Development of functional beverages from blends of Hibiscus sabdariffa extract and selected fruit juices for optimal antioxidant properties

The demand for functional foods and drinks with health benefit is on the increase. The synergistic effect from mixing two or more of such drinks cannot be overemphasized. This study was carried out to formulate and investigate the effects of blends of two or more of pineapple, orange juices, carrot,...

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Veröffentlicht in:	Food science & nutrition 2016-09, Vol.4 (5), p.679-685
Hauptverfasser:	Ogundele, Oluwatoyin M. A., Awolu, Olugbenga O., Badejo, Adebanjo A., Nwachukwu, Ifeanyi D., Fagbemi, Tayo N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Artificial sweeteners Ascorbic acid Beverages Carotenoids Carrots Consumers Consumption Design of experiments Experimental design Formulations Free radicals Fruit juices Functional beverages Functional foods & nutraceuticals Hibiscus sabdariffa Ingredients juice formulations Juices Mixtures Optimization Oranges Original Research Phenols Properties (attributes) Response surface methodology Roselle Scavenging Synergistic effect Vitamin C
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