Asian Journal of Dairying & Foods Research
Year : 2013, Volume : 32, Issue : 1
First page : ( 79) Last page : ( 82)
Print ISSN : 0971-4456. Online ISSN : 0976-0563.

Developement of reduced sugar probiotic Lassi

Krishna Manuka, Venkateshaiah B. V., Prabha R.

Dairy Science College KVAF Sciences University, Hebbal, Bengaluru - 560 024, India

Online published on 16 September, 2013.

Abstract

Probiotic lassi with reduced sugar was prepared by inoculating Streptococcus thermophilus, Bifidobacterium bifidum NCDC15, Lactobacillus acidophilus NCDC232 at 3% (1:1:1) in heat treated milk containing 10% total milk solids and 10% sugar. Sugar was replaced with sucralose at 25, 50, 75 and 100%. The developed product was analyzed for sensory, physico-chemical characteristics, energy and probiotic counts. Lassi containing 50% of sugar replaced with sucralose secured highest sensory score compared to control and other combinations. There was no significant difference on the probiotic counts of lassi prepared by replacing sugar with sucralose at different percentages. The viable counts of 8.45 and 8.53 log₁₀ cfu/ml of B.bifidum and L.acidophilus were obtained, respectively when cane sugar was replaced with 50% sucralose in lassi.

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Keywords

Dietetic lassi, Lassi, Probiotic lassi.

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