A decreasing trend in titratable acidity was exhibited among all the treatments (from treatment 1 to treatment 9), with the values decreasing from 0.815 to 0.556 as the fruit concentration increased.
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Phytonutritional and Sensorial Assessment of a Novel Functional Beverage Formulated from an Underutilized Fruit of <i>Carissa spinarum</i> L.
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The sentences
After analyzing the TA in fruit juice, the obtained results were statistically analyzed using ANOVA, which revealed a highly significant effect among treatments and storage intervals.
On the other hand, an increasing trend was observed for pH (from 3.04 to 3.37), vitamin C (from 22.2 to 31.48), reducing and non-reducing sugars, anthocyanin (from 31.95 to 110), total phenolics (from 19.86 to 32.16), flavonoids (from 0.64 to 0.77), and antioxidants (from 48.8 to 67.6) from treatment 1 to treatment 9, respectively.