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

The study aimed to develop an optimized formulation of dragon fruit (Hylocereus undatus) blended lassi by assessing the effects of different levels of dragon fruit pulp and sugar on sensory characteristics, nutritional composition, and shelf life. Lassi was prepared using various forms of dragon fruit (pulp, juice, shredded and powder), with the pulp form showing superior acceptability. The optimal formulation (10% dragon fruit pulp and 20% sugar) received the highest sensory ratings for colour (8.1±0.02), consistency (8.0±0.02), flavour (8.2±0.02), mouth feel (8.1±0.02), and overall acceptability (8.1±0.01). The optimized lassi contained 1.9% fat, 4.3% reducing sugars, 9.1% non-reducing sugars, and viscosity of 27.4 cp. Microbial evaluation revealed acceptable limits up to 6 days at 5 ± 1 °C. The findings suggest that dragon fruit pulp can effectively enhance the sensory and nutritional profile of lassi while maintaining consumer appeal and functional value.