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

The present experiment was conducted at Department of Animal Husbandry and Dairy Science, College of Agriculture, Latur (VNMKV) during 2024-25. The experiment was undertaken to explore the possibilities of utilizing Pineapple powder in lassi production to improve sensory and physico-chemical properties of lassi. The obtained product was subject for standardize the procedure, sensory and physico-chemical properties, shelf life and cost of production. The present study was carried out with for four treatments including control T₁ and Lassi prepared from buffalo milk with different proportion of Pineapple Powder. i.e 0 percent,3 percent, 6 percent, 9 percent in Treatment T₁, T₂, T₃, and T₄ respectively. The mean score of Colour and appearance of lassi was highest in T₄ (8.75) and lowest in T₁ (7.50). The mean score for flavour was highest in T₃ (8.75) and lowest in T₄ (8.00), average score for taste was highest in T₃ (8.75) and lowest in T₄ (8.00). The mean score for consistency was highest in T₃ (8.75) and lowest in T₄ (8.00). Treatment T₃ (8.75) showed highest overall acceptability score over other Treatments. Its concluded that, acceptable quality Lassi can be prepared by adding T₃ (6 percent) Pineapple powder.