Vol. 7, Issue 5 (2019)
Sensory quality of lassi prepared by using honey and stevia
Author(s): SG Poul, AR Deshmukh, NS Dhadge and DG Kadam
Abstract: The present investigation entitled, “Efficacy of herb extracts on oxidative stability of ghee†was undertaken in laboratory of Department of Animal Science and Dairy Science, Post Graduate Institute, Mahatma Phule Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar, (M.S.) during period 2018-2019.
The present study entitled “Preparation of lassi using honey and stevia as sweetener†was carried out with the objective to replace cane sugar in lassi with honey and stevia. This is mainly important for diabetic patients who are restricted to take sugar because it can imbalance the blood sugar. The lassi was prepared by using standardized milk (3.5% fat and 8.5% SNF) with addition of 10% cane sugar (T0), then lassi with 8% honey (T1), 75µl stevia (T2) and combination of thereof were prepared and evaluated for sensory.
So it may be concluded from the present study that, sensorily most acceptable lassi can be prepared by addition of honey (8%) + stevia (75µl) per 100 ml lassi.
Pages: 2774-2776 | 259 Views 114 Downloads
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How to cite this article:
SG Poul, AR Deshmukh, NS Dhadge, DG Kadam. Sensory quality of lassi prepared by using honey and stevia. Int J Chem Stud 2019;7(5):2774-2776.
