Development of Freeze Dried Fruit Lassi (Indian Fruit Yoghurt) Powders Using D-Optimal Mixture Design

Abstract

D-optimal mixture design with 2factors at 5levels was used for blend optimization of two fruit lassi (Indian yoghurt drink) powders. The responses studied were overall acceptability and acidity of the formulations. The lassi: Pine apple juice and lassi: Musk melon pulp ratios selected on the basis of response analysis was 49:51 and 72:28 respectively. In both lassi powders 0.15% Carboxy methyl cellulose and 8.5% sugar were found to be acceptable. The level of juice/pulp in the blend had significant effect on the quality of lassi powders. Freeze dried fruit lassi powders were analysed for proximate composition, physico-chemical and flow properties. pH, acidity of the reconstituted drinks were estimated. The freeze dried mixes had good colour, light weight and were instantly soluble in water. These products offer a healthful combination of dairy and fruit components with the added advantage of culture organisms and low lactose.