INFLUENCE OF ADDITION OF ORANGE (Citrus sinensis) JUICE ON SENSoRY AND MICROBIOLOGICAL QUALITIES Of LASSI DURING STORAGE

DOI: 10.5958/0976-0563.2014.00600.9    | Article Id: DR-815 | Page : 187-189
Citation :- INFLUENCE OF ADDITION OF ORANGE (Citrus sinensis) JUICE ON SENSoRY AND MICROBIOLOGICAL QUALITIES Of LASSI DURING STORAGE.Asian Journal Of Dairy and Food Research.2014.(33):187-189
D.S. Jadhav, K.D. Chavan* and R.J. Desale chavankrd@rediffmail.com
Address : Dept. of Animal Science and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri Dist. Ahmednagar–413 722, India

Abstract

The effects of addition of orange juice on sensory and microbiological qualities of lassi during storage were investegated. Addition of different levels of orange juice in lassi samples did not adversely influence the colour and appearance and body and texture of the product but the flavour and overall acceptability of the product were significantly (Pgnificantly (P the year and months and Coliform counts of lassi samples during storage period. A good quality lassi can be prepared by incorporation of 12 % orange juice and 10 % sugar. The prepared product could remain acceptable up to five days at refrigerated (7±20C) temperature.

Keywords

Coliform Lassi Orange juice Sensory quality Storage SPC YMC

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