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...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Society for Promotion of Horticulture
2015-06-01
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| Series: | Journal of Horticultural Sciences |
| Subjects: | |
| Online Access: | https://jhs.iihr.res.in/index.php/jhs/article/view/174 |