Vol. 9, Issue 1, Part P (2024)

Author(s): Pavan Dudhate, Dineshsingh Chauhan, Rohit Ingale and Shreyash Wagh

Abstract: The study was conducted in the Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur. Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, under the title "Studies on preparation of lassi blended with pear (Pyrus communis) pulp" In the present investigation the attempt was made to study the sensory properties of lassi prepared by using pear pulp. The lassi was prepared by considering treatment combination of buffalo milk as 90% 80% 70% and 60% and 10%, 20% 30% and 40% of pear pulp in treatments T₂, T₃, T₄ and T₅ treatment T₁ taken as a control prepared from buffalo milk only. The mean values for colour and appearance were observed as 8.02, 7.87, 7.9, 8.35, and 8.15 for treatments T₁, T₂, T₃, T₄ and T₅ respectively. The mean score of flavour for lassi were observed as T₁ (7.97), T₂ (8.15), T₃ (8.25), T₄ (8.4) and T₅ (8.25). Average mean score for taste of lassi with addition of pear pulp were observed for treatment T₁, T₂, T₃, T₄ and T₅ were 7.75, 8.42, 8.17, 8.6 and 8.52 respectively. The mean score for body and texture for the lassi were observed as T₁ (8.00), T₂ (8.05), T₃ (7.87), T₄(8.4) and T₅ (8.17) and it shows declined as the levels of pear pulp increases. The last one that is the mean score for overall acceptability for lassi were 7.95, 7.87, 7.9, 8.35 and 8.2 for treatments T₁, T₂, T₃, T₄ and T₅ respectively. On the basis of result it was revealed that as the concentration of pear in lassi increased change in sensory properties of lassi was observed.