Year: 2025
Type: article
Abstract: In the present investigation, Lassi was prepared with different levels of Dragon fruit pulp as control with 0% (T1), 3% (T2), 6% (T3), 9% (T4), and 12% (T5). To find out the effect of Dragon fruit pulp 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 8.16, 7.50, 7.95, 8.30, and 7.85 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, total solids content were decreased while pH and moisture was increased with an increase in levels of Dragon fruit pulp.
Authors: Dipali B Pagore, SP Nage, SD Chavan, PA Kahate, UA Raut
Institution: Dr Panjabrao Deshmukh Krishi Vidyapeeth
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4412898169