Figure 3. Sensory Properties of Probiotic L. acidophilus fermented Hydrolysed Tigernut and Beetroot Beverage (HTN100= 100% hydrolysed tigernut beverage, HTNB10 = 90% hydrolysed tigernut beverage and 10% Beetroot juice, HTNB20 = 80% hydrolysed tigernut beverage and 20% Beetroot juice)

From

Quality Characteristics of Probiotic (Lactobacillus acidophilus) Beverage from Hydrolyzed Tigernut Milk Supplemented with Beetroot Juice

Jessica I. Igwebuike, Lucretia I. Barber, Patience C. Obinna-Echem

American Journal of Food Science and Technology. 2022, 10(3), 95-102 doi:10.12691/ajfst-10-3-1