Vol. 7, Issue 10, Part E (2025)

The present study was carried out in the Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur (VNMKV) during the year 2024-25. The objective was to enhance the nutritional quality of dessert ‘lassi’ by supplementing it with pineapple powder. Lassi was prepared from buffalo milk with varying levels of pineapple powder: 0% (T₁), 3% (T₂), 6% (T₃), and 9% (T₄). These samples were compared with a control sample (T₀) prepared without pineapple powder. The results indicated that the lassi containing 6% pineapple powder exhibited the highest acceptability, followed by the control (normal lassi). The production cost of the most acceptable pineapple powder lassi (T₄) was ₹220.59 per kg, which was higher than that of the normal lassi.