STUDIES ON FINGER MILLET LASSI

ABSTRACT

Lassi samples were prepared and evaluated for various quality (sensory, chemical and microbial) parameters. The minimum score obtained by sample T0 (7.11 ± 0.05) and was very closer to T2 and T3, they were at par. Sample T2 was graded as “liked very much”. About the chemical parameters the Fat content in lassi sample T0, T1, T2 and T3 differed significantly (P lassi in T0 was lowest (0.73%) while it was highest in T3 (0.85%). The total sugar content of lassi in T0 was lowest (14.43%) while it was highest in T3 (16.26%). The total solid content of lassi in T0 was lowest (21.06%) while it was highest in T3 (23.11%).). The acidity content of lassi in T3 was lowest (0.74%) while it was highest in T0 (0.88%). control (T0) and sensorily best sample (T2) were considered. The SPC was observed more or less same; T0 (13.20 X 102 cfu /ml) and T2 (10.80 X 102 cfu /ml).The samples under study showed presence of yeast and mould count at very low levels, (8.94 X 102 cfu /ml) for T2 and (10.26 X 102 cfu /ml) for T0. Coliforms were very less detected which is an indicative that utmost hygienic conditions were followed during production, processing, handling and storage.

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STUDIES ON FINGER MILLET LASSI

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