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Beverages 2018, 4(3), 59; https://doi.org/10.3390/beverages4030059

Antioxidant and Sensory Properties of New Beverage Formulations Composed of Palm Sugar, Aframomum melegueta, and Citric Acid

Department of Biological Sciences, Benson Idahosa University, P.M.B. 1100, Benin City 300211, Nigeria
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Received: 3 July 2018 / Revised: 3 August 2018 / Accepted: 7 August 2018 / Published: 10 August 2018
(This article belongs to the Special Issue Bioactive Compounds in Plant Derived Beverages)
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Abstract

Non-alcoholic still beverages were prepared from palm sugar, Aframomum melegueta pepper, and citric acid, and their physico-chemical, nutritional, antioxidative, and sensory properties were examined in order to determine their suitability as functional refreshing drinks of good nutritional value. Results for titrable acidity, pH, 5-hydroxymethylfurfural (5-HMF), and antioxidant capacity (total phenolic content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and reducing power), vitamin C, and carbohydrate content indicate that the beverage formulations had suitable chemical, nutritional, and antioxidant characteristics, and may be functional. Sensory evaluation of the formulations showed that they were acceptable and refreshing, thus presenting attractive ways of delivering the health benefits of oil palm sugar and Aframomum melegueta pepper. View Full-Text
Keywords: palm sugar; Aframomum melegueta seed extract; citric acid; beverage formulations; antioxidant capacity palm sugar; Aframomum melegueta seed extract; citric acid; beverage formulations; antioxidant capacity
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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MDPI and ACS Style

Oboh, F.O.; Imafidon, J. Antioxidant and Sensory Properties of New Beverage Formulations Composed of Palm Sugar, Aframomum melegueta, and Citric Acid. Beverages 2018, 4, 59.

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