Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/12141
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dc.contributor.authorRavi, Usha-
dc.contributor.authorMenon, Lakshmi-
dc.contributor.authorGomathy, G-
dc.date.accessioned2011-07-07T04:26:49Z-
dc.date.available2011-07-07T04:26:49Z-
dc.date.issued2011-06-
dc.identifier.issn0975-1033 (Online); 0379-5136 (Print)-
dc.identifier.urihttp://hdl.handle.net/123456789/12141-
dc.description204-210en_US
dc.description.abstractThe current scenario in the food industry mainly concentrates on value addition and agricultural waste reutilization. The objective of this study was to develop a blended crush with the incorporation of plantain stem (Musa sapientum Linn.) and grape (Vitis vinifera Linn.) juice and to analyze its physicochemical and nutritional values in order to determine the quality and consumer acceptability of the crush. The crushes were prepared with plantain stem juice and grape juice in different proportions (v/v) and compared both with pure standard plantain stem crush and grape crush. The physicochemical characteristics of the crush variations were found affected by the proportion of plantain stem juice incorporated. However, both juices are equally attributed in enhancing the nutritive value of the blended beverages when compared with the standards.en_US
dc.language.isoen_USen_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.relation.ispartofseriesA23L 2/02, A61K 36/00en_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJNPR Vol.2(2) [June 2011]en_US
dc.subjectBlended crushen_US
dc.subjectGrapeen_US
dc.subjectMusa sapientumen_US
dc.subjectNutrienten_US
dc.subjectPlantain stemen_US
dc.subjectPhysicochemicalen_US
dc.subjectSensoryen_US
dc.subjectVitis viniferaen_US
dc.titleDevelopment and quality assessment of value added plantain stem juice incorporated with grape juiceen_US
dc.typeArticleen_US
Appears in Collections:IJNPR Vol.2(2) [June 2011]

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