The present study was carried out with objectives to prepare whey based mango mint beverage (WBMMB) with the incorporation of Mentha arvensis extract (0% to 3%). A control and 3 experimental samples were prepared. The amount of mango pulp and sugar were fixed in all samples i.e. 10 g and 8 g respectively per 100 ml of WBMMB. Whey quantity was varied from 79 to 82 ml per 100 ml of WBMMB depending upon the concentration of Mentha arvensis. Each treatment was replicated 5 times. All the samples were chemically analyzed using AOAC (1990) procedures. Percentage acidity, pH, Brix, Percentage Protein, Ash content and Carbohydrates increased with the increase of the Mentha arvensis extract. The sensory evaluation was carried out using 9 point Hedonic scale. Organoleptic scores increased irregularly from 0% to 2% amount of Mentha Arvensis and decreased as concentration of Mentha Arvensis reached from 2% to 3%. Microbiological analysis was done using Food Microbiology Protocol Book. SPC were found to be permissible as per PFA, 1956. No coliform was found in the WBMMB. Cost of the beverage ranged from 8.68 to 14.62 Rupees per liter. Hence, the product was very well acceptable. Thus, Whey based beverage prepared from mango pulp in combination with edible extract of herbal medicinal plants like Mentha arvensis will not have only excellent nutritional properties but will also possess therapeutic, antibacterial and organoleptic properties.
Mango, mentha arvensis, whey, whey based beverage
