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Development and Standardisation of Banana Pseudostem Based Novel Functional Blended Ready to Drink (RTD) Beverages and Studies Nutritional Changes during Storage

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Title Development and Standardisation of Banana Pseudostem Based Novel Functional Blended Ready to Drink (RTD) Beverages and Studies Nutritional Changes during Storage
 
Creator K.N. Shiva, P. Adiyaman, Ravindra Naik and N. Marimuthu
 
Subject Banana pseudostem, Ginger rhizome, Nannari root, RTD beverages, Storage, Nutrients and Sensory characteristics
 
Description Not Available
Banana pseudostem contributes about 30% of the total plant biomass which contains significant amount
of minerals. The aim of the present investigation was to study the development and standardisation of
functional ready to drink (RTD) banana pseudostem beverages using ginger rhizome and nannari root
extracts and study their storage stability up to 6 months under ambient temperature and 13.5°C. Ginger
rhizome and nannari root extracts at the concentration of 4% were found to be appropriate for the preparation
of ginger and nannari-flavoured RTD banana pseudostem beverages. Nutrients analysis revealed that
the flavoured RTD banana pseudostem beverages had significant amount of nutrients, namely total
sugar (10.62 to 10.83 g/100 ml), total Carbohydrate (CHO) (13.92 to 16.08 g/100 ml), vitamin ‘C’ (0.673 to
0.707 mg/100 ml), sodium (0.920% to 0.935%), potassium (8.13% to 8.30%), zinc (1.034 to 1.117 ppm),
copper (0.9183 to 0.9190 ppm) and manganese (0.9544 to 1.0144 ppm). After 6 months of storage, the
drink blended with ginger rhizome extract was found best in terms of nutrient retention and colour and
appearance, flavour, consistency, taste and overall acceptability followed by nannari-flavoured banana
pseudostem RTD beverages.
Not Available
 
Date 2018-11-20T04:40:51Z
2018-11-20T04:40:51Z
2018-10-03
 
Type Research Paper
 
Identifier Shiva, K.N. & Adiyaman, P & Naik, Ravindra & Marimuthu, N. (2018). Development and Standardisation of Banana Pseudostem Based Novel Functional Blended Ready to Drink (RTD) Beverages and Studies Nutritional Changes during Storage. LS: International Journal of Life Sciences. 7. 151. 10.5958/2319-1198.2018.00021.0.
2319-118X
2319-1198
http://krishi.icar.gov.in/jspui/handle/123456789/12181
 
Language English
 
Relation Not Available;
 
Publisher Indian Journals.com