Preparation and characterization of low-fat and low-sugar lemon grassflavoured herbal lassi

Abstract

Lassi is an amazing thirst-quenching fermented dairy beverage in India. It has numerous health benefits and therapeutic value in humans. In the present investigation, an attempt was undertaken to prepare a low-fat and low-sugar herbal lassi from mixed milk. For the preparation of lassi, double-toned milk containing 1.5% fats and 9% solids not fat was used. Dahi was prepared using 1% mixed dahi culture. Artificial sweetener (sucralose) @ 0.7% was used as a replacement for sucrose in lassi. Optimization of different concentrations of lemongrass (2%, 3% and 4% v/v) was evaluated by sensory analysis. 3% (v/v) lemon grass added lassi scored the highest overall acceptability. Further chemical analysis viz., pH, acidity, TS, moisture, fat and protein content was evaluated and compared with control lassi samples. No significant difference was observed between the two samples. Shelf- life analysis of the selected herbal lassi was conducted at refrigerated temperature (7 ± 2^oC). The lassi was found stable for 9 days at storage condition (7 ± 2^oC, in glass bottle) based on the chemical, microbiological and sensory analysis.