Tables index

From

Mixed Nectar of Cupuassu (Theobroma grandiflorum) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics

Gabrielli Nunes Clímaco, Virgínia Kelly Gonçalves Abreu, Tatiana De Oliveira Lemos, Ana Lúcia Fernandes Pereira

Journal of Food and Nutrition Research. 2019, 7(5), 361-369 doi:10.12691/jfnr-7-5-5
  • Table 1. Mean values and standard deviation of the physicochemical analyzes of cupuassu pulp, green tea infusion and mixed nectar of cupuassu and green tea with different ratio of vegetables in the mixed base
  • Table 2. Mean values and standard deviation of the sensory attributes color, appearance, aroma, flavor, sweetness, acidity, body and overall acceptance of mixed nectar of cupuassu and green tea with different ratio of vegetables in the mixed base
  • Table 3. Mean values and standard deviation of the sensory attributes flavor and sweetness of mixed nectar of cupuassu and green tea with different soluble solids contents
  • Table 4. Mean values and standard deviation of the physicochemical analysis of mixed nectar of cupuassu and green tea stored for 180 days at room temperature (25 °C) with and without the use of preservatives
  • Table 5. Mean values and standard deviation of the sensory attributes color, appearance, aroma, flavor, sweetness, acidity, and body of mixed nectar of cupuassu and green tea stored for 180 days at room temperature (25°C) with and without the use of preservatives