Lassi is a refreshing beverage which is widely consumed throughout our country by people of all age groups. It is a reservoir of nutrients which are easily assimilable by the human body. The current study was initiated to increase functionality of Lassi by incorporation of hydrolyzed whey proteins. A solution of 10% whey protein was hydrolyzed to 7 % degree of hydrolysis (DH) using Flavorzyme at 50 0C for 30 min. using 1:25 enzyme: substrate ratio. Calculated amount of cream and lactic acid were added to the hydrolyzate to bring the desired fat content and pH levels to that of Dahi. It was found that the hydrolyzate could be incorporated at 40 % v/v level in Dahi without causing any adverse effect on the sensory attributes of Lassi. It was found that addition of sugar @15% (w/w) of Lassi gave acceptable quality product. The average composition of optimized product was - 23.04 % TS, 3.78 % protein, 2.33 % fat, 0.49 % ash and 16.5 % total carbohydrates. The average composition of control Lassi was - 22.8 % TS, 1.77 % protein, 2.10% fat, 0.49 % ash and 18.44 % total carbohydrate. The presence of low molecular weight peptides in the optimized product using Tricine SDS-PAGE was confirmed. Enriched Lassi was found to have 79.67 % ACE inhibitory activity as opposed to 42.17 % activity in control sample. It was found that non-thermized enriched Lassi sample had a shelf life of 9 days at 5+2 0C compared to 14 days for thermized sample.
ACE inhibitory activity, Hydrolyzate, Lassi, Thermization, Whey protein concentrate
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