Nutritional Retention and Sensory Properties of Novel Tropical Vegetable Juice Formulations Prepared via Non-Thermal Processing
The development of functional beverages derived from tropical vegetables offers growing potential within the global health-focused food sector. This study formulated and evaluated three non-thermally processed Tropical Vegetable Juice Formulations (TVJF) using Ipomoea aquatica (kangkung) as the primary raw material. The objectives were to compare nutrient retention between juice and raw leaves, assess consumer sensory […]
