Vol. 9, Issue 3 (2020)

Author(s):
Shashi Kumar, Dr. DC Rai and Vandana Kumari

Abstract:
Dairy products are important ingredient of our daily diet either in any form such as milk or product like dahi, lassi, khoa, srikhand. Of these dairy products maximum share of milk conversion is for fermented products. Lassi is one of the main products of dahi and its therapeutic value increases with incorporation of honey and Tulsi. This increases its therapeutic uses in our country. Incorporation of honey at different percentage i.e. 0%, 2%, 6%, 8%, 10%, 12% and 2% Tulsi was analysed chemically in different treatments of sample for its chemical stability and relatively beneficial for microbial growth and its physical characteristics. Herbal honey lassi was analysed during its optimisation process for its fat content, protein content, carbohydrate, total solid, Titrable acidity and its ash content. Effect of different levels of honey along with 2 percent Tulsi is analysed and it was revealed that addition of honey at 10% level showed relatively high score for chemical acceptability as compared to control, 8% and 12% honey addition. Best combination was prepared as final product i.e. herbal honey lassi.