Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties

Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties

Abstract This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv−1, F2 = 60:40 vv−1 and F3 =70:30 vv−1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant...

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Bibliographic Details
Main Authors: Caroline Cardoso de SOUZA, Catarina Amorim OLIVEIRA, Jéssica Fontinelly PIRES, Tatiana Colombo PIMENTEL, Renata Santana Lorenzo RAICES, Luciana Cardoso NOGUEIRA
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
mixed beverage
malus domestica
total phenolics
antioxidant capacity
volatile compounds
sensory analysis
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005012208&lng=en&tlng=en

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