Eco-Friendly Beverage Innovation: Utilizing Orange and Pineapple Byproducts for Nutrient-Rich Tea Blends
Chi Ngunjoh Emmanuel, Rose Erdoo Kukwa & Luter Leke · European Journal of Nutrition & Food Safety · 2024
Aims: production and analysis of tea from orange rind and pineapple core, focusing on the physicochemical, phytochemical, antioxidant, and sensory properties of the tea blends Study Design: Five variations of orange rind and pineapple core powder in 100:0, 75:25, 50:50, 25:75, an...
Open access
Research Article
10.9734/ejnfs/2024/v16i101551