Description
A lentil‑based lassi is a fermented beverage produced by inoculating cooked lentils with lactic acid bacteria and fermenting at 30–35 °C for 12–24 h.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus metabolize lentil carbohydrates to produce lactic acid and CO₂, while proteolysis of lentil proteins generates peptides that contribute to a mild umami flavor. The resulting pH drop from ~6.5 to ~4.5 imparts a tangy taste and helps preserve the beverage, and the CO₂ gives a slight effervescence.
Science
Primary Reaction
Fermentation of lentil carbohydrates and proteins by lactic acid bacteria, producing lactic acid, CO₂, peptides, and lowering pH.
Sensory Profile
Aroma ()
nuttyearthytangyslightly sourlightly effervescentfermentedyeastymildly pungent