Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice

Antioxidant Composition of Guava (Psidium guajava L.) Beverage Blended with Black-Carrot Juice

An investigation was undertaken to study guava beverage blended with black-carrot juice, during 2011-2012. Enzyme-assisted processing of guava significantly improved the juice yield, total soluble solids, titratable acidity pH, ascorbic acid and sugars by using pectinase enzyme. The blending of guav...

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Autores principales: V S Khandare, D P Waskar, B M Kalalbandi, S M Panpatil
Formato: article
Lenguaje:EN
Publicado: Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2015
Materias:
guava
enzyme-assisted processing
functional quality
black carrot
Plant culture
SB1-1110
Acceso en línea:https://doaj.org/article/bc9a8f9a2e874a9fb0fc8e6da803c799
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