Year: 2025
Type: article
Abstract: The present study was carried out in the Department of Animal Husbandry and Dairy Science at Dr. PDKV, Akola, to prepare lassi blending with ripened Banana pulp to develop a value-added product—ripened Banana lassi. The lassi was prepared using various combinations of plain lassi and ripened Banana pulp as follows: T1 – 100% plain lassi + 0% ripened Banana pulp, T2 – 95% plain lassi + 5% ripened Banana pulp, T3 – 90% plain lassi + 10% ripened Banana pulp, T4 – 85% plain lassi + 15% ripened Banana pulp, and T5 – 80% plain lassi + 20% ripened Banana pulp. Chemical analysis revealed that with increasing levels of ripened Banana pulp, there was a rise in total solids, solid-not-fat, ash and pH, while moisture, protein, fat and acidity content showed a decreasing trend.
Authors: PW Daberao, SP Nage, RR Shelke, SR Shegokar, SV Gholap
Institution: Dr Panjabrao Deshmukh Krishi Vidyapeeth
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W4413248603