Nutrition profiling

Development of Vegan Oat Milk Lassi Fortified with Ashwagandha and its Nutritional Profiling

Snehal Laxman Tekwade & Anil Bukya · Asian Food Science Journal · 2026

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...