Study of Nutritional and Organoleptic Quality of Formulated Juices from Jujube (<i>Ziziphus lotus</i> L.) and Dates (<i>Phoenix dactylifera</i> L.) Fruits

<div>Principal composition analysis (PCA) of sensory analysis of formulated juices. Clr: color; Limp: limpidity; Visc: viscosity; Tex: texture; Bril: gloss; AO: smell agreeableness; AA: aroma agreeability; IS: sugar intensity; AG: aftertaste; Amer: bitterness; Astr: astringency; Eqlbr S/A: equilibrium of sugar/acid.</div>

The Scientific World Journal

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Figure 3

Figure 3: Study of Nutritional and Organoleptic Quality of Formulated Juices from Jujube (<i>Ziziphus lotus</i> L.) and Dates (<i>Phoenix dactylifera</i> L.) Fruits 

Figure 3 | Study of Nutritional and Organoleptic Quality of Formulated Juices from Jujube (Ziziphus lotus L.) and Dates (Phoenix dactylifera L.) Fruits 