The researchers, led by Nur Haqim Ismail, invented the palm-based lassi especially for health-conscious individuals.
Traditionally, lassi, which originated from the Indian subcontinent, is made by fermenting cow or water buffalo milk with lactic acid bacteria.
“Palm-based lassi is a new type of beverage with high commercial potential in the local market. It is produced through direct acidification and is less time-consuming compared to the conventional fermentation method,” said MPOB in a statement today.
The researchers found that substituting milk fat with palm oil produced healthier lassi as the latter contains no cholesterol and trans fat.
“Malaysian companies can take advantage of this opportunity as palm-based lassi through this direct acidification process is still not available or explored in the market.
“Thus, it has a huge potential to be commercialised in the market, at a competitive price with better overall acceptance compared to the commercial lassi,” MPOB added. – March 6, 2020, Bernama
