Abstract
Juice blending is one of the best methods to improve nutritional quality of the juice besides enhancement of sensory quality. The Concord grape juice was blended with kokum extract with different combinations as T1 (grape juice), T2 (0.2 per cent blended), T3 (0.4 per cent blended) and T4 (0.6 per cent blended). The blending resulted in significant increment of total monomeric anthocyanin, total phenols, colour intensity, anti-oxidant activity and acidity in blended juice. Maximum increase in phenolic, anthocyanins, colour intensity, anti-oxidant activity and acidity took place in T4 while minimum was registered in blending of grape juice with 0.2 per cent of kokum extract in comparison to the control (T1). Minimum loss of anthocyanins was recorded in T2 when compared to the control (T1) among all the treatments during cold storage of 4 months. The highest overall acceptability (maximum mean score) was noted in T3 (7.8) followed by T4 (7.6) were found most acceptable in maintaining the sensory characteristics compared with others. Hence, T2 treatment found more acceptable and stable product than other treatments.
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