Effect of Antioxidant-Rich Moringa Leaves on Quality and Functional Properties of Strawberry Juice

Table 1

Changes in pH, acidity, and TSS of Moringa strawberry blend during storage.

Treatments

pH

Acidity

Total soluble solids

0 day

7 days

14 days

21 days

28 days

0 day

7 days

14 days

21 days

28 days

0 day

7 days

14 days

21 days

28 days

To

4.35 ± 0.03^au

4.34 ± 0.02^au

4.28 ± 0.01^av

4.23 ± 0.02^v

4.19 ± 0.01^x

0.19 ± 0.10^au

0.27 ± 0.20^av

0.28 ± 0.05^av

0.30 ± 0.07^av

0.36 ± 0.17^ay

1.31 ± 0.01^au

1.30 ± 0.03^au

1.21 ± 0.05^av

1.20 ± 0.07^av

1.11 ± 0.02^ax

T1

4.66 ± 0.07^bu

4.65 ± 0.15^buw

4.60 ± 0.06^buw

4.55 ± 0.0^1bvw

4.46 ± 0.07^bv

0.12 ± 1.07^bu

0.20 ± 1.15^av

0.22 ± 0.72^bvx

0.25 ± 0.09^awxy

0.29 ± 0.97^by

1.37 ± 0.07^bu

1.35 ± 0.15^bu

1.32 ± 0.72^bv

1.27 ± 0.09^bw

1.19 ± 0.06^bx

T2

4.80 ± 0.08^cu

4.75 ± 0.02^cuv

4.72 ± 0.87^cvw

4.66 ± 0.20^bew

4.59 ± 0.03^cx

0.07 ± 1.87^cu

0.09 ± 1.02^buv

0.12 ± 0.87^cv

0.15 ± 0.29^bvx

0.19 ± 1.71^cx

1.42 ± 0.05^cu

1.40 ± 0.02^buw

1.33 ± 0.06^bv

1.32 ± 0.09^bdvw

1.23 ± 0.71^cx

T3

4.82 ± 0.03^uc

4.80 ± 0.02^duv

4.75 ± 0.05^cv

4.75 ± 0.05^ev

4.62 ± 0.06^cx

0.03 ± 0.91^cu

0.10 ± 0.87^buv

0.12 ± 0.65^cv

0.16 ± 0.98^cw

0.20 ± 1.10^cw

1.47 ± 0.91^du

1.45 ± 0.32^du

1.40 ± 0.05^dv

1.34 ± 0.08^dw

1.29 ± 0.10^dw

T _o = 100% strawberry juice; T₁ = 95% strawberry juice +05% Moringa extract; T₂ = 90% strawberry juice +10% Moringa extract; T₃ = 85% strawberry juice +15% Moringa extract; The values are mean ± SD of three independent determinations. Means carrying different letters in a column differed significantly (); a-e values with different letters within a column are significantly different (); u-y values with different letter within a row are significantly different ().