Effect of Anchote (Coccinia abyssinica) and Potato Starch Addition on Colloidal Stability of Pineapple Juice

Figure 1

Sensory acceptability of pineapple juice. (a) Initial day. (b) Stored for 7 days. Control: pineapple juice (without starch); AS1: 1% anchote starch; AS3: 3% anchote starch; AS5: 5% anchote starch; PS1: 1% potato starch; PS3: 3% potato starch; PS5: 5% potato starch.

(a)

(b)