Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage

Figure 8

The Pearson correlation analysis between the physicochemical parameters and sensory scores of the differently sweetened Bissap (AOX: total antioxidant capacity; ASC: ascorbate; CV: cloud value; NEB: nonenzymatic browning; Fla: flavonoid content; TPC: total phenolic content).