Sensory evaluation of probiotic tender coconut (Cocos nucifera L.) Lassi

Abstract

A study on process standardization of probiotic tender coconut (Cocos nucifera L.) lassi was carried out by using buffalo milk. The attempts have been made to study effect of different levels of probiotic strain and tender coconut on lassi. After organoleptic evaluation in case of Lactobacillus acidophilus strain highest score was recorded by S1a i.e. at 1 per cent level of inoculation (7.87) Same trend was observed in case of Lactobacillus casei. S2a i.e.1 per cent level of inoculation scored highest (7.74) and in case of mixed strain S3b i.e. 1.5 per cent level score highest (7.82).