Vol. 12, Issue 12 (2023)

Author(s):
VU Todkar, MA Waikar, AS Dhawade, VS Dandekar, SS Ramod, AJ Mayekar and PS Sawant

Abstract:
The present investigation entitled “Studies on sensory parameters of lassi prepared from jackfruit pulp” was undertaken during the year 2021-2022. In this study probiotic culture of Lactobacillus delbrueckii sub. sp. bulgaricus was used @ 2% for all treatments, whereas processed jackfruit pulp was used @ 12%, 14% and 16% along with honey @14%, 16% or 18% was used. The product obtained were subjected to sensory evaluation characteristics like flavour, body and texture, colour and appearance, and overall acceptability. The most acceptable quality of probiotic herbal jackfruit lassi can be prepared from 14 percent of jackfruit pulp.