Microgreens have been used in beverages, seasonings, yogurt and bakery items, but their role as ingredients in dairy-based functional drinks has been less thoroughly explored.
Researchers, led by professor Prasad Rasane from the School of Agriculture at the Lovely Professional University in Phagwara, India, looked into how these tiny plants impact the nutritional, sensory and storage stability properties of lassi.
They used radish sango microgreens in powdered form to fortify the fermented dairy base for the lassi samples.
Radish sango microgreens are young versions of the sango radish and are typically used as food garnish to add color and a peppery kick to salads, sandwiches, and more. These microgreens are also rich in vitamins, antioxidants and minerals.
The study’s authors tested several different formulations and storage conditions to come up with a winning formula that’s also economically viable.
The ideal recipe was determined to include 70% dahi (the dairy base for lassi) and 2.5% microgreens powder. This formulation significantly enriched the lassi with phenolics, flavonoids, anthocyanins, and ascorbic acid, the authors noted.
In terms of shelf-life, kinetic modeling revealed that storage at 5°C preserved bioactive compounds and antioxidant activity and lowered microbial load after 15 days.
The fortified lassi was found to be an affordable solution for manufacturers, with a production cost of ₹36.10 (around $0.42 in current currency) per 200 ml.
“These findings underscore the potential of radish sango microgreens for creating nutritionally superior, antioxidant-rich dairy beverages with broad commercial and health appeal,” the research team concluded.
Source:
Process optimization for microgreens-based dairy (lassi) beverage: Consumer acceptability, bioactive composition, and storage life using kinetic modelling
Authors: Mahendra Gunjal, Atul Khalangre, Jyoti Singh, Sawinder Kaur, Sezai Ercisli, Emine Macit, Prasad Rasane
Journal of Stored Products Research, Volume 112, 2025, 102596, ISSN 0022-474X