Studies on sensory properties of lassi blended with apple (Malus pumila) powder

Introduction

Fermented milk products provide and preserve vast quantities of nutrients in a wide diversity of flavours, aromas and textures which enrich the diet of human beings. The prime function of fermentation is to extend shelf life, with additional advantages such as improving the taste of milk, biological value, enhancing the digestibility of the product (Kumar et al., 2018) [6] . Lassi also called as chhas or matha, refers to desi buttermilk, which is the byproduct obtained when churning curdled whole milk with crude indigenous devices for production of desi butter (makkhan). Lassi is a major source of calcium. We need sufficient calcium to keep our bones healthy and thus drinking lassi can help bones being strong and healthy. Lassi contains lactobacillus species which helps in digestion and lubricates the digestive tracts and smoothens the entire cycle of processing and it is additionally a superb source of Probiotics which guarantees appropriate prosperity of health (Saha et al., 2021) [7] . Several studies have shown that consuming apples are associated with a lower risk of cancer and cardiovascular disease. Quercetin is identified as the key compound responsible for these health benefits. Additionally, quercetin, peritin, and naringenin contribute to reducing asthma risk, while apple pectin and apple phenolics work together to lower cholesterol levels.

Materials and Methods

The present study was conducted during 2023-2024 in the Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani under the title "Studies on Buffalo Milk Lassi Blended with Apple (Malus pumila) powder.

Materials Collection of Buffalo milk

Buffalo milk (6% fat and 9% SNF) was procured from local market of Latur city (Natural Milk Pvt. Ltd., Latur).

Microbial Culture

The standard culture (NCDC-167) from National Dairy Research Institute, Karnal (Haryana) was used for preparation of dahi @ 2 percent.

Starter culture, its maintenance and propagation

Sterilized skim milk was used to maintain the standard freeze-dried dahi culture, which comprises Lactococcus lactis and Streptococcus thermophilus. 100 ml of fresh skim milk was transferred into 250 ml conical flasks and covered with non absorbent cotton plugs. The flasks were sterilized for 15 minutes at 15 psi pressure in autoclave. Sterilized skim milk was inoculated with active starter @ 1.5 percent under laminar air flow chamber to propagate the culture. After 12 hours of incubation at 37 °C, the flasks were kept at refrigerated temperature at 5 to 7 °C. At weekly intervals culture propagation was repeated in order to use active culture.

Sugar

Good quality, clean, crystalline, cane sugar was purchased from local market of Latur city.

Methods

Preparation of lassi blended with apple (Malus pumila ) powder Treatment combination

Lassi blended with apple powder was prepared using 15 percent sugar by weight of dahi and apple powder as per the treatment combination as follows. T 1 -100 parts of dahi (Control) T 2 -98 parts of dahi and 2 parts of apple powder T 3 -96 parts of dahi and 4 parts of apple powder T 4 -94 parts of dahi and 6 parts of apple powder

Procedure for preparation of lassi blended with apple (Malus pumila) powder

The lassi was prepared as per the procedure given by De (2018) [2] . Buffalo milk (3% Fat and 6% Solid Not Fat) was heated at 90 °C for 10 min. then cooled at 37 °C and inoculated with starter culture @ 2 percent and incubated at 35 °C in incubator for 8 hours. Dahi prepared was broken and added with 15 percent sugar plus 20 percent water on weight basis and apple powder as per treatment combination and blended well with hand blender and stored at refrigerated temperature 7±2 °C.

Results and Discussion

Sensory evaluation of control and lassi blended with apple powder was carried out by semi-trained panel of 5 judges using 9-point hedonic scale. The sensory attributes such as colour and appearance, flavour, taste, consistency and overall acceptability was studied and data obtained were analysed by using Completely Randomized Block Design (CRD). The scores given by judges for different sensory parameters were recorded and subsequently discussed as follows.

