Studies on development and storage of whey-based pineapple (Ananas comosus) and bottle gourd (Lagenaria siceraria) mixed herbal beverage
2013
Baljeet, S. Y | Ritika, B.Y | Sarita, R
Whey-based pineapple and bottle gourd mixed herbal (WPBH) beverage was prepared with the incorporation of Mentha arvensis extract (0 to 4%). The storability of the beverage was studied at 7±10C for 20 days. 10 ml each of pineapple and bottle gourd juice and 8 g of sugar were fixed per 100 ml of the herbal beverage. Whey quantity varied from 68 to 72 ml for 100 ml of the beverage depending upon the concentration of Mentha extract. The organoleptic scores and overall acceptability of the beverage improved with increase in Mentha extract from 0 to 2%. Addition of 3 and 4% Mentha extract decreased the beverage quality as beverage scored lower organoleptic scores. Acidity and TSS (Total Soluble Solids) content increased while pH decreased during storage. A significant decrease in ascorbic acid content was also observed during storage. The overall acceptability of the beverage was desirable up to 15 days of storage at refrigeration temperature. Whey based beverage prepared from pineapple and bottle gourd juices in combination with edible extract of herbal medicinal plants like Mentha arvensis will not have only excellent nutritional properties but will also posses therapeutic, prophylactic, antibacterial and organoleptic properties.
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