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

Non-alcoholic beverages with plant additives as a case of product innovation – A Systematic Review of scientific articles

“…(2017), concerning lemonade fortified with herbal raw materials (linden, ginger, heather, mint, yerba mate, lemon verbena, green tea, clove), it was shown that 8 different plant additives did not significantly affect the amount of water Soluble dry matter content, titratable acidity or pH of the drink. Also in a study by Shiva et al (2018), no changes in TSS or titratable acidity were observed after adding ginger or nannari extract to a banana pseudostem drink.…”

“…In most of the designed beverages, the addition of plant extract decreased the content of vitamin C (ascorbic acid) in the drink per 100 ml. Only the addition of linden increased its content (Tamer et al, 2017, Shiva et al, 2018, Verma, 2017. The addition of celery juice and mint extract fortified the drink with carotene in an amount close to 230 micrograms / 100 ml (Verma, 2017,).…”

“…This means the possibility of introducing plant materials into this type of beverage without significantly deteriorating their sensory properties. Banana pseudostem drinks (both with ginger, nannari, and without additives), designed in the study by Shiva et al (2018) had also a positive evaluation. The organoleptic evaluation showed that the overall acceptability of these drinks was in the range of 7.38 -8.38 on a 9 point scale.…”

“…The addition of ginger extract and the addition of yerba mate reduced the amount of minerals per kg of the product compared to the control sample (Tamer, 2017). The increase or decrease in the content of individual minerals was also determined by other plant additives (ginger, nannari, mint extract) and should be analyzed separately for individual drinks and individual minerals (Shiva et al, 2018;Verma, 2017,). In most of the designed beverages, the addition of plant extract decreased the content of vitamin C (ascorbic acid) in the drink per 100 ml.…”

“…The changes concerned the amount of proteins, sugars (total and reducing), phenolic compounds, ascorbic acid, antioxidant activity, and the content of tannins. The introduction of plant additives to banana pseudostem beverages resulted in a slight reduction in the amount of total sugar and a reduction in total CHO per 100 ml by up to 2.16 g with a simultaneous higher consumer acceptance rating (Shiva et al, 2018). Some plant additives (e.g.…”