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PROPOSAL Rachin
PROPOSAL Rachin
PREPARED BY
Rachin Giri
B. Tech (Food) 4th year
Submitted To:
Department of Food Technology
Lalitpur Valley College
Institute of Science and Technology
Tribhuvan University, Nepal
Jawalakhel, Lalitpur
2023
Contents
1.Introduction.......................................................................................................................1
1.1.General Introduction ......................................................................................................1
1.2. Statement of the problem..............................................................................................3
2. Objectives …......................................................................................................................4
2.1 General objectives.........................................................................................................4
2.2. Specific objectives..........................................................................................................4
3. Significance of study..........................................................................................................4
4. Limitations of the study.....................................................................................................5
5. Materials and methods......................................................................................................5
5.1.Materials...........................................................................................................................4
5.1.1. Raw materials...............................................................................................................4
5.1.2.Apparatus......................................................................................................................5
5.1.3. Chemicalsrequired.......................................................................................................6
5.2Methods............................................................................................................................5
5.2.1 Preparation of Milk Whey.............................................................................................6
5.2.2 Preparation of banana juice …......................................................................................6
5.2.3 Preparation of ocimum sanctum extract…………………………………………………………………..7
5.2.4 Preparation of Whey Based Banana Herbal (WBBH) RTS Beverage…………………………..8
5.2.5Sensory analysis.............................................................................................................9
5.2.6 Physico- chemical analysis............................................................................................9
5.3 Analytical procedure…………………………………………..……………………………………………………….9
5.4 microbial alanalysis.........................................................................................................10
5.5 Data analysis…………………………………………………….………………………………………………………..10
5.6 Storage Stability………………………………………………………………..………………………………………..10
6. Expected Results…………………………………………………………………………………………….………………10
7. Estimation of expenses....................................................................................................11
8.Workplan…………………………………………..……………………………….……………………………………...11
9.Reference.........................................................................................................................11
1
Banana is good source of vitamin C, vitamin B6, potassium and dietary fibre. One banana
has 15% of the vitamin-C, 11% of potassium and 16% of dietary fibre for good health. It also
helps in protein metabolism, red blood cell formation and function of the central nervous
system. The vitamins C in banana also help to heal and defend against infection. Banana has
no fat, cholesterol or sodium. Bananas contain more digestible carbohydrates than any
other fruit. Banana is an important fruit which is used to cure many diseases. High in iron it
stimulates the production of hemoglobin in blood which helps in case of anemia. The
banana is used as a dietary food against intestinal disorder because of its soft texture and
smoothness. (Yadava, A., et al.2014)
Tulsi (Ocimum sanctum) is an aromatic plant which has many medicinal properties (Singh et
al., 2012). It contains several phyto-constituents such as cardinene, cubenol, borneol,
linoleic acid, orientin, linolenic acid, steric acid, oleic acid, palmitric acid, eugenol, vallinin,
vicenin, vitexin, vllinin acid, circineol, gallic Acid, vitamin A, vitamin C, phosphorus and iron
(Kadian and Parle, 2012) due to which it possess multifarious medicinal properties such as
antiviral, antifungal, antibacterial, antimalarial, anthelmintic, anti-oxidant, anti-cataract,
antiinflammatory, chemopreventive, radio protective, hepato-protective, neuro-protective,
cardioprotective, anti-diabetic, anti-hypercholesterolemia, anti-hypertensive, anti-
carcinogenic, analgesic, antipyretic, anti-allergic, immunomodulatory, anti-asthmatic,
diaphoretic, antithyroid, anti-fertility, anti-ulcer, anti-emetic, Anti-spasmodic, anti-arthritic,
adaptogenic, anti-stress, anti-cataract, anti-leukodermal and anti-coagulant (Cohen, 2014).
Fruits and vegetables tend to have very limited shelf life due to its perishable nature. In
order to preserve, they are processed to.These natural beverages are valued for their
nutritional content, refreshing quality, pleasant flavor and medicinal properties. Therefore,
blending of natural beverage is thought to be a good alternative for utilization and
preservation of fruits. Several types of beverages including blended, refreshing, and
functional beverages are prepared from fruits such as banana, apple, grapes, gooseberries,
litchi, pineapple, orange, etc. (Rathinasamy, M., et al. 2022).
Increased awareness in health issues leads to increase the consumption of fruit juices and
other natural products as an alternative to the traditional caffeine-containing beverages
such as tea, coffee or other soft drinks. Accompanying the increase in quantity of
consumption, there has been a parallel increase in the variety of fruit juices and beverages
offered for sale in the market. At present fruit beverages are generally synthetic flavored,
bottled and sold in the market. If this could be substituted with fruit juice and dairy whey, it
is more beneficial to the consumer, dairy industries and beverage manufacturers as well as
fruit growers(Dhamsaniya and Varshney 2013)). Therefore, it is very interesting to utilize the
milk whey as a water replacer for the development of a new delicious and nutritious RTS
beverage from the ripe banana juice. The use of milk whey produces off-flavor in the
beverages (Dhamsaniya and Varshney 2013). The Ocimum sanctum extract is used as
natural flavouring agent as its inclusion imparts a distinctive and appealing flavor profile,
enhancing the overall sensory experience of the beverage also it encompasses preservative
properties that contribute to the extended shelf life of the product. Beyond flavor and
preservation, tulsi is renowned for its medicinal properties, adding a potential health-
2
promoting dimension to the beverage. Thus, Looking to the fast growing market segment of
functional beverages, it felt appropriate to use the ocimum sanctum extract tulsi in the
development of whey based beverage from ripe banana juice to fetch the higher market
demand.
