Studies on sensory properties of lassi blended with apple (Malus pumila) powder

Abstract

The lassi was prepared by blending 2, 4 and 6 percent of apple powder in buffalo milk aimed, to study sensory properties of lassi blended with apple powder. The sensory score with respect to colour and appearance, flavour, taste, consistency and overall acceptability showed that addition of 6 percent apple powder decreased taste (7.75, 8.00, 8.50 and 8.25) and overall acceptability (8.00, 8.25, 8.50 and 7.75) score as compare to 2 and 4 percent apple powder. However, addition of apple powder resulted in increased score for colour and appearance (8.00, 8.00, 8.50 and 8.75), flavour (7.25, 8.00, 8.25 and 8.50) and consistency (7.50, 7.75, 8.25 and 8.50).