Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations
The aim of this study was to investigate the effect of black plum peel puree (40-60%) and pectin (0%, 0.25%, and 0.5%) concentrations on the chemical compositions, sensory attributes, rheological properties, antioxidant activity, and total phenolic compounds of black plum peel sharbat. Increasing th...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1754235 |