Vol. 11, Special Issue 11 (2022)

Author(s):
CR Nichal, DT Undratwad, PN Khadse and KS Deshmukh

Abstract:
The present investigation entitled Studies on sensory evaluation of lassi prepared by using Aloe vera (Aloe barbadensis Miller.) juice was undertaken during the year 2019-2020. Milk was fermented with starter culture to dahi and the lassi was prepared with different combinations of dahi and Aloe vera juice in proportion of 100:0 (T1), 96:4 (T2), 92:8 (T3), 88:12 (T4) and 84:16 (T5) with five treatments and four replications in completely randomized design (CRD). Sensory evaluation carried out by the five judges, showed the different levels of Aloe vera juice had a significant effect on sensory attributes such as flavour and taste, body and texture, acidity, colour and appearance and overall acceptability of Aloe vera lassi. Lassi prepared by blending with 8 parts of Aloe vera juice (T3) had secured the highest score (41.24).