The Physicochemical Optimization and Acceptability of a Cashew Nut-Based Beverage Varying in Mango Juice and Sugar: A Pilot Study

The Physicochemical Optimization and Acceptability of a Cashew Nut-Based Beverage Varying in Mango Juice and Sugar: A Pilot Study

The development of a lactose-free beverage comes as a new feeding alternative to a product with excellent nutritional and functional characteristics to individuals with food restrictions related to milk. Thus, this study aimed to develop a cashew nut beverage with added mango juice and prebiotic sub...

Full description

Bibliographic Details
Main Authors: Marina C. Rebouças, Maria do C. P. Rodrigues, Silvia M. de Freitas, Bruno B. A. Ferreira
Format: Article
Language:English
Published: MDPI AG 2016-09-01
Series:Beverages
Subjects:
acceptance
inulin
oligofructose
response surface methodology
functional food
lactose-free
Online Access:http://www.mdpi.com/2306-5710/2/3/23

Internet

http://www.mdpi.com/2306-5710/2/3/23

Similar Items