Preparation of cow milk lassi blended with dragon fruit (Hylocereus polyrhizus) pulp

Abstract

In the present investigation, Lassi was prepared with different levels of Dragon fruit pulp as control with 0% (T1), 3% (T2), 6% (T3), 9% (T4), and 12% (T5). To find out the effect of Dragon fruit pulp Lassi obtained was evaluated of acceptability by a 9-point hedonic scale and determined for chemical composition. For sensory evaluation, the results revealed that overall acceptability scores obtained were 8.16, 7.50, 7.95, 8.30, and 7.85 for the treatment T1, T2, T3, T4, and T5 respectively. The treatment T4 scores significantly highest scores for flavour, body and texture, and overall acceptability which were found superior amongst all the treatments. For chemical composition, the results revealed that fat, protein, ash, acidity, total solids content were decreased while pH and moisture was increased with an increase in levels of Dragon fruit pulp.