Effect of Different Preservatives on the Shelf-life of Flavored Lassi
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Date
2013
Journal Title
Journal ISSN
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
Lassi is a low fat product that appeals the diet-conscious consumers. It contains probiotic
bacteria and sweeteners or flavors. A shelf-life of lassi product is longer than that of milk but its
availability is still limited. The purpose of this study is to find out how to extend the shelf-life
of lassi. The study was carried out at Island Dairies Pvt (Ltd), Kegalle and Uva wellassa
University, Badulla. At first, a series of preliminary trials were conducted to find the most
preferable flavored lassi. There were five types of flavors (E 1520); mint salted, mint sweet,
Rose, cardamom and pineapple. By using fifty untrained panelists the most preferable flavor
was selected. Two preservatives; nisin (0.02%) and potassium sorbate (0.15%) were added.
Lassi mixture was prepared by using buffalo curd, sugar, water, salt and permitted flavors
following Tamime and Robinson (2007) with slight modification. The curd and water was
mixed then sugar, salt flavor and preservatives were added. Then the lassi was blended,
homogenized, pasteurized and cooled. The shelf-life was assessed on sensory, physiochemical
and microbiological parameters. The selected product was used to measure fat, protein, titrable
acidity, total plate count and E.coli. Non parametric data were analyzed using Friedman non-
parametric test by MINITAB 15 software and parametric data were analyzed by one way
ANOVA (CRD) using SAS 9.1 software. Significant means of treatments were separated using
the Least Significant Difference (P< 0.05) test (LSD). According to the sensory evaluation, the
pineapple flavored lassi having a significant difference (P<0.05) among five samples regarding
appearance, color, texture, mouth feel and overall acceptability was selected as the best
treatment. Lassi had a low fat content and the cost of product was Rs 30 per 180 mL. Potassium
sorbate scored better than the nisin with comparing pH, Total acidity, Total plate count and cost
up to 21 day of storage at 4 C.
Description
Keywords
Animal Sciences, Dairy Industries, Milk Production, Food Science, Food Technology