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only uses the herb's natural properties but also helps make a unique drink that is good for
you. This shows a smart mix of old knowledge and what people want today.
2. Objectives:
2.1 General Objective
To utilize Whey, ripe banana juice and Ocimum sanctum(Tulsi) for the preparation of
herbal beverage
3. Significance of study:
Investigating the formulation and quality of a functional beverage like Whey-Based Banana
Herbal (WBBH) beverage can contribute to promoting healthier dietary choices. This
beverage, enriched with the goodness of whey and Ocimum sanctum (Tulsi), has the
potential to offer unique health benefits, which could aid in disease prevention and overall
well-being.
Creating a novel beverage like WBBH beverage showcases innovation in the food and
beverage industry. By combining whey, ripe banana, and Tulsi, the study explores new
ways of utilizing natural ingredients to develop a unique and potentially nutritious product.
The utilization of whey, a byproduct of dairy processing, in the beverage industry is a
valuable step towards reducing iste and increasing its value. This study demonstrates an
alternative and beneficial use for whey, potentially encouraging further exploration of its
applications in functional foods and beverages.
The study adds to the body of scientific literature on functional beverages and food product
development. It provides empirical evidence of the potential benefits of incorporating whey
and Tulsi into a beverage, contributing to a deeper understanding of their interactions and
effects.
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4. Limitations:
The different variety of banana is can be used to conduct the study.
Storage effect on physiochemical and microbiological quality for longer days can be
study.
Study on storage effect on physiochemical and microbiological quality on each
formulation can be done.
2) Milk:
DDC milk from local market
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is filtered using the muslin cloth. The milk whey thus obtained is filled in a glass bottle and
stored in the refrigerator (7 ± 1°C) for further use.
6
is
is
5.2.3
Extraction of Basil:
Juice The holy basil are properly and blended in a laboratory blender to paste with distilled
water (1:8) and filtered through muslin cloth to obtain the juice extract(Chauhan et al.
2012).
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5.2.4 Preparation of Whey Based Banana Herbal (WBBH) RTS Beverage:
Whey Based Banana Herbal(WBBH) beverages are prepared with the addition of Ocimum
sanctum extract following the method followed by Sirohi et al. (2005). For preparation of
beverage, Whey amount varying from 72 to 81 ml is added with fruit juice of varying amount
from 10-15 ml and 1-3% of ocimum extract as given in Table :. They whey, banana juice and
sugar are mixed in the given amount, preheated to 45oC before mixing ocimum extract as
shown in Fig:1. The beverages obtained are filtered and filled hot into pasteurized glass bottles
of 200ml. The filled bottles are pasteurized at 72C for 30 min and let cool down to room
temperature (28 C). Sensory analysis is done for all prepared compositions, and based on
sensory score best sample is selected for further chemical and microbiological analysis (Singh,
2014).
Table: Recipe for the preparation of 100 ml of WBBH beverage.
Pasteurize (72oC for 30 min, boiling water) & cool at room temperature
Sensory evaluation
banana beverage
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5.2.5 Sensory analysis:
The prepared beverage samples with varying levels of banana juice, O. sanctum extract and
milk whey are presented to a panel of ten semi-trained at comprising of faculty members and
undergraduate students. The panelists are associated with the research and development of
new food products at the department of food technology , Lalitpur Valley College, jawalakhel,
Lalitpur. A nine-point Hedonic scale score card is provided to the panelists to adjudge the
quality of the product with respect to colour, appearance, taste, flavor and overall
acceptability. The best-scored sample is s then selected for further chemical and
microbiological analysis and stored for 30 days in a refrigerator (7±1°C) for shelf-life study.
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vii. Total solids
Total solids of juice sample is determined by subtracting the moisture from the 100
(Ranganna, 1986).
viii. Fat%
Fat content is determind by Gerber centrifuge method (NDDB, 2001)
7.Expected results
Whey based banana herbal beverage is prepared which is useful for industries to prepare new
variety of beverage utilizing the byproducts like whey and local valuable herb like ocimun
sanctum. Also it is expected that the beverage prepared will have medicinal value to some
extent with distinctive taste and flavour. Moreover, this work also study the shelf-life
extension of whey based fruit beverage by addition of herbal extract..
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8. Estimation of expenses
1. Transportation and communication 2000
2. Stationary 2000
3. Raw materials and Chemicals 10000
4. Report writing and blending 5000
5. Research station overhead 500
6. proposal presentation 100
7. Miscellaneous 1000
Total 21000
9. Work Plan
The research work is supposed to be completed within 4 months from the date of
approval.Time line with research activities is as mentioned
8. REFERENCE
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