Honey, carrot extract and Aloe vera extract at 5, 15, 15 per cent levels, respectively can be sued in the development of synbiotic milk products.