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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2019, Volume : 7, Issue : 4
First page : (231) Last page : (237)
Article doi: :

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

Irmandeep Kaur*, Rekha Chawla1, S. SivaKumar1, Nitika Goel1 and Santosh Kumar Mishra2
*M.Tech Research Scholar, (Dairy Technology), College of Dairy Science and Technology
1Assistant Professors (Dairy Technology), 2Assistant Professor (Dairy Microbiology),
College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, Punjab
*Corresponding Author E-mail:
Received: 10.07.2019  |  Revised: 16.08.2019   |  Accepted: 23.08.2019  


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.

Keywords: Dahi, Lassi, Carrot pulp, Fortification, Vitamin A.

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Cite this article: Kaur, I., Chawla, R., SivaKumar, S., Goel, N., & Mishra, S. K. (2019). Screening of Optimized Carrot Pulp Concentration for Development of Vitamin a Fortified Lassi, Ind. J. Pure App. Biosci. 7(4), 231-237. doi: