Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin C

Development of a Citrus Drink Using Mixture Design: Sensory Evaluation, Total Polyphenols and Vitamin C

The development of beverages with functional potential and maximum sensory acceptability are priorities for the food industry. This study investigated the effect of orange juice (OJ), lemon juice (LJ) and ginger juice (GJ) concentrations on overall acceptability (OA), total phenic compounds (TPC) an...

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Main Authors: Jeimison Bazán-Plasencia, Antony Mejía-Vásquez, Gerald H. Bracamonte, Juanita Anali Ponce-Ramirez, Ronald Ortecho-Llanos, Beetthssy Z. Hurtado-Soria, Eudes Villanueva, Elza Aguirre
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Beverages
Subjects:
functional beverage
optimization
health benefits
bioactive
traditional foods
Online Access:https://www.mdpi.com/2306-5710/11/2/51
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