COMPARATIVE STUDIES OF PASTE MADE FROM CARROT, TOMATO AND WATERMELON BLENDED WITH BEETROOTS
Abstract
ABSTRACT
This study investigated the physicochemical, nutritional, and sensory properties of vegetable pastes prepared from carrot, tomato, and watermelon, both individually and blended with 20% beetroot. Six samples were analyzed: 100% vegetable pastes (A – tomato, B – carrot, C – watermelon) and blends with beetroot (D – tomato + beetroot, E – carrot + beetroot, F – watermelon + beetroot). Physicochemical evaluation revealed significant variations (p
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.