Colour and appearance score of lassi blended with apple powder

The mean score for colour and appearance of lassi blended with apple powder are given in Table 1 The colour and appearance score for control and lassi blended with apple powder T 2 , T 3 and T 4 are 8, 8, 8.50 and 8.75, respectively. The results indicated that addition of apple powder in lassi increased colour and appearance score non-significantly towards higher level of addition of apple powder in lassi. The colour and appearance score for T 4 (8.75) was highest and differ non significantly from T 1 (8), T 2 (8) and T 3 (8.50). The non-significant difference in colour and appearance score among the treatment and control was due to light tan colour of apple powder. However, at higher concentration T 3 and T 4 colour and appearance was appealing due to tan colour of lassi. The results of present study are similar with Kedaree et al. (2021 b) [5] who reported that addition of apple powder in kulfi at 2.5 percent increased colour and appearance score 7.73 as compared to control (7.52)

Flavour score of lassi blended with apple powder

The mean flavour score for lassi blended with apple powder are presented in Table 2 The flavour score for control (T 1 ) and lassi blended with apple powder T 2 , T 3 and T 4 are 7.25, 8.00, 8.25 and 8.50, respectively. The results indicated that addition of apple powder in lassi increased flavour score non-significantly towards higher level of addition of apple powder in lassi. The results of present study are similar with Kedaree et al. (2021 b) [5] who reported that addition of apple powder in lassi at 2, 4, 6 and 8 percent increased flavour score at 4 percent level of apple powder (8.52) than control T 0 (7.4)

Taste score of lassi blended with apple powder

The mean taste score for lassi blended with apple powder are given in Table 3 Table 3: The taste score for control (T 1 ) and lassi blended with apple powder T 2 , T 3 and T 4 are 7.75, 8, 8.50 and 8.25, respectively. The results indicated that addition of apple powder in lassi increased taste score non-significantly up to T 3 then decreased. The taste score for T 3 (8.50) was highest and differ non-significantly from T 1 , T 2 as well as T 4 . Decrease in taste score of lassi at higher concentration of apple powder was due increase in acidity. The results of present study are in agreement with results obtained by Dudhate et al. (2023) [3] who reported that addition of pear pulp in lassi at 10, 20, 30 and 40 percent significantly increased taste score from T 1 (7.75) to T 4 (8.6) and further decreased from T 4 (8.6) to T 5 (8.5).

Consistency score of lassi blended with apple powder

The mean consistency score for lassi blended with apple powder are presented in Table 4 The consistency score for control (T 1 ) and lassi blended with apple powder T 2 , T 3 and T 4 are 7.50, 7.75, 8.25 and 8.50 respectively. The results indicated that addition of apple powder in lassi increased consistency score nonsignificantly towards higher level of addition of apple powder in lassi. However, addition of apple powder at 6 percent level increase consistency significantly than control. The results of present study are in agreement with results of Kedaree et al. (2021 a) [4] who reported that addition of apple powder in lassi at 2, 4, 6 and 8 percent increased consistency score at 2 percent (8.54) than control (7.65).

Overall acceptability score of lassi blended with apple powder

The mean overall acceptability score of lassi blended with apple powder are given in Table 5 The overall acceptability score for control and lassi blended with apple powder T 2 , T 3 and T 4 are 8.00, 8.25, 8.50 and 7.75 respectively. The results indicated that addition of apple powder in lassi increased overall acceptability score up to treatment T 3 further decreased. The overall acceptability score was highest for treatment T 3 (8.50) and differ non-significantly from T 1 and T 2 . However, Overall acceptability score of T 4 was lowest among all treatment as well as control. Decrease in overall acceptability was due to increase in acidity of lassi. The results of present study are similar with findings of Kedaree et al. (2021 a) [4] who reported that addition of apple powder in lassi increased overall acceptability score up to treatment T 2 (8.58) and differ significantly from other treatments.

Conclusions

From present investigation it was observed that sensory parameters such as colour and appearance, flavour and consistency had positive effect on lassi. However, addition of 6 percent apple powder decreased taste and overall acceptability score as compared to control. From the results of sensory score it could be concluded that 4 percent apple powder could be added in lassi without affecting taste and overall acceptability.

References

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