2024, Vol. 7, Special Issue 4

author(s)
Mamta P Girguse, Bhavana R Wankhade, AB Motghare and VD Borkar

abstract
The present investigation entitled “Preparation of cow milk lassi blended with guava (Psidium guajava) pulp” was conducted at Section of Animal Husbandry and Dairy Science, Nagpur. An effort was made to find out the optimum level of guava pulp in the preparation of lassi, with main objectives to evaluate the product by sensory evaluation, determination of physico-chemical composition and to calculate cost of production. Some of the finding emerged from the present investigation are summarized as follows. In view of above objective present study was carried out with five treatments including control T₁ and lassi prepared from cow milk with different level of guava pulp i.e. 5 percent, 10 percent, 15 percent, 20 percent in treatment T₂, T₃, T₄ and T₅, respectively. In respect to chemical composition of guava pulp added in lassi, it was observed that, the fat, protein and titratable acidity content were slightly decreased with addition of different level of guava pulp. The moisture, ash, pH and total solids contents of lassi was significantly increased with increase in the level of guava pulp. From the investigation it was observed that, the mean score of flavour of lassi in treatment T₄ was highest (8.50) and lowest in T₅ (5.50). The average score for colour and appearance of lassi was highest in T₄ (8.50) and lowest in T₅ (5.75). The average score for body and texture of lassi was highest in T₄ (8.50) and lowest in T₅ (5.25). The sensory evaluation for (overall acceptability) carried out by the judges, showed that lassi prepared by blending with 15 part of guava pulp (T₄) as most acceptable treatment. This superiority was found due to addition of 15 percent of guava pulp.