Palm-based lassi is more cost-effective and its production is less time consuming compared to fermented lassi. The physicochemical properties of palm-based lassi i.e. pH, titratable acidity, viscosity and Brix, are comparable to that of commercial lassi. The sensory evaluation of palmbased lassi showed higher preferences than the commercial lassi.

Main Researcher: Nur Haqim Ismail
Email: nurhaqim.ismail@mpob.gov.my