Lassi is a popular fermented product consumed mostly in northern India during summer as refreshing drink. The present study was carried out with incorporation of carrot extract as 5, 10, 15 and 20 per cent levels and represented as T1, T2, T3 and T4, respectively. Among these levels, 15 per cent level of addition was found to be acceptable by sensory panel (9 point hedonic scale) and was used for the production of synbiotic lassi with Lactobacillus casei (NCDC 298). The prepared synbiotic lassi was subjected to physicochemical and microbial analysis with control and probiotic lassi. The prepared synbiotic lassi with carrot extract showed good microbial quality and better probiotic viability than the control and probiotic lassi. It is concluded that synbiotic lassi incorporated with 15 per cent carrot extract is best in overall acceptability, microbial quality with recommended levels of probiotic viability.
