Vol. 11, Issue 12 (2022)

Lassi was prepared by using of buffalo milk blended with jamun powder (Syzygium cumini), adding sugar 10% by weight of lassi and jamun powder as per the treatment combinations T₁, T₂, T₃ and T₄ was finalized on weight basis of curd 0 per cent, 0.5 per cent, 1 per cent and 1.5 per cent jamun powder added respectively. Sensory evaluation of lassi taken by the panel of judges. The product obtained was subjected for chemical analysis. On an average, the jamun powder used in Lassi for the treatment T₁, T₂, T₃ and T₄ contained moisture was found to be 76.99, 75.78, 74.28 and 73.01 per cent, fat 3.25, 3.16, 3.04 and 2.95 per cent, protein 3.09, 3.23, 3.36 and 3.51 per cent, ash 0.72, 0.75, 0.76 and 0.77 per cent, total solids 23.01, 24.22, 25.72 and 26.99 per cent and carbohydrate 15.95, 17.08, 18.56 and 19.76 per cent, respectively. The observation in respect of titratable acidity was found to be 0.73, 0.85, 0.96 and 1.06 per cent and pH was found to be 4.29, 4.21, 4.18 and 4.15 per cent respectively.