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ABSTRACT:
SUBMITTER: Purohit P
PROVIDER: S-EPMC6400749 | biostudies-literature | 2019 Feb
REPOSITORIES: biostudies-literature
Purohit P P Palamthodi S S Lele S S SS
Journal of food science and technology 20190125 2
There is a clear trend towards increasing consumption of juices as they can reduce imbalance of redox potential and provide necessary health benefits to consumers. Levels of karwanda (<i>Carissa congesta</i> Wight) and vegetable juices were varied to prepare nine different formulations of ash gourd-karwanda (AgK) and bottle gourd-karwanda blends (BgK) of higher nutritive, sensory qualities and storability. Total polyphenols (TP), antioxidant activity (AOA), total soluble solids and acidity were ...[more]