Sensory and Physicochemical Properties and Stability of Folic Acid in a Pineapple Ready-to-Serve Beverage Fortified with Encapsulated Folic Acid

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr class="thead"><td class="align_left">Treatment (beverage)</td><td class="align_center">Composition of the treatment of 200 mL</td></tr><tr><td class="thead-hr" colspan="2"><hr/></td></tr><tr><td class="align_left">Control</td><td class="align_center">Regular pineapple RTS</td></tr><tr><td class="align_left">A</td><td class="align_center">Pineapple RTS + free folic acid (400 <i>µ</i>g)</td></tr><tr><td class="align_left">B</td><td class="align_center">Pineapple RTS + free folic acid (200 <i>µ</i>g)</td></tr><tr><td class="align_left">C</td><td class="align_center">Pineapple RTS + encapsulated folic acid (400 <i>µ</i>g)</td></tr><tr><td class="align_left">D</td><td class="align_center">Pineapple RTS + encapsulated folic acid (200 <i>µ</i>g)</td></tr><tr class="table-tr"><td colspan="2"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Composition of prepared beverages.</div>

Journal of Food Quality

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Table 1

Table 1: Sensory and Physicochemical Properties and Stability of Folic Acid in a Pineapple Ready-to-Serve Beverage Fortified with Encapsulated Folic Acid 

Table 1 | Sensory and Physicochemical Properties and Stability of Folic Acid in a Pineapple Ready-to-Serve Beverage Fortified with Encapsulated Folic Acid 