New Research Article Received :- INFLUENCE OF ADDITION OF ORANGE(Citrus Sinensis ) JUICE ON SENSERY AND MICROBIOLOGICAL QUALITIES OF LASSI DURING STORAG D. S. Jadhav , K. D. Chavan1 and R. J. Desale2 Dept. of Animal Science and Dairy Science, Mahatma Phule Krishi Vidyapeeth, Rahuri Dist. Ahmednagar. – 413722 ( M. S.) India ABSTRACT Investigations were carried out to study the effect of addition of orange juice on sensory and microbiological qualities of lassi during its storage. The experimental samples were analyzed for sensory and microbiological qualities on day 0 (fresh) as well as on day 3, 5 and 7 of storage period. The lassi samples were stored at refrigerated temperature ( 7±20C ). Addition of different levels orange juice in the lassi samples did not adversely influenced the colour and appearance and body and texture of the product but the flavour and overall acceptability of the product significantly (P
Posted on: Mon, 19 Aug 2013 06:39:18 +0000
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