Studies on development and storage of whey-based pineapple (Ananas comosus) and bottle gourd (Lagenaria siceraria) mixed herbal beverage

Baljeet S. Y, . and Ritika B.Y, . and Sarita R, . Studies on development and storage of whey-based pineapple (Ananas comosus) and bottle gourd (Lagenaria siceraria) mixed herbal beverage. pp. 607-612. ISSN 22317546

Whey-based pineapple and bottle gourd mixed herbal (WPBH) beverage was prepared with the incorporation of Mentha arvensis extract (0 to 4). The storability of the beverage was studied at 710C for 20 days. 10 ml each of pineapple and bottle gourd juice and 8 g of sugar were fixed per 100 ml of the herbal beverage. Whey quantity varied from 68 to 72 ml for 100 ml of the beverage 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 2. Addition of 3 and 4 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. A significant decrease in ascorbic acid content was also observed during storage. The overall acceptability of the beverage was desirable up to 15 days of storage at refrigeration temperature. Whey based beverage prepared from pineapple and bottle gourd juices in combination 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.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(02)%202013/14%20IFRJ%...

Abstract

Whey-based pineapple and bottle gourd mixed herbal (WPBH) beverage was prepared with the incorporation of Mentha arvensis extract (0 to 4). The storability of the beverage was studied at 710C for 20 days. 10 ml each of pineapple and bottle gourd juice and 8 g of sugar were fixed per 100 ml of the herbal beverage. Whey quantity varied from 68 to 72 ml for 100 ml of the beverage 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 2. Addition of 3 and 4 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. A significant decrease in ascorbic acid content was also observed during storage. The overall acceptability of the beverage was desirable up to 15 days of storage at refrigeration temperature. Whey based beverage prepared from pineapple and bottle gourd juices in combination 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.

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Item Type:	Article
AGROVOC Term:	Pineapples
AGROVOC Term:	Whey
AGROVOC Term:	Bottle gourd
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Storage
AGROVOC Term:	Beverages
AGROVOC Term:	Mentha
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21772

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