This study was carried with incorporation of Mentha arvensis extract (2-6%) to prepare herbal whey beverage. These experiment have four different treatment combinations viz., T-1 (80% whey with 20% beetroot extract), T-2 (80% whey with 20% beetroot extract and 2% Mentha extract), T-3 (80% whey with 20% beetroot extract and 4% Mentha extract) T-4 (80% whey with 20% beetroot extract and 6% Mentha extract). The amount of sugar was fixed at 7 percent in all in 100 ml of beverage in all treatments. All the samples were chemically analyzed using standard procedures. It was also observed that as the Mentha extract increased, there was decrease in acidity, total solids and fat content of herbal whey beverage and increased in pH, protein, ash, total sugar and moisture content of herbal whey beverage. Development of such herbal whey beverages based upon whey, beetroot and menthol to exhaust nutritional, therapeutic as well as medicinal properties of beetroot and menthol.
Dhananjay Satpute, Prabhakar Padghan, Yogesh Patil, Deepratna Suryawanshi. Effect of menthol (Mentha arvensis) and beet root extract on physico-chemical properties of paneer whey based beverage. International Journal of Food Science and Nutrition, Volume 3, Issue 1, 2018, Pages 99-105