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2013 (Vol. 5, Issue: 07)
Article Information:

Concoction Optimization of a Functional Beverage Developed From Calligonum Linnaeus

Jianfeng Sun, Jie Wang, Weiqing Li, Xiaoru Wang and Xinyue Li
Corresponding Author:  Jie Wang 

Key words:  Beverage, Calligonum Linnaeus, optimization, , , ,
Vol. 5 , (07): 871-873
Submitted Accepted Published
March 13, 2013 April 05, 2013 July 05, 2013
Abstract:

In this study, concoction technology of a functional beverage developed from Calligonum Linnaeus was investigated. The sensory evaluation, orthogonal test and variance analysis were used to study the processing technology. The result showed the best additive amounts were as follows: 0.08% malic acid and citric acid (1:1), 0.10% sodium cyclamate, 2.8% sucrose. Under aforementioned additive amounts, the obtained Calligonum Linnaeus beverage showed the best flavor and good palatability.
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  Cite this Reference:
Jianfeng Sun, Jie Wang, Weiqing Li, Xiaoru Wang and Xinyue Li , 2013. Concoction Optimization of a Functional Beverage Developed From Calligonum Linnaeus.  Advance Journal of Food Science and Technology, 5(07): 871-873.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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