Vol. 10, Issue 12 (2021)

Author(s):
Bhumendra Tripathi and Rekha Rani

Abstract:
In the present era of covid pandemic situation people are more health conscious, they like value added product as a part of their everyday meal or as well as the foods they eat for pleasure. India is one of the major countries in the world in regard to genetic resources of medicinal plants. Herbal lassi was prepared by using cow milk is a good and economical source of protein, vitamin, lactose, ash, are considered as a foodstuff of high nutritional value and one of the most affordable source of energy. The study was aimed and conducted to develop herbal lassi using giloy stem juice by utilizing cow milk, sugar and neem giloy stem juice. To adjudge the most acceptable levels of neem giloy stem juice in herbal lassi trials were conducted containing (3%, 6%, 9%). Among the different levels the best level was finalized on the basis of sensory and Physico-chemical analysis of product. The final optimized product contains 6% neem giloy stem juice was highly acceptable and can be used to develop a product without adversely affecting the sensory attributes of herbal lassi. The herbal lassi prepared without any addition of giloy juice is treated as control. The optimized product has fat (1.52%), moisture (81.10%), protein (3.086%), total solids (18.90%), ash (0.658%), carbohydrate (13.65%), acidity (0.518%), antioxidant (69.58%) and phytochemical content respectively in optimized herbal lassi. The yeast and mould was found 3.64 cfu/ml. The coliform count was absent in the product as per FSSAI standard.