Author(s):

VC Kedaree, SD Nalkar and MB Deshmukh

Abstract: The present study was carried out using different levels of kiwi pulp with a view to optimize the process for its manufacture and to study its chemical, sensory and microbiological qualities. Initially the preliminary trials were conducted by blending of different levels of kiwi pulp @ 2.5, 5 and 7.5% in the kiwi lassi with 15% sugar to finalize the experimental treatments. Experimental kiwi lassi samples were analyzed for sensory, chemical and microbiological qualities. It was observed that kiwi lassi samples under different treatments showed significant differences for total solid, fat, protein, ash, acidity and moisture content. The values were ranged from 9.03 to 10.43, 0.48 to 0.53, 3.68 to 3.47, 0.64 to 0.70%, 0.86 to 0.54% L. A., and 90.98 to 89.57, respectively. Total solids, Fat, Protein, Ash, Acidity and Moisture contents differed significantly among the different types of lassi with kiwi flavor. Significant differences were observed within the smell, taste and body and texture score of different types of lassi. In case of sensory evaluation, colour and appearance and overall acceptability found to be significant over the other treatments. The microbial results indicate the SPC and yeast and mould count was varying among the different treatments. Overall, the lassi was acceptable at 1^st day because the count was within the acceptable limit. The E coli count was not detected upto 15 days. So, it was suggested that kiwi lassi could be prepare successfully by adding different proportion of kiwi pulp. It was suggested to incorporate kiwi pulp @ 2.5% which showed better overall acceptability and result among the all treatments.

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