Scientists in Karnal have come up wityh a new drink of mango pulp and lassi, which will not only be delicious but also very nutritious, reports S Mohapatra
The luscious mouth watering mango added to chilled and frothy lassi makes the new and delicious beverage "mango lassi".
Scientists at National Dairy Research Institute, Karnal have now come out with this new drink, blending the nutritious qualities of milk and fruit.
Inclusion of mango pulp in lassi will reduce post harvest losses in mango. As shelf life of mango could be extended up to 50 days being kept in refrigeration and using bacteriocins as a natural preservative. Bacteriocins are small proteins produced by bacteria to kill other organisms, which help to check the growth of micro organisms.
The mango lassi is going to be promoted as a health drink with milk based lassi providing all proteins, essential and non-essential amino acids and mango pulp providing a rich source of vitamins, minerals, digestible carbohydrates and organic acids. It would help stimulate appetite and enable proper digestion of foods.
The drink it is hoped will pull up the sagging market sale of lassi due to its short shelf life and post acidification.