Preparation of lassi blended with ripened Banana (Musa acuminate) pulp

Abstract

The present study was carried out in the Department of Animal Husbandry and Dairy Science at Dr. PDKV, Akola, to prepare lassi blending with ripened Banana pulp to develop a value-added product—ripened Banana lassi. The lassi was prepared using various combinations of plain lassi and ripened Banana pulp as follows: T1 – 100% plain lassi + 0% ripened Banana pulp, T2 – 95% plain lassi + 5% ripened Banana pulp, T3 – 90% plain lassi + 10% ripened Banana pulp, T4 – 85% plain lassi + 15% ripened Banana pulp, and T5 – 80% plain lassi + 20% ripened Banana pulp. Chemical analysis revealed that with increasing levels of ripened Banana pulp, there was a rise in total solids, solid-not-fat, ash and pH, while moisture, protein, fat and acidity content showed a decreasing trend.