Asian Food Science Journal

Objective: To formulate a vegan lassi using oat milk base fortified with ashwagandha powder, sugar, cardamom, and saffron, to assess its physicochemical, microbiological, antioxidant, texture, color, to identify the most acceptable formulation.

Methods: Three formulations (S1, S2, S3) differing in ashwagandha levels (0.2 g, 0.3 g, and 0.4 g per batch), with sugar fixed at 16 %, were prepared. Physicochemical analyses included moisture, ash, protein, fat, pH, titratable acidity, total sugars, dietary fiber. Functional analysis: antioxidant capacity (DPPH, total phenolic content). Microbiological safety: total viable count, lactic acid bacteria count, yeast & mold. Sensory evaluation (appearance, aroma, taste, texture, overall acceptability) was performed by 30 semi-trained panelists using 9-point hedonic scales.

Results: The moisture contents were 33.1 ± 1.2 % (S1), 36.8 ± 1.5 % (S2), and 48.5 ± 2.0 % (S3). Ash increased with ashwagandha, being 3.0 ± 0.3 %, 7.5 ± 0.7 %, and 10.2 ± 0.9 % in S1-S3, respectively. Protein was approx. 8.4-8.6 % in all samples; fat decreased modestly (1.6 ± 0.1 % to 1.2 ± 0.1 %). Antioxidant activity and total phenolics increased significantly with higher ashwagandha. Microbiological counts were within acceptable limits for fermented non-dairy beverages. Color and viscosity values varied: S3 was darker with higher viscosity but had lower sensory acceptability due to bitter taste. Sensory panel judged S1 best overall (mean score: 8.5 ± 0.3), followed by S2 (7.2 ± 0.5) and S3 (6.1 ± 0.7).

Conclusion: S1 (0.2 g ashwagandha) was optimal for balancing sensory acceptability with good nutritional and functional properties. The developed oat milk lassi offers a promising dairy-free alternative for consumers intolerant to milk, with added health benefits. Further work needed on shelf-life stability and cost-analysis for commercialization.