Development and Evaluation of Whey Based RTS Beverage from Ripe Banana Juice

N K Dhamsaniya

doi:10.4172/2157-7110.1000203

Abstract

The investigation was aimed to develop a delicious and nutritious RTS beverage from the ripe banana juice and milk whey. The M. arvensis extract was used as a natural flavoring agent. The proportion of banana juice, M. arvensis extract and milk whey was varied from 5-15 ml, 1-5 ml and 72-86 ml per 100 ml of the prepared beverage, respectively. The screening of beverage samples was done on the basis of their physicochemical and sensory characteristics. As a result of various studies conducted for optimizing the proportions; an acceptable whey banana RTS beverage was prepared having 15 ml banana juice, 3 ml M. arvensis extract, 8 g sugar powder and 77 ml milk whey per 100 ml of the prepared beverage, respectively. The developed RTS beverage could be recommended for the large scale production at industrial level.

Highlights

Banana (Musa paradisiaca L.) is one of the most widely grown fruit, cultivated over 170 countries along the tropic and sub-tropics of the Capricorn
The mean analyzed data showing effect of varying proportions of banana juice and M. arvensis extract on physicochemical properties of prepared RTS beverages are presented in table 2
The present findings are in agreement with the results reported by Sirohi et al [13] in case of whey based mango-pudina beverage preparation

Summary

Introduction

Banana (Musa paradisiaca L.) is one of the most widely grown fruit, cultivated over 170 countries along the tropic and sub-tropics of the Capricorn. Milk whey is one of the highly nutritious by-products obtained from the dairy industry producing cheese, chhanna and paneer It constitutes almost 45-50 percent of total milk solids, 70 percent of milk sugar mainly lactose, 20 percent of milk proteins, 70-90 percent of milk minerals and almost all the water soluble vitamins originally present in milk [2,3]. The Mentha arvensis extract is commonly used as a natural flavoring agent in most of whey based fruit beverages to compensate the off-flavor of whey It acts as a good appetizer; acceptable to consumers and at the same time makes the product more palatable [13]. Looking to the fast growing market segment of functional beverages, it was felt appropriate to use the M. arvensis extract as natural flavoring agents in the development of whey based RTS beverage from ripe banana juice to fetch the higher market demand

Materials and Methods

Results and Discussion

Conclusions