Vol. 12, Special Issue 12 (2023)

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

Abstract:
Lassi was prepared by using of buffalo milk with different proportion of jackfruit pulp and honey. The investigation was undertaken to standardize the level of processed jackfruit pulp and honey in probiotic herbal jackfruit lassi. The product was subjected to chemical analysis. The most acceptable quality of probiotic herbal jackfruit lassi can be manufactured by addition of jackfruit pulp @ 14 percent and honey @ 18 percent which contained on an average 22.89, 3.81, 2.80, 14.41, 0.638 and 0.76 percent total solid, fat, protein, total sugar, ash and titrable acidity, respectively.