Sensory and Physico-Chemical Quality of Lassi Blended With Moringa (Moringa Oleifera) and Curry (Murraya Koenigii) Leaves Powder

The present investigation entitled “Process Optimization for Preparation of Lassi Blended with Moringa (Moringa oleifera) and Curry (Murraya koenigii) Leaves Powder” was undertaken during 2023-24 with a view to standardize the process for preparation of lassi with improved therapeutic value using moringa and curry leaves powder. The product obtained was subjected for sensory evaluation and chemical analysis. It was observed that, all the sensory attributes viz., colour and appearance, flavour, body and texture and overall acceptability of fresh lassi samples under different treatment combinations were significant. The colour and appearance, flavour, consistency and overall acceptability score ranged from 7.86 (T0) 8.42 (T3), 7.61 (T0) to 8.25 (T3), 7.90 (T0) to 8.30 (T2) and 7.79 (T0) to 8.31 (T3), respectively. The treatment combination T3 (0.50% moringa, 0.50% curry leaves powder and 15% sugar) found sensorily superior over the rest of treatment combinations. The sensorily most acceptable treatment combination (T3) has an average chemical composition of 2.79% fat, 2.97% protein, 18.87% total solids, 0.74% ash, 0.86% acidity, pH of 4.31, 3.56% reducing sugar, 11.21% non-reducing sugar, and 14.77% total sugar.