Production and quality evaluation of instant lassi.

Instant lassi was prepared from cows’ milk standardized to 4% fat and 8.5% solids-nonfat and heated to 85°C for 30 min, followed by cooling at 37°C and adding 50% v/v lactic acid to adjust the pH to 3.4, 3.6 and 3.8. The sugar was added at the rate of 8%, 10% and 12% and mixed thoroughly in a Waring blender. The synthetic flavours vanilla, strawberry and pineapple were also added at the rate of 0.2% and stored at refrigeration temperature. The sensory evaluation of flavoured instant lassi adjusted to pH 3.8 and 12% sugar indicated no influence in colour, appearance or overall acceptability of compared to control. Among the different flavours used, pineapple-flavoured instant lassi scored highest for colour, appearance and overall acceptability. Both pH and sugar had significant effects, flavoured instant lassi having a higher specific gravity and lower viscosity than the control.