Year: 2025
Type: article
Abstract: The present study was carried out in the Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur (VNMKV) during the year 2024-25. The objective was to enhance the nutritional quality of dessert ‘lassi’ by supplementing it with pineapple powder. Lassi was prepared from buffalo milk with varying levels of pineapple powder: 0% (T1), 3% (T2), 6% (T3), and 9% (T4). These samples were compared with a control sample (T0) prepared without pineapple powder. The results indicated that the lassi containing 6% pineapple powder exhibited the highest acceptability, followed by the control (normal lassi). The production cost of the most acceptable pineapple powder lassi (T4) was ₹220.59 per kg, which was higher than that of the normal lassi.
Authors: VS Walse, BC Andhare, AT Shinde, DS Chauhan, GK Londhe
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W7090485454
FWCI:
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