Chemical and antioxidant properties of snake tomato (Trichosanthes cucumerina) juice and Pineapple (Ananas comosus) juice blends and their changes during storage
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- 作者：Oluwaseun P. Bamidele ; bampet2001@yahoo.co.uk" class="auth_mail" title="E-mail the corresponding author ; Mofoluwaso B. Fasogbon
- 关键词：Snake tomato ; Pineapple ; Antioxidant ; Juice ; Sensory and storage
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 April 2017
- 年：2017
- 卷：220
- 期：Complete
- 页码：184-189
- 全文大小：453 K
文摘
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Juice was produced from snake tomato juice which contains higher Vit C content than Pineapple juice.
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The carotene and lycopene content of juice blend samples were higher than that of 100% Pineapple juice.
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The antioxidant properties of the juice blend samples were similar to that of pure snake tomato juice and Pineapple juice.
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Storage of the juice blend samples at room tempearture increase the antioxidant properties.
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50% snake tomato juice blend with 50% Pineapple juice can serve as good healthy drink.