Vol. 6, Issue 4 (2018)
Utilization of menthol (Mentha arvensis) juice for the preparation of lassi from cow milk
Author(s): Jyoti Gaikwad, SG Gubbawar, Kavita Kadu and Akshata Bhondave
Abstract: The present investigation entitled “Utilization of Menthol (Mentha arvensis) juice for the preparation of lassi from cow milk†was undertaken during the year 2017-2018. Milk was standardized to 3.5 per cent fat and the lassi prepared in the proportion of 100:0(T1), 98:2 (T2), 96:4 (T3), 94:6 (T4) and 92:8 (T5) curd to menthol juice were laid out with five treatments and four replications in completely randomized design (CRD). The data obtained after chemical analysis of fat, protein, total solids, moisture, ash, acidity content and pH values of lassi and evaluation of sensory characteristics like flavour, body and texture and colour and appearance were subjected to statistical analysis. The overall acceptability also analyzed by the same method. The data revealed that fat, protein, moisture percentage and pH values of lassi were decreased with increased in the levels of menthol juice while total solids, ash and acidity percentage were increased with increased in the levels of menthol juice. The lassi prepared with addition of 4 per cent of menthol juice contained 3.24 per cent fat, 3.22 per cent protein, 20.08 per cent total solids, 80.58 per cent moisture, 0.62 per cent ash, 0.84 per cent acidity and 4.25pH.The sensory evaluation carried out by the five judges, showed that the different levels of menthol juice had a significant effect on improving the quality regarding flavour, body and texture, colour and appearance and overall acceptability of lassi. The sensory evaluation indicated that the lassi prepared by blending with 4 per cent menthol juice (T3) had highest score for flavour (40.62 out of 45), body and texture (33.57 out of 35) and colour and appearance (18.33 out of 20).The overall acceptability of lassi prepared by blending with 4per cent of menthol juice (T3) had the highest score (8.50 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment.
Pages: 2330-2332 | 568 Views 93 Downloads
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How to cite this article:
Jyoti Gaikwad, SG Gubbawar, Kavita Kadu, Akshata Bhondave. Utilization of menthol (Mentha arvensis) juice for the preparation of lassi from cow milk. Int J Chem Stud 2018;6(4):2330-2332.
