摘要：This study was carried out on the development and storage of Whey-Based Banana Herbal (WBBH) beverage with the incorporation of Mentha arvensis extract (0 to 4%). The amount of banana juice and sugar were fixed at 10 mL and 8 g, respectively per 100 mL of the beverage. Whey quantity varied from 72 to 84 mL for each 10 mL of the beverage depending upon the concentration of Mentha extract. The storability of the beverage was studied at 7±1°C for 20 days. 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 reducing sugar content increased while pH decreased during storage. The overall acceptability of the beverage was desirable up to 15 days of storage at refrigeration temperature. Beverage prepared from banana juice and whey in combination with edible extract of herbal medicinal plant s like Mentha arvensis will not have only excellent nutritional properties but will also posses therapeutic, prophylactic, antibacterial and organoleptic properties.
