Comparative Evaluation of Sensory Properties and Viscosity in Fruit, Cereal and Millet Based Probiotic Lassi

Abstract

A probiotic lassi was developed by incorporating dahi and Fruit, Cereal and Millet blend (FCM). To determine the optimal formulation levels of dahi and FCM blend, response surface methodology (RSM) was employed. The optimization process was based on sensory characteristics such as colour and appearance, flavour, mouthfeel/consistency, sweetness and overall acceptability—as well as viscosity of the product. RSM optimization yielded ideal proportions of 71.07% dahi and 9.07% FCM blend. The formulation prepared using these optimized values was compared to a control probiotic lassi. Both samples exhibited statistically significant difference in composition in most aspects. Additionally, the experimental probiotic lassi had notably higher titratable acidity (% LA), viscosity, tyrosine values, degree of hydrolysis, ACE inhibitory activity, DPPH activity and ABTS activity. Sensory evaluations revealed that the FCM based probiotic lassi outperformed the control in overall acceptability. Experimental product also showed higher mineral enrichment than control. From a microbiological perspective, both variants remained free from coliforms and yeast and moulds, indicating good microbial quality, while fulfilling the criteria for probiotic count.