Jahanvi Sharma , Vijay D. Kele
Fermented milk products is in high demand because of their known health benefits and are becoming major part of milk product in Indian Dairy Market. The objective of the present study was to develop sugarfree lassi. As sugar overconsumption continues to increase worlwide and contributes to multiple health related issues. Replacing sugar with fermented milk products can have positive results. Different sugar substitutes are added at the different concentration and the prepared product has been evaluated on the basis of 9 point hedonic scale. Among the different sugar substitutes , stevia instant lassi scored highest for overall acceptability. Final product is analyzed for microbial as well as physico-chemical properties for its nutritional content.
Lassi, Fermented Milk Product, Sugar-Free