Tables index

From

Quality Assessment of Formulated Table Wine from Blends of Starfruit (Averrhoa carambola) and Peter Mango (Mangifera indica) Fruits

Muotolu U.F, Mbaeyi-Nwaoha I.E

American Journal of Food Science and Technology. 2020, 8(5), 211-225 doi:10.12691/ajfst-8-5-6
  • Table 1. Formulation of table wine from prefermented and postfermented starfruit and Peter mango blends
  • Table 2. Yield and chemical composition of juices from starfruit (Averrhoa carambola) and Peter mango (Mangifera indica)
  • Table 3. Physiochemical properties of wine from single strength juice and the blends of starfruit and Peter mango juices
  • Table 4. Proximate composition (%) of wine from starfruit juice, Peter mango commercial and their blends
  • Table 5. Vitamin composition of wines from starfruit juice, Peter mango juice and their blends
  • Table 6. Mineral composition of wine from single fruits, and blends of starfruit and Peter mango
  • Table 7. Microbial count of table wines from single fruit juices and the blends of starfruit and Peter mango
  • Table 8. Sensory scores of the commercial, premixed and postmixed starfruit and Peter mango wine