Studies on Physico-chemical and Sensory Aspects of Guava Lassi

The present investigation entitled “Preparation of cow milk lassi blended with guava (Psidium guajava) pulp” was conducted at Section of Animal Husbandry and Dairy Science, Nagpur. An effort was made to find out the optimum level of guava pulp in the preparation of lassi, with main objectives to evaluate the product by sensory evaluation, determination of physico-chemical composition and to calculate cost of production. Some of the finding emerged from the present investigation are summarized as follows. In view of above objective present study was carried out with five treatments including control T1 and lassi prepared from cow milk with different level of guava pulp i.e. 5 %, 10 %, 15 %, 20 % in treatment T2, T3, T4 and T5, respectively. From the investigation it was observed that, the mean score of flavour of lassi in treatment T4 was highest (8.50) and lowest in T5 (5.50). The average score for colour and appearance of lassi was highest in T4 (8.50) and lowest in T5 (5.75). The average score for body and texture of lassi was highest in T4 (8.50) and lowest in T5 (5.25). The sensory evaluation for (overall acceptability) carried out by the judges, showed that lassi prepared by blending with 15 part of guava pulp (T4)8.50 as most acceptable treatment. This superiority was found due to addition of 15 percent of guava pulp.