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VOL. 8, ISSUE 2 (2026)
Study about sensory attributes of lassi blended with papaya pulp
Authors
Dheeraj Kumar Mishra, Pushp Raj Shivahre
Abstract
The study was undertaken in Pashu Pradarshan
Prakshetra, (Dairy farm) Department of Animal Husbandry and Dairying Udai
Pratap collage, Varanasi. Present time trends and changing consumer needs
indicate a great opportunity for innovation in development of fruits product
and plant based new dairy products of value addition. This study was undertaken
with the objective to analyze the sensory attributes of Lassi blended with the
papaya pulp using 9-point hedonic scale by panel of semi trained judges. The treatment
details were T0 control sample (0% papaya pulp + 10% sugar), T1 (5% papaya pulp
+10 % sugar), T2 (10% papaya pulp + 10% sugar), T3 (15% papaya pulp + 10%
sugar), T4 (5% papaya pulp + 15% sugar), T5 (10% papaya pulp + 15% sugar), T6
(15% papaya pulp + 15% sugar) and T7 (14% papaya pulp + 10% sugar). The flavor
scores of papaya lassi for the treatments T0, T1, T2, T3, T4, T5, T6, and T7
were 7.00, 7.50, 7.60, 7.16, 7.80, 8.90, 7.22 and 7.16, respectively. The body
and texture score of papaya pulp lassi were 7.32, 7.00, 7.44, 8.70, 6.66, 7.30,
7.64, and 7.10 ware T0, T1, T2, T3, T4, T5, T6and T7, for papaya lassi
respectively. The sensory score for color and appearance of T0, T1, T2, T3, T4,
T5, T6, and T7, were 6.98, 7.18, 7.76, 7.2, 7.3, 8.9, 8.0 and 7.3 respectively
in papaya pulp lassi. The overall acceptability of papaya lass i.e. ranged in
between 7.16 to 8.9 for papaya lassi. Among the 7 treatments, T5 (10 percent of
papaya pulp and 15 percent of Sugar) highest score for all sensory parameters
and have greater consumer acceptability.
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Pages:304-308
How to cite this article:
Dheeraj Kumar Mishra, Pushp Raj Shivahre "Study about sensory attributes of lassi blended with papaya pulp". International Journal of Agriculture and Plant Science, Vol 8, Issue 2, 2026, Pages 304-308
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