Development and quality assessment of value added plantain stem juice incorporated with grape juice

Abstract

The 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 (<i style="">Musa</i> <i style="">sapientum</i> Linn.) and grape (<i style="">Vitis</i> <i style="">vinifera</i> 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.