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Optimization of tropical fruit juice based on sensory and nutritional characteristics

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Academic year: 2019

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Figure 1. Three-way external preference map (TWEPM) for sensory  attributes (color, taste, consistency and overall liking [DL]) and  physicochemical properties (color L∗, a∗, and b∗, pH, total acidity  [TA], and soluble solids [SS]) for the mixed fruit jui
Table 3. The total phenolics, antioxidant capacity (dpph and ß-carotene  method) and ascorbic acid content of the mixed fruit juices.
Table 4. Predicted models for sensory and physicochemical data from mixed juice samples.
Figure 3. Contour plot for overall liking for the mixed fruit juice.

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