Vol. 6, Issue 2 (2018)
Studies on preparation of herbal whey based beverage by using menthol
Author(s): Dhananjay Satpute, Prabhakar Padghan, Shrikant Gore and Yogesh Patil
Abstract: This study was carried with incorporation of Mentha arvensis extract (2-6%) to prepare herbal whey beverage. These experiment have four different treatment combinations viz., T-1 (80% whey with 20% beetroot extract), T-2 (80% whey with 20% beetroot extract and 2% Mentha extract), T-3 (80% whey with 20% beetroot extract and 4% Mentha extract) T-4 (80% whey with 20% beetroot extract and 6% Mentha extract). The amount of sugar was fixed at 7 percent in all in 100 ml of beverage in all treatments. All the samples were chemically analyzed using standard procedures. It was also observed that as the Mentha extract increased, there was decrease in acidity, total solids and fat content of herbal whey beverage and increased in pH, protein, ash, total sugar and moisture content of herbal whey beverage. The different organoleptic characteristics viz., colour and appearance, flavour, taste, consistency and overall acceptability were recorded of fresh beverage. Among the tested treatments with regards to the organoleptic characteristics, it was observed that treatment T-4 was significantly superior over other treatments which had the highest score viz., 8.51 of whey beverage prepared by using 6% Mentha extract. The acceptability of the whey beverage was measured in terms of sensory attributes such as, colour and appearance, flavour, consistency and taste/ mouth feel using 9 point hedonic scale by a panel of five semi-expert judges. The data so obtained were analyzed using Completely Randomized Block Design (CRBD).Development of such herbal whey beverages based upon whey, beetroot and menthol to exhaust nutritional, therapeutic as well as medicinal properties of beetroot and menthol.
Pages: 188-195 | 1107 Views 90 Downloads
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How to cite this article:
Dhananjay Satpute, Prabhakar Padghan, Shrikant Gore, Yogesh Patil. Studies on preparation of herbal whey based beverage by using menthol. Int J Chem Stud 2018;6(2):188-195.
