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 ± 0.03au
4.34 ± 0.02au
4.28 ± 0.01av
4.23 ± 0.02v
4.19 ± 0.01x
0.19 ± 0.10au
0.27 ± 0.20av
0.28 ± 0.05av
0.30 ± 0.07av
0.36 ± 0.17ay
1.31 ± 0.01au
1.30 ± 0.03au
1.21 ± 0.05av
1.20 ± 0.07av
1.11 ± 0.02ax
T1
4.66 ± 0.07bu
4.65 ± 0.15buw
4.60 ± 0.06buw
4.55 ± 0.01bvw
4.46 ± 0.07bv
0.12 ± 1.07bu
0.20 ± 1.15av
0.22 ± 0.72bvx
0.25 ± 0.09awxy
0.29 ± 0.97by
1.37 ± 0.07bu
1.35 ± 0.15bu
1.32 ± 0.72bv
1.27 ± 0.09bw
1.19 ± 0.06bx
T2
4.80 ± 0.08cu
4.75 ± 0.02cuv
4.72 ± 0.87cvw
4.66 ± 0.20bew
4.59 ± 0.03cx
0.07 ± 1.87cu
0.09 ± 1.02buv
0.12 ± 0.87cv
0.15 ± 0.29bvx
0.19 ± 1.71cx
1.42 ± 0.05cu
1.40 ± 0.02buw
1.33 ± 0.06bv
1.32 ± 0.09bdvw
1.23 ± 0.71cx
T3
4.82 ± 0.03uc
4.80 ± 0.02duv
4.75 ± 0.05cv
4.75 ± 0.05ev
4.62 ± 0.06cx
0.03 ± 0.91cu
0.10 ± 0.87buv
0.12 ± 0.65cv
0.16 ± 0.98cw
0.20 ± 1.10cw
1.47 ± 0.91du
1.45 ± 0.32du
1.40 ± 0.05dv
1.34 ± 0.08dw
1.29 ± 0.10dw
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 ().