Development and storage studies on whey-based banana herbal (Mentha arvensis) beverage.

摘要

A whey-based banana herbal (WBBH) beverage containing Mentha arvensis (Japanese mint) extract (0-4%) was developed and its sensory properties, physicochemical properties and storage stability were evaluated. Amounts of banana juice and sugar were fixed at 10 ml and 8 g, respectively per 100 ml beverage. Whey levels varied from 72 to 84 ml/10 ml beverage, depending upon the concn. of Mentha extract. Storage stability of the beverage was studied at 7 +or- 1 degrees C for 20 days. Sensory scores and overall acceptability of the beverage improved with increases in Mentha extract from 0 to 2%. However, beverages containing 3 or 4% Mentha extract achieved lower sensory scores. Acidity and reducing sugar contents increased while pH decreased during storage. Overall acceptability of the beverage was high for up to 15 days of storage at refrigeration temp.