Vol. 8, Issue 11, Part I (2024)

The lassi was prepared by blending 2, 4 and 6 per cent of apple powder. The proximate composition of finished product with 0, 2, 4 and 6% apple powder (T1, T2, T3 and T4) showed significant increase in per cent protein from 2.25 to 2.30, 2.42 and 2.56), total solids (25.42 to 25.77, 26.06 and 26.70), ash from 1.17, 1.27, 1.36 and 1.47) and SNF (18.16, 18.55, 18.86 and 19.60). The per cent fat and moisture content of lassi, decreased significantly from 7.26 to 7.23, 7.20 and 7.11 per cent and 74.58 to 74.23, 73.95 and 73.30 per cent, respectively. The per cent acidity was increased significantly from 0.57 to 0.62, 0.66 and 0.72) and pH was decreased significantly (5.77 to 4.68, 4.32 and 4.20) due to higher level of addition of apple powder in lassi.