Cow milk lassi prepared by incorporation of ginger (Zingiber officinale L.) juice

Abstract

The present investigation was undertaken to the preparation of cow milk lassi with utilize Ginger (Zingiber officinale L.) Juice. Milk was standardized to 4 per cent fat and lassi was prepared with different levels of ginger juice Viz. 100:0 (T1), 99:1.0 (T2), 98:2.0 (T3), 97:4.0 (T4) and 96:4.0 (T5) lassi to ginger juice were laid out with five treatments and four replications in Completely Randomized Design (CRD). The data revealed that fat, protein, moisture, ash, acidity per cent and pH value were slightly increased with increase in the levels of ginger juice. The good quality lassi prepared with addition of 2.0 per cent of ginger juice contained 3.88, 18.26, 0.65, 3.63, 81.74, per cent and fat, total solid, acidity, protein, moisture, respectively. The sensory evaluation carried out by the judges, showed that the lassi prepared by blending with 2 per cent ginger juice (T3) had highest score for flavour (40.90 out of 45), body and texture (28.87 out of 30), colour and appearance (23.89 out of 25), acidity and the overall acceptability had the highest score (8.63 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment. The cost of production of the lassi prepared with 2 per cent of ginger juice in (T3) was Rs. 37.55 per kg which was superiorly accepted by the panel of judges. Hence, it is concluded that the best quality lassi can be prepared by using 2 per cent of ginger juice and 98 per cent of lassi with 8% sugar.