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Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 11, Issue 12 (2022)
Process standardization of lassi using Jamun powder
Author(s):
SC Mane, BC Andhare and Tadavi Faruk
SC Mane, BC Andhare and Tadavi Faruk
Abstract:
Lassi is a traditional cooling drink used to slake thirst. The level of quality varies greatly. Lassi is also known as butter milk in rural India. Lassi is a little acidic, creamy, thick liquid with a strong scent. Lassi has paramount therapeutic properties and helps in recovery from gastro intestinal disorders. For the further improvement in therapeutic and nutritional importance of Lassi, it is necessary to value addition of natural and innovative ingredients such as vegetable products, fruits, cereals, spices and dietary fiber etc. Lassi is one of the popular traditional fermented milk product having benefits of fermented milk. Lassi popularity has been growing daily due to its nutritive and thirst-quenching qualities in addition to its delicious and revitalising flavor.
Lassi is a traditional cooling drink used to slake thirst. The level of quality varies greatly. Lassi is also known as butter milk in rural India. Lassi is a little acidic, creamy, thick liquid with a strong scent. Lassi has paramount therapeutic properties and helps in recovery from gastro intestinal disorders. For the further improvement in therapeutic and nutritional importance of Lassi, it is necessary to value addition of natural and innovative ingredients such as vegetable products, fruits, cereals, spices and dietary fiber etc. Lassi is one of the popular traditional fermented milk product having benefits of fermented milk. Lassi popularity has been growing daily due to its nutritive and thirst-quenching qualities in addition to its delicious and revitalising flavor.
Jamun (Syzygium cumini L.) is commonly known as Indian Blackberry, Jambul, Black Plum and Java Plum and it belongs to the family Myriaceae. Large trees cultivated in India for the edible fruits that are reported to contain huge amount of vitamin C, gallic acid, tannins and anthocyanins includes cyanidin, petunidin and malvidin glucoside. This fruit offers significant potential for the creation of value-added dairy products due to its distinctive flavour as well as its medicinal and nutraceutical benefits. Thus, turning jamun fruit into products with value-added results in a wide range of exotically flavoured goods with higher nutritional and sensory properties, which can open up a new international market.
It is a good source of mineral salts, calcium, potassium, magnesium, phosphorus, sodium, and vitamin C. It offers 62 Kcal of energy. The most acceptable product in the present study was observed to be the lassi prepared by 1 per cent jamun powder (T3) with overall acceptable score of followed by lassi while the lowest score was obtained by lassi with 1.5 per cent jamun powder (T4) .From the result of the present study, it may be concluded that the jamun powder 1 part could be used to improve sensory quality of lassi and provides more nutritious, better quality product as compared to normal lassi and can be acceptable for all types of consumer.
Pages: 5841-5844 | 315 Views 241 Downloads
How to cite this article:
SC Mane, BC Andhare, Tadavi Faruk. Process standardization of lassi using Jamun powder. Pharma Innovation 2022;11(12):5841-5844.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
