Author(s):

Sachin M Mule, Suraj R Jadhav, Snehal S Kadam, Vishnu S Dandekar and Sandip S Ramod

Abstract: Lassi is an ancient refreshing beverage for quenching thirst. It is highly refreshing and palatable. Low fat i.e. buffalo skim milk lassi helps in restricting calorie intake. Low fat lassi affects rich taste and pleasant flavor of milk fat but addition of natural herbal flavor suppresses this drawback. Presently herbal products in the form of cosmetics or food have become more popular in the orld arket. Herbal sweet preparation is new concept in dairy industry. Herbal such as lemon grass is being used in limited extent as flavoring agent in tea by household, besides it has medicinal properties gainst cough, cold etc. and is used extensively in Ayurvedic medicine. Lemon grass flavored skim milk lassi can be considered as herbal lassi. It was therefore, thought to evaluate the suitability of lemon grass extract as flavoring agent in developing lemon grass lassi. In the present study the lassi was prepared from buffalo skim milk by using lemon grass extract at different levels viz. 2.5 per cent (T₁), 5.0 per cent (T₂), 7.5 per cent (T₃) and 10 per cent (T₄) of the content. This prepared lassi was compared with control (T₀) i.e. without addition of lemon grass extract. From the result of present investigation it may be concluded that lemon grass extract could be successfully utilized for preparation of herbal lassi. The most acceptable quality lassi can be prepared by using 5.0 per cent lemon grass extract and having production cost of ₹ 63.60 per Kg. Such flavoring did not appreciably affect the composition of lassi.

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