Effect of strawberry pulp on physico-chemical properties of lassi

Abstract

The present investigation cow milk was standardized to 3.5 per cent fat for the preparation of lassi, the starter culture Streptococcus lactis sp. Diacetylactis were added in to standardized cow milk and incubate at 22-25 °c for 8-12 hrs. The lassi was prepared by adding 10 per cent water and 10 per cent sugar in curd. The strawberry pulp was added @ 0, 5, 10, 15 and 20 per cent. The data obtained after chemical analysis of fat, protein, total solids, ash, acidity, pH. The superior treatment was T4 with 8.72 score of overall acceptability with 15 per cent strawberry pulp. As the level of strawberry pulp increased beyond treatment T4 then the acceptability was decreased. The chemical composition of lassi was affected due to addition of Strawberry pulp. The fat, protein and titratable acidity of lassi was decreased, while the pH, ash and total solids of lassi were increased from treatment T1 to T5.