STORAGE RELATED SENSORY CHANGES IN LASSI

Article Id: ARCC5529
Citation :- STORAGE RELATED SENSORY CHANGES IN LASSI.Asian Journal Of Dairy and Food Research.2000.(19)
Rathaur Ashwani Kumar*, Solanky M.J.**
Address : * Dairy Technology Division SMC College of Dairy Science, Gujarat. Agril. University. Anand Campus, Anand-388 110, INDIA.

Abstract

Storage studies were carried out on lassi stored at 37±2°C and 7± 1°C. The colour and appearance remained practically unaffected during storage. Maximum changes occurred in control from flavour point of view. Control. L65 and L70 stored at 37±2°C were rejected on 8th, 12th and 16th day, respectively. While the product stored at 7± 1°C was rejected on 15th, 39th and 35th day. Body and texture characteristic was restricted by the thermal treatment employed and were minimum in L70 Acidity was the least affected organoleptic attribute. The product at the rejection stage obtained => 50 per cent marks

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