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The present investigation was undertaken to utilize the of lemongrass (Cymbopogon flexuosus) distillate in the preparation of cow milk lassi. The lassi prepared in the proportion of 100:0 (T1), 99.5:0.5 (T2), 99:1.0 (T3), 98.5:1.5 (T4) and 98:2.0 (T5) lassi to lemongrass distillate were laid out with five treatments and four replications in Completely Randomized Design (CRD). The data revealed that fat, protein, moisture, ash, acidity per cent and pH value were slightly increased with increase in the levels of lemongrass distillate. The good quality lassi prepared with addition of 2.0 per cent of lemongrass distillate contained 3.31, 2.85, 10.94, 89.06, 0.62, 0.62 per cent and fat, protein, total solids, moisture, ash, acidity and 4.79 pH, respectively. The sensory evaluation carried out by the five judges, showed that the lassi prepared by blending with 2 per cent lemongrass distillate (T5) had highest score for flavour (40.62 out of 45), body and texture (33.57 out of 35), colour and appearance (8.32 out of 10), acidity (8.31 out of 10) and the overall acceptability had the highest score (8.53 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment. The cost of production of the lassi prepared with 2 per cent of lemongrass distillate in (T5) was Rs. 63.92 per kg which was superiorly accepted by the panel of judges. Hence, it is concluded that the best quality lassi can be prepared by using 2 per cent of lemongrass distillate and 98 per cent of lassi with 15% sugar.

Utilization of lemongrass (Cymbopogon flexuosus) distillate in the preparation of cow milk lassi