Screening of Optimized Carrot Pulp Concentration for Development of Vitamin a Fortified Lassi

In the present investigation, fortification of lassi with carrot pulp was aimed to enrich the product with vitamin A. The physico-chemical composition of end product was observed as fat content 2.48-2.37, acidity 0.42-0.51 (as per cent lactic acid), total sugars 13.64-16.21 and TSS 14.00 to 15.43 per cent, respectively. The fat content of lassi samples decreased with increase in level of carrot pulp while parameters like acidity, viscosity, fiber content, total sugars, and TSS increased with increase in the level carrot pulp. The overall acceptability for sensory score for lassi prepared using 10 per cent carrot pulp was highest i.e. liked very much. The mean lactic acid count count was found to increase with increasing pulp from 8.50 to 8.68 log cfu/ml. However, the lassi samples were free from yeast & mold and coliforms.