Home › MCQs › Food Science and Technology › Question #5994
Back to Questions
Food Science and Technology QUESTION #5994
Question 1
In the production of lassi, the distinctive refreshing taste results from:
  • Addition of sugar and cream to fresh milk
  • Dilution of dahi (yoghurt) with water (\(1:0.5\text{–}1:2\) ratio) producing a blend of lactic acid, acetaldehyde (\(\approx 25\text{–}40\;\text{ppm}\)), and diacetyl aromas in a lower-viscosity product✔️
  • Addition of synthetic flavorings to buttermilk
  • Fermentation of milk with kefir grains
Correct Answer Explanation
Lassi is made by blending dahi (yoghurt) with water and optionally sugar, salt, or spices. The characteristic flavor comes from fermentation metabolites: lactic acid (tart), acetaldehyde (\(\approx 25\text{–}40\;\text{ppm}\), 'green/yoghurty' aroma), and diacetyl (buttery note). Dilution reduces viscosity and caloric density.