Response surface methodology optimization of blended fruit nectar: cashew apple and açai
There is a growing market for beverages made with mixed fruits, mainly tropical ones. The objective of this work was to develop blended nectars based on açai and cashew apple pulps and to evaluate them by using sensory consumer tests according to a response surface methodology. Nine formulations wer...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Fruit Science |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/15538362.2022.2037037 |
