Chemical, sensory and shelf life study of pawpaw juice–milk blend

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A.O. Adebayo-Oyetoro; O.O. Ogundipe; I.G. Adeyemo; F.O. Ogundipe; F.A. Bamidele; S.A.O. Adeyeye; (2016)
  • Publisher: Taylor & Francis Group
  • Journal: Cogent Food & Agriculture (issn: 2331-1932)
  • Related identifiers: doi: 10.1080/23311932.2016.1271276
  • Subject: S1-972 | safety | food security | Agriculture (General) | health promotion | new product development
    mesheuropmc: food and beverages

This study was carried out to assess the chemical properties, storage stability and consumer acceptability of a drink (functional food) from ripe pawpaw juice blended with milk and sugar. Pawpaw juice was produced from mature and ripe pawpaw (Carica papaya) fruits obtai... View more
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