Effect of different levels of sugar on qualitative characteristics of lassi prepared from sour dahi
An investigation was carried out to develop lassi from sour dahi using different levels of sugar (10, 15, 20 and 25%) and 15% water. Lassi quality was assayed through the study of physical, chemical and microbiological parameters. Results revealed that significant difference existed in overall physi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Farm to Fork Foundation
2018-08-01
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| Series: | Fundamental and Applied Agriculture |
| Subjects: | |
| Online Access: | http://www.ejmanager.com/fulltextpdf.php?mno=286429 |
| _version_ | 1819002900603469824 |
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| author | Muhammad Shah Moazzem Md. Nurul Islam A. K. M. Masum Md. Rezwanul Habib |
| author_facet | Muhammad Shah Moazzem Md. Nurul Islam A. K. M. Masum Md. Rezwanul Habib |
| author_sort | Muhammad Shah Moazzem |
| collection | DOAJ |
| description | An investigation was carried out to develop lassi from sour dahi using different levels of sugar (10, 15, 20 and 25%) and 15% water. Lassi quality was assayed through the study of physical, chemical and microbiological parameters. Results revealed that significant difference existed in overall physical score of lassi samples and the highest score was found in 15% sugar lassi whereas, the lowest score was found in 25% sugar lassi. Total solids, carbohydrate, fat, protein and ash contents differed significantly among various levels of sugar added lassi. From chemical test, it appears that, 15% sugar added lassi possess the highest fat and protein values whereas, the highest total solids and carbohydrate values posses in 25% sugar added lassi. No significant difference (p>0.05) revealed in terms of pH value and acidity percentage among lassi types. Lassi made from 10% sugar was most inferior than other levels of sugar added lassi in respect of microbiological quality- total viable count (×104 cfu/mL) content was 95.67±2.08 and coliform (×10 cfu/mL) content was 1.00±0.00. Considering above mentioned quality aspects, it might be resolved that lassi could be prepared successfully from sour dahi with 15% sugar keeping water level constant at 15%. [Fundam Appl Agric 2018; 3(2.000): 434-439] |
| first_indexed | 2024-12-20T23:12:27Z |
| format | Article |
| id | doaj.art-6680d347814f4b57a0419493f5b18785 |
| institution | Directory Open Access Journal |
| issn | 2518-2021 |
| language | English |
| last_indexed | 2024-12-20T23:12:27Z |
| publishDate | 2018-08-01 |
| publisher | Farm to Fork Foundation |
| record_format | Article |
| series | Fundamental and Applied Agriculture |
| spelling | doaj.art-6680d347814f4b57a0419493f5b187852022-12-21T19:23:42ZengFarm to Fork FoundationFundamental and Applied Agriculture2518-20212018-08-013243443910.5455/faa.286429286429Effect of different levels of sugar on qualitative characteristics of lassi prepared from sour dahiMuhammad Shah Moazzem0Md. Nurul Islam1A. K. M. Masum2Md. Rezwanul Habib3Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh Bangladesh Livestock Research Institute Regional Station, Baghabari, Shahjadpur, Sirajganj-6770, Bangladesh.An investigation was carried out to develop lassi from sour dahi using different levels of sugar (10, 15, 20 and 25%) and 15% water. Lassi quality was assayed through the study of physical, chemical and microbiological parameters. Results revealed that significant difference existed in overall physical score of lassi samples and the highest score was found in 15% sugar lassi whereas, the lowest score was found in 25% sugar lassi. Total solids, carbohydrate, fat, protein and ash contents differed significantly among various levels of sugar added lassi. From chemical test, it appears that, 15% sugar added lassi possess the highest fat and protein values whereas, the highest total solids and carbohydrate values posses in 25% sugar added lassi. No significant difference (p>0.05) revealed in terms of pH value and acidity percentage among lassi types. Lassi made from 10% sugar was most inferior than other levels of sugar added lassi in respect of microbiological quality- total viable count (×104 cfu/mL) content was 95.67±2.08 and coliform (×10 cfu/mL) content was 1.00±0.00. Considering above mentioned quality aspects, it might be resolved that lassi could be prepared successfully from sour dahi with 15% sugar keeping water level constant at 15%. [Fundam Appl Agric 2018; 3(2.000): 434-439]http://www.ejmanager.com/fulltextpdf.php?mno=286429DahisugarLassiphysicalchemical and microbiological |
| spellingShingle | Muhammad Shah Moazzem Md. Nurul Islam A. K. M. Masum Md. Rezwanul Habib Effect of different levels of sugar on qualitative characteristics of lassi prepared from sour dahi Fundamental and Applied Agriculture Dahi sugar Lassi physical chemical and microbiological |
| title | Effect of different levels of sugar on qualitative characteristics of lassi prepared from sour dahi |
| title_full | Effect of different levels of sugar on qualitative characteristics of lassi prepared from sour dahi |
| title_fullStr | Effect of different levels of sugar on qualitative characteristics of lassi prepared from sour dahi |
| title_full_unstemmed | Effect of different levels of sugar on qualitative characteristics of lassi prepared from sour dahi |
| title_short | Effect of different levels of sugar on qualitative characteristics of lassi prepared from sour dahi |
| title_sort | effect of different levels of sugar on qualitative characteristics of lassi prepared from sour dahi |
| topic | Dahi sugar Lassi physical chemical and microbiological |
| url | http://www.ejmanager.com/fulltextpdf.php?mno=286429 |
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