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What is Sensory Profiling of Jelly Drink Made From A Combi about?

This study analyzes the sensory characteristics of a jelly drink made from a combination of bay leaf water extract and guava juice using Quantitative Descriptive Analysis (QDA). The results indicate that the optimal formulation is a 50:50 ratio of bay leaf extract to guava juice, with significant differences in sensory attributes among the tested formulas. This research aims to support the development of new functional beverages leveraging the health benefits of both ingredients.

Author

jajoya1

Language

EN