Asian Journal of Dairy and Food Research, volume 31 issue 1 (march 2012) : 1 - 4


Tajendra Pal Singh, Santosh Kumari, Swati Sethi*
1Department of Food Science and Technology,College of Agriculture, G.B.P. U.A &T, Pantnagar-263 145, India
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Cite article:- Singh Pal Tajendra, Kumari Santosh, Sethi* Swati (2024). DEVELOPMENT OF LASSI CONTAINING ALOE VERA JUICE AND ITS QUALITY CHARACTERISTICS. Asian Journal of Dairy and Food Research. 31(1): 1 - 4. doi: .
The investigation was undertaken to explore the possibilities of utilizing aloe vera juice in Lassi manufacture to improve the health benefits of product. The level of aloe vera juice was optimized on the basis of growth and activity of culture in terms of pH and acidity. Mixed culture of lactic acid bacteria @ 2 percent was used to prepare Lassi from standardized cow milk containing 3.0 % (medium) and 0.5 % (low) fat. A 15 % aloe vera juice level gave desirable results, i.e. lowest pH, higher titrable acidity and optimum sensory scores. Addition of aloe vera juice to Lassi had a significant (p£0.5) effect on acid production. Lowest pH (4.40) and higher titrable acidity (1.0 %) were obtained in medium fat Lassi added with aloe vera juice. The soluble nitrogen, free fatty acid contents and standard plate count significantly (p£0.5) increased on addition of aloe vera juice. The maximum soluble nitrogen (0.082 %), free fatty acid (8.94 meq/ml) and standard plate count (8.70 log cfu/ml) were produced in aloe vera added medium fat Lassi. The incorporation of aloe vera juice significantly (p£0.5) decreased viscosity. A satisfactorily good quality aloe vera juice added Lassi could be prepared by incorporation of
15 per cent aloe vera juice to medium (3.0 per cent) as well as low fat (0.5 per cent) milk with shelf life upto 23 days.
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