| Proportion per 100 ml |
pH |
TSS
ºBrix |
Reducing sugar
|
Total sugar
|
Titratable acidity
|
Ascorbic acid
(mg/100 g) |
Browning index
OD |
| Banana juice (J) |
| J1 (5 ml) |
4.740 |
8.421 |
2.415 |
8.838 |
0.157 |
0.363 |
0.063 |
| J2 (10 ml) |
4.638 |
9.634 |
2.863 |
10.468 |
0.222 |
0.660 |
0.071 |
| J3 (15 ml) |
4.367 |
10.836 |
4.087 |
14.953 |
0.403 |
0.912 |
0.082 |
| SEm ± |
0.064 |
0.091 |
0.041 |
0.148 |
0.004 |
0.007 |
0.001 |
| CD at 5 |
0.189 |
0.270 |
0.120 |
0.441 |
0.011 |
0.021 |
0.002 |
| M. arvensis extract (M) |
| M1 (1 ml) |
4.667 |
9.418 |
3.278 |
11.989 |
0.240 |
0.632 |
0.067 |
| M2 (3 ml) |
4.598 |
9.673 |
3.122 |
11.422 |
0.266 |
0.639 |
0.072 |
| M3 (5 ml) |
4.480 |
9.800 |
2.965 |
10.848 |
0.276 |
0.664 |
0.076 |
| SEm + |
0.064 |
0.091 |
0.041 |
0.148 |
0.004 |
0.007 |
0.001 |
| CD at 5 |
NS |
0.270 |
0.120 |
0.441 |
0.011 |
0.021 |
0.002 |
| Interaction (J * M) |
| SEm ± |
0.110 |
0.158 |
0.070 |
0.257 |
0.007 |
0.012 |
0.001 |
| CD at 5 |
NS |
NS |
NS |
NS |
0.019 |
NS |
NS |
| CV, |
4.16 |
2.83 |
3.89 |
3.90 |
4.30 |
3.23 |
2.47 |
|
