International Journal of Science , Engineering and Management (IJSEM)

Monthly Journal for Science , Engineering and Management

Volume3,April 2018,

Topic : Development of Whey Based Custard Apple (Annona Squamosa l.) Herbal (Mentha Arvensis) Beverage

Authors:Pradeep P. Liman || Amol D. Shinde, Vinay Oswal

Abstract:The present study entitled as “Development of whey based custard apple herbal beverage” evaluate the use of whey and custard apple in different combinations. To study the physico-chemical properties of whey based custard apple beverage (WCAB) compared with the physico-chemical properties of whey based bustard apple herbal beverage (WCAHB). Method- Firstly, the four combinations of whey, custard apple pulp and sugar were WCAB1 (90% whey, 10% custard apple pulp and 10% sugar), WCAB2 (85% whey, 15% custard apple pulp and 10% sugar), WCAB3 (80% whey, 20% custard apple pulp and 10% sugar) and WCAB4 (75% whey, 25% custard apple pulp and 10% sugar), they were evaluated for sensorial and physicochemical analysis. The sensorial analysis showed that WCAB2 (85% whey, 15% custard apple pulp and 10% sugar) was rate maximum and proved to be nutritious in all the physico-chemical analysis. Similarly, herbal beverage were also developed in four combinations of whey, custard apple pulp, sugar in addition with 2% mentha extract were WCAHB1, WCAHB2, WCAHB3 and WCAHB4 respectively, their sensorial analysis showed that WCAHB1 (89% whey, 14% custard apple pulp, 2% mentha and 10% sugar) was rate maximum and proved to be nutritious in all the physico-chemical analysis. Conclusion- According to sensory and physico-chemical analysis of whey based custard apple beverage and herbal beverage, the beverage prepared with incorporation of mentha extract scored maximum sensorial score in almost all characters. Considering results of physico-chemical analysis beverage prepared from 89% whey, 9% pulp, 2% mentha extract and 10% sugar was a good formulation.

Keywords: Whey, Custard Apple, Mentha, Herbal, Beverage

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DOI: 01.1617/vol5/iss4/pid04952


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Editor-in-Chief

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Dr.Muhammad Ishtiaq,
Mirpur University of
Science & Technology,
Mirpur, Azad Kasmir.

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IMPACT FACTOR: 2.7

ISSN(Online): 2456-1304

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Thomson Reuters ID : q-6288-2016.
ORCiD Research ID : 0000-0001-9540-6799

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ACCEPTANCE RATIO: 25%
ARTICLES PUBLISHED:00007
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Journal Code : IJSEM
Electronic ISSN : 2456-1304
Impact Factor : 2.7
Frequency : Monthly
Contact : editor@ijsem.org

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