Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice
Fresh vegetables (carrot and cucumber) were juiced using a juice extractor. The extracted juice was then divided into five varying proportions: A (100% carrot juice), B (80% carrot, 20% cucumber), C (70% carrot, 30% cucumber), D (50% carrot, 50% cucumber) and E (100% cucumber). The juice blends were...
Main Authors: | Taiwo Ayodele Aderinola, Kemi Elizabeth Abaire |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2019-02-01
|
Series: | Beverages |
Subjects: | |
Online Access: | https://www.mdpi.com/2306-5710/5/1/15 |
Similar Items
-
ENHANCEMENT OF JUICE RECOVERY FROM CARROT USING 2-STAGE PRESSING WITH OHMIC HEATING
by: MANOJ KULSHRESHTHA, et al.
Published: (2011-04-01) -
Carrots (<i>Daucus carota </i>L.) Biofortified with Iodine and Selenium as a Raw Material for the Production of Juice with Additional Nutritional Functions
by: Łukasz Skoczylas, et al.
Published: (2020-09-01) -
Optimization of the Different Variables for the Development of a Cucumber-Based Blended Herbal Beverage
by: Heena, et al.
Published: (2017-10-01) -
STUDY ON THE ACCEPTABILITY OF YOGHURT WITH CARROT JUICE
by: Ana LEAHU, et al.
Published: (2017-06-01) -
Evaluation the Sensory and Probiotics Properties of the Yogurt Supplemented with Carrot Juice
by: Carmen R. Pop, et al.
Published: (2015-11-01)