खाद्य प्रसंस्करण एवं प्रौद्योगिकी जर्नल

अमूर्त

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.