alexa Development and Evaluation of Whey Based RTS Beverage from Ripe Banana Juice
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

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

N. K. Dhamsaniya* and A. K. Varshney

Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh-362 001, Gujarat, India

*Corresponding Author:
Dr. N. K. Dhamsaniya
Technical Officer
Junagadh Agricultural University
Junagadh-362001, Gujarat, India
Tel: +91-285-2671784
Fax: +91-285-2672004
E-mail: [email protected]

Received Date: November 08, 2012; Accepted Date: November 28, 2012; Published Date: December 08, 2012

Citation: Dhamsaniya NK, Varshney AK (2013) Development and Evaluation of Whey Based RTS Beverage from Ripe Banana Juice. J Food Process Technol 4:203. doi: 10.4172/2157-7110.1000203

Copyright: © 2013 Dhamsaniya NK, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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.


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