Vol. 9, Special Issue 1 (2024)

Author(s): PB Dudhate, DS Chauhan and AD Chavan

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 physico-chemical 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 physico-chemical properties (pH, acidity, fat, protein, ash, moisture, total sugar, total solid, viscosity, antioxidant and color index) for the lassi prepared from buffalo milk blended with pear pulp. The treatment T₁, T₂, T₃, T₄ and T₅ contained score for pH 3.89, 4.14, 4.35, 4.39 and 4.47, acidity 0.63, 0.67, 0.67, 0.66 and 0.70 percent, fat 1.36, 1.37, 1.37 1.26 and 1.43 percent, protein 0.35, 0.45, 0.53, 0.77 and 0.93 percent, moisture 87.29, 86.55, 85.49, 83.95 and 83.42. percent, ash 0.41, 0.41, 0.44, 0.47 and 0.48. percent, total solid 22.94, 24.03, 22.61, 23.37 and 23.75 percent, total sugar 12.29, 13.16, 13.26, 14.19 and 14.31 percent viscosity 21.29, 21.68, 22.35, 22.81 and 23.29 percent antioxidant 0.33, 0.75, 1.36, 1.60 and 2.00 TEAC (µmol)/mg, Average colour intensity of pear lassi measured by L* a* and b* readings ranged from 86.51 to 95.52, 2.2 to 9.4 and 1.5 to 8.9, respectively in control and develop treatments On the basis of result it was revealed that as the concentration of pear in lassi increased change in physico-chemical properties of lassi was observed.