Studies on Development and Storage of Whey Based Pineapple Herbal (Mentha Arvensis) Beverage

Abstract

The investigation was aimed to develop a delicious and nutritious beverage from the ripe pineapple juice and milk whey. The M arvensis extract was used as a natural flavoring agent. Whey-based pineapple mint beverage was prepared with the incorporation of Mentha arvensis extract (0 to 3%). The storability of the beverage was studied at refrigerated, BOD and room temperature storage and changes were determined during storage at 15 days intervals up to 2 months. pH, TSS and acidity during storage was measured by standard method and overall acceptability was measured on 9 point 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 1%. Addition of 2 and 3% 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. The overall acceptability of the beverage was acceptable for a period of 45 days at 5±1°C, 4 days at 35±1°C and 2 days at 25±1°C. Whey based beverage prepared from pineapple 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.