Herbal lassi was prepared by adding concentrated lemongrass (Cymbopogon citratus) extract (CLE) at different levels (0.0, 1.0, 1.5, 2.0 and 2.5%). The herbal lassi prepared with addition of CLE (2.0%) had significantly (P<0.05) higher scores for the sensory attributes viz. flavour (8.52 ± 0.10), colour and appearance (7.60 ± 0.07), product acidity (8.44 ± 0.11) and overall acceptability (8.47 ± 0.10) as compared to control whereas the score for body and texture (8.28 ± 0.08) resembled to that of control. Therefore, lassi prepared with 2.0 per cent CLE was adjudged as the optimized product. The optimized product had TS (21.22%), fat (3.02%), protein (3.37%), total carbohydrate (14.12%), ash (0.71%), pH (4.71) and titratable acidity (0.68% LA). Further, the herbal lassi had higher TPC (50.28 ± 0.04 µM GAE/100 g) and antioxidant capacity i.e. ABTS (19.46 ± 0.03 µM TE/100 g), DPPH (33.53 ± 0.05 µM TE/100 g) and FRAP

(24.62 ± 0.04 µM TE/100 g). 

Highlights

• Lassi, is a popular traditional Indian fermented milk product.
• A technology was developed for preparation of herbal lassi incorporated with concentrated lemongrass (Cymbopogan citratus) extract (CLE).
• Herbal lassi prepared with 2.0 per cent CLE was adjudged as the optimized product and had enhanced antioxidant potential.