What is it about?
This study aims to develop pumpkin-based functional juice and assess the acceptability of the product by various consumers
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Why is it important?
This study was carried out to develop a suitable formula for preparing functional juices from pumpkin, which is not consumed willingly by children and the elderly; the authors aimed to improve its taste and flavor by mixing it with different fruit juices
Perspectives
Using pumpkin for developing functional juices could add commercial value to pumpkins. Future studies should specifically focus on large-scale production and commercialization of these juice mixtures.
Amani Aljahani
Princess Noura Bint AbdulRahman University
Read the Original
This page is a summary of: Nutritional and sensory evaluation of pumpkin-based (Cucurbita maxima) functional juice, Nutrition & Food Science, May 2017, Emerald,
DOI: 10.1108/nfs-07-2016-0109.
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