Studies on sensory evaluation of lassi blended with ginger (Zingiber officinale) extract
Author(s): SG Wagh, KU Bidwe, RR Shelke, PA Kahate and SR Shegokar
Abstract: The present investigation entitled “Studies on sensory evaluation of lassi blended with ginger (Zingiber officinale) extract" was undertaken in the Department of Animal Husbandry and Dairy Science, Dr. P.D.K.V., Akola, Maharashtra. In the present investigation the attempt was made to study the sensory properties of lassi blended with different levels of ginger extract using 9-point hedonic scale by panel of semi trained judges. The treatment details were T1 control sample, T2 (99% lassi +1 % ginger extract), T3 (98% lassi + 2% ginger extract), T4 (97% lassi + 3% ginger extract) and T5 (96% lassi + 4% ginger extract). The treatment T4 scored significantly highest scores for flavour, Body and Texture, colour and appearance and overall acceptability were found to be superior amongst all treatments. The acceptable quality of lassi can be prepared by using 3 (T4) per cent ginger extract. The average mean score of flavour were 7.54 (T1), 7.68 (T2), 7.73, (T3), 8.15 (T4) and 7.83 (T5) respectively. The average mean score of colour and appearance were 7.52 (T1), 7.67 (T2), 7.74 (T3), 8.11 (T4) and 7.78 (T5) respectively. The average mean score of body and texture were 7.25 (T1), 7.47 (T2), 7.61 (T3), 8.10 (T4) and 7.71 (T5) respectively. The average mean score of overall acceptability were 7.44 (T1), 7.60 (T2), 7.69 (T3), 8.12 (T4) and 7.77 (T5) respectively.
How to cite this article:
SG Wagh, KU Bidwe, RR Shelke, PA Kahate, SR Shegokar. Studies on sensory evaluation of lassi blended with ginger (Zingiber officinale) extract. Int J Vet Sci Anim Husbandry 2025;10(1S):21-23.