Vol. 9, Special Issue 5, Part E (2024)

In the present investigation, Lassi was prepared with different levels of Pearl millet flour as control with 0% (T₁), 1% (T₂), 2% (T₃), 3% (T₄), and 4% (T₅). To find out the effect of Pearl millet flour Lassi obtained was evaluated of acceptability by a 9-point hedonic scale and determined for chemical composition. For sensory evaluation, the results revealed that overall acceptability scores obtained were 8.15, 7.27, 7.95, 8.25, and 7.65 for the treatment T₁, T₂, T3, T₄, and T₅ respectively. The treatment T4 scores significantly highest scores for flavour, body and texture, and overall acceptability which were found superior amongst all the treatments. For chemical composition, the results revealed that fat, protein, ash, acidity, and total solids content were increased while pH was decreased with an increase in levels of Pearl millet flour.