Vol. 9, Special Issue 1, Part K (2025)

Lassi is a popular indigenous fermented milk beverage of India Specially in summer. It is popular because of its characteristics flavor, taste, palatable nature and therapeutic value. The present study was made with an attempt to develop a Goat milk lassi blended with sapota pulp and betel leaf extract. Studied for its physico-chemical, microbial and sensory properties such as fat, protein, acidity, total solid, ash, moisture, carbohydrate, antioxidant, yeast and mould count, coliform count, color and appearance, flavor and taste, consistency and over all acceptability by trained panelist using 9 point hedonic scale. In the present investigation treatment T₀, T₁, T₂ and T₃ were formulated in which goat milk. Lassi was prepared by using 14% sugar blended dahi, sapota pulp and betel leaf extract was in the ratio of (100:00:00, 94:5:1, 88:10:2 and 82:15:3) respectively. The sensory score for overall acceptability of goat milk lassi of treatments T₀, T₁, T₂ and T₃ were 7.25, 6.75, 7.75 and 6.25 respectively. It was found that among all treatments T₂ (7.75) scored higher in sensory evaluation and was considered as optimized product of goat milk Lassi. The highest overall acceptability score of goat milk lassi of treatment T₂ was (7.75) as compared to control T₀ (7.25) From the result proximate analysis of lassi, the antioxidant content (54.93%) got find in final product of goat milk lassi which is more beneficial for health. The moisture (80.76%), total solid (19.12%), fat (2.77%), protein (2.93%), carbohydrate (12.97%), acidity (0.512%), and ash (0.443%) respectively in optimized goat milk lassi. The yeast and mould were found 1.69 Cfu/gm and coliform count was absent in the product as per FSSAI standard.