![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextgreen.png)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextred.png)
![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextgreen.png)
![Open Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltext_open_medium.gif)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltextred.png)
![Restricted Access](https://i-scholar.in/lib/pkp/templates/images/icons/fulltext_restricted_medium.gif)
Studies on Quality of Lassi Prepared from Skimmed Milk Blended with Coconut Milk
Subscribe/Renew Journal
The present investigation was made with an attempt to develop a good quality beverage using coconut milk and skimmed milk. The beverage was prepared by blending of coconut milk at three different concentrations. The ratio of skimmed milk and standardized coconut milk were T1(70:30), T2(60:40) and T3(50:50).The data collected on different aspects were tabulated and analyzed statistically using the methods of analysis of variance and critical difference. Control Lassi was made from skimmed milk having 0.5 per cent fat and 8.7 per cent SNF. Physicochemical analysis was carried to ascertain the extent of variation in fat, protein, total solids, moisture and ash content. Organoleptic characteristics (flavour and taste, body and texture, colour and appearance) were done by using 9 point hedonic scale. According to the analysis treatment, T2 was found to be the best among the treatments.
Keywords
Lassi, Skimmed Milk, Coconut Milk
Subscription
Login to verify subscription
User
Font Size
Information
![](https://i-scholar.in/public/site/images/abstractview.png)
Abstract Views: 305
![](https://i-scholar.in/public/site/images/pdfview.png)
PDF Views: 0