食品加工与技术杂志

抽象的

Development and Evaluation of Whey Based RTS Beverage from Ripe Banana Juice

N. K. Dhamsaniya and A. K. Varshney

The investigation was aimed to develop a delicious and nutritious RTS beverage from the ripe banana juice and milk whey. The M. arvensis extract was used as a natural flavoring agent. The proportion of banana juice, M. arvensis extract and milk whey was varied from 5-15 ml, 1-5 ml and 72-86 ml per 100 ml of the prepared beverage, respectively. The screening of beverage samples was done on the basis of their physicochemical and sensory characteristics. As a result of various studies conducted for optimizing the proportions; an acceptable whey banana RTS beverage was prepared having 15 ml banana juice, 3 ml M. arvensis extract, 8 g sugar powder and 77 ml milk whey per 100 ml of the prepared beverage, respectively. The developed RTS beverage could be recommended for the large scale production at industrial level.