Production of healthy mixed vegetable beverage: antioxidant capacity, physicochemical and sensorial properties

Abstract The present study aimed to develop and perform physicochemical and sensory analyses of new vegetable beverage with cashew nuts (C), brown rice, and prunes (P). Four formulations (F) were developed: F1: 3% C + 9% P; F2: 6% C + 9% P; F3: 3% C + 12% P; F4: 6% C + 12% P. All formulations had go...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2022, Vol.42
Hauptverfasser:	PINTO, Daiane dos Santos, SILVA, Sandra dos Santos, FIGUEIREDO, Raimundo Wilane de, MENEZES, Fernando Lima de, CASTRO, Janevane Silva de, PIMENTA, Antônia Torres Ávila, SANTOS, João Evangelista de Ávila dos, NASCIMENTO, Ronaldo Ferreira do, GABAN, Socorro Vanesca Frota
Format:	Artikel
Sprache:	por
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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