Tables index

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
  • Table 1. Blends of Hydrolysed tigernut-beetroot beverage
  • Table 2. Effect of Beetroot Juice Concentration and Time on the pH of Hydrolysed Tigernut-Beetroot Beverage
  • Table 3. Effect of Beetroot Juice Concentration and Time on the Total Titratable Acidity (%Lactic acid) of Hydrolysed Tigernut-Beetroot Beverage
  • Table 4. Effect of Beetroot Juice Concentration and Time on the Total Soluble Solids of Hydrolysed Tigernut-Beetroot Beverage
  • Table 5. Effect of Beetroot Juice Concentration and Time on L. acidophilus Count in Hydrolysed Tigernut-Beetroot Beverage