Vol. 5, Issue 3 (2017)
Studies on preparation and storage stability of whey based mango herbal beverage
Author(s): Devrao Alane, Nitin Raut, Dinkar B Kamble and Madhukar Bhotmange
Abstract: A whey-based mango herbal beverage was prepared with addition of ginger extract ranging from 0.5 – 5ml (v/v). Quantity of mango pulp and sugar were 10 gm and 8 gm, respectively per 100 ml of the beverages. Whey quantity varied from 82 to 86 ml for each 100 ml of beverage depending on the quantity of ginger extract. Attempts were made to avoid separation of beverages with addition of 0.05% guar gum powder. Prepared beverages filled in sterile PET bottles and evaluated for storage stability at 7±1 0C. The organoleptic scores and overall acceptability of beverage found highest to refrigerated stored sample as compared to the sample which stored at room temperature. TSS, viscosity, pH and reducing sugar increased while acidity, total sugar and reducing sugar decreased during storage. Fresh beverage had highest overall acceptability, which was stored refrigerated. It contains mango 10 gm, sugar 8gm, whey 82ml, 0.5% ginger extract and 0.05% guar gum. An increasing trend was observed in Yeast & moulds, total plate count, E. coli during storage period of 30 days.
Pages: 237-241 | 1445 Views 168 Downloads
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How to cite this article:
Devrao Alane, Nitin Raut, Dinkar B Kamble, Madhukar Bhotmange. Studies on preparation and storage stability of whey based mango herbal beverage. Int J Chem Stud 2017;5(3):237-241.
