Process optimization for preparation of lassi blended with grape juice (Vitis vinifera)

Abstract

Lassi was prepared by using cow milk with optimized levels of grape juice and sugar. The sensory evaluation of lassi was done by semi trained judges. The investigation was undertaken to explore the possibilities of utilizing grape juice in lassi manufacture to improve the health benefits of product. The product obtained was subjected for chemical analysis. The lassi sample (T4) prepared with 6 per cent grape juice and 15 per cent sugar level received the highest overall acceptability score i.e, 8.47. The sensorily most acceptable treatment combination (T4) has an average chemical composition of 3.09% fat, 3.26% protein, 78.08% moisture, 21.92% total solids, 0.75% ash, 0.85% acidity, 4.15 pH, 4.34% reducing sugars, 10.48% non-reducing sugar and 14.82% total sugars.