Functional Dry Mix: Formulation and Prototype Evaluation of Fruit-Based Lassi
client
Dehydrated Fruit Lassi
Our Role
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Today’s Task
What We did Today?
Event: Functional Dairy-Based Instant Beverage – Dehydrated Fruit Lassi Prototype
Today’s task was to formulate a novel, clean-label dry mix prototype inspired by traditional mango lassi, a concept that aims to combine the authenticity of India’s most cherished beverage with the convenience of modern instant formats. The development focused on preserving the creamy texture and ripe mango flavor while reducing preparation time, making the product accessible to a wider consumer base. The formulation emphasized clean-label positioning, reconstitution efficiency, and sensory acceptability across different media. This prototype represents an innovative bridge between traditional fermented dairy beverages and contemporary functional dry mix solutions, offering both nutritional relevance and global market potential.
How I Felt Before Starting
It is really challenging to develop a shelf-stable, dry mix version of a traditional fermented dairy beverage that presents both scientific and sensory challenges. The complexity lies in replicating the creamy texture, refreshing flavor release, and visual appeal of freshly prepared lassi within a dehydrated format, without compromising clean-label integrity. My prior work on dairy-based reconstitution systems, flavor encapsulation, and natural stabilization strategies informed the experimental direction for today’s prototype development, intending to bridge cultural authenticity and modern convenience.
Developing a naturally flavored, functional spread that balances sweetness, flavor release, color stability, and texture while maintaining organoleptic properties under clean-label conditions is inherently complex. The challenge lies in selecting hydrocolloids and process parameters that can stabilize both the fruit matrix and cereal fractions without compromising sensory appeal. My prior research into jam formulation protocols, millet biochemistry, and natural preservation methods guided the strategy for today’s experiment
🧪 What We Did Today
Product Development Plan – Formulation of Dehydrated Mango Lassi Mix
The task required:
- Optimizing stabilizer and thickener interactions to replicate the creamy mouthfeel of freshly prepared lassi.
- Balancing flavor intensity and natural fruit notes while maintaining clean-label integrity.
- Testing reconstitution media and powder-to-liquid ratios to achieve consistent sensory quality.
- Ensuring minimal processing to preserve natural color, aroma, and nutrient profile.
Key Steps Followed Today:
- Core Base Components: Milk-based powder, mango powder, and natural sweeteners measured and standardized for flavor intensity, solubility, and color consistency.
- Functional Additives: Selected starches and suitable gums/stabilizers screened for viscosity, mouthfeel, and rehydration performance.
- Rationale: Ingredients chosen to balance creamy texture, authentic mango flavor, and clean-label compliance.
- Dry Blending: Components mixed to achieve uniform particle size and homogeneity.
- Functional Optimization: Stabilizers and texturizing agents incorporated to mimic traditional lassi consistency upon reconstitution.
- Media Tested: Water and fermented base evaluated to determine optimal flavor, aroma, and viscosity profiles.
- Ratio Optimization: Powder-to-liquid proportions adjusted to achieve smooth mouthfeel and authentic taste.
- Powder formulation processed under controlled low-heat conditions to preserve natural mango flavor, fermented milk base notes, and functional components.
- Evaluation Metrics:
- Nutrient retention (e.g., protein, beta-carotene, natural vitamins)
- Color stability and uniformity after drying
- Flavor profile retention, minimizing off-notes
- Powder flow, solubility, and dispersibility during reconstitution
- Storage Conditions: Packaged powder stored at ambient (25 °C) and refrigerated (4 °C) conditions to assess shelf stability.
- Parameters Assessed:
- Physicochemical: Moisture content, water activity, particle size distribution, solubility upon reconstitution
- Microbial: Total plate count (TPC), yeast, and mold levels
- Functional / Reconstitution: Creaminess, viscosity, and smoothness of rehydrated lassi
- Sensory: Hedonic scoring (n=15 panelists) for flavor, aroma, mouthfeel, sweetness balance, and visual appeal
📚 What I Learned?
Observations & Learnings
- Stabilizer Functionality: Selected starches and gums effectively recreated the creamy, smooth mouthfeel of traditional lassi; minor adjustments were needed to prevent lumping during rehydration.
- Flavor Retention: Mango and fermented base notes were well preserved after drying, with the fermented base contributing to authentic sensory appeal.
- Reconstitution Behavior: Powder solubility and viscosity were highly sensitive to liquid-to-powder ratios, highlighting the importance of precise formulation guidance for end consumers.
- Sensory Perception: Reconstitution in fermented media provided superior creaminess and authentic taste compared to water alone, confirming alignment with traditional flavor expectations.
Outcome:
- Nutritional Profile: Retained protein content from yogurt base, natural vitamins from mango, and functional fiber from stabilizers.
- Sensory Scores (9-point scale):
- Appearance / Color: 8.2
- Flavor / Aroma: 8.0
- Mouthfeel / Creaminess: 7.8
- Overall Acceptability: 8.0
- Shelf-Life / Stability: Powder remained free-flowing and microbiologically stable for 60 days under ambient and refrigerated storage. Minimal color shift observed at extended storage.
✅ What Went Well?
- Powder Homogeneity: Dry blending and functional additives ensured consistent particle size and smooth reconstitution.
- Clean-Label Compliance: Achieved desirable texture and flavor without synthetic stabilizers, colors, or preservatives.
- Sensory Alignment: Successfully mimicked traditional mango lassi flavor, creaminess, and sweetness profile, offering a convenient instant alternative.
⚠️ What Could I Have Done Better
- Could have considered using advanced encapsulation or micronization techniques to enhance flavor retention and solubility.
- Explored alternative natural thickening agents to further improve creaminess and stability in water-based reconstitution.
- Conducted extended sensory benchmarking against premium fresh lassi and commercial instant powders for market alignment.
- Investigated packaging and moisture barrier improvements to prolong shelf stability and prevent caking.
This task demonstrates an innovative approach to functional, clean-label, instant mango lassi powder, balancing convenience, sensory appeal, and nutritional quality. While formulation and rehydration challenges were observed, the research confirms the feasibility of a market-ready, culturally inspired, shelf-stable beverage powder.
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