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VOL. 11, ISSUE 1 (2026)
Evaluation of sensory, physico-chemical and microbiological changes in herbal lassi during refrigerated storage
Authors
AM Shendurse, KM Gawai
Abstract
The present study evaluated the storage stability of control lassi as
well as lassi fortified with lemongrass distillate and concentrated lemongrass
extract (CLE) at 4±1°C for 21 days. During storage, the sensory attributes
(flavour, texture, appearance, acidity, and overall acceptability)
significantly declined in all samples. CLE-enriched lassi showed the highest
total phenolic content and antioxidant activity (ABTS, DPPH), followed by
lemongrass distillate and control lassi, although these values decreased during
storage. The pH declined in all samples, with a rapid decrease in control lassi.
Lemongrass added lassi remained acceptable for up to 21 days, while control lassi
was acceptable up to 18 days.
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Pages:193-197
How to cite this article:
AM Shendurse, KM Gawai "Evaluation of sensory, physico-chemical and microbiological changes in herbal lassi during refrigerated storage". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 193-197
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