RAW DATA-Charity Mutheu

Physicochemical: Measuring pH, Total Soluble Solids (°Brix), and titratable acidity. 2. Bioactive & Nutritional: Assaying total phenolics, flavonoids, and antioxidant capacity (DPPH and FRAP), as well as mineral content (Na, K, Ca, Mg, Fe, Mn, Zn). 3. Sensory: A panel of 30 consumers evaluated attributes like appearance, aroma, and overall quality using a 9-point hedonic scale. 4.

Stability: Measuring viscosity with a rotational viscometer and syneresis through centrifugation, viscosity, TTA and syneresis over a period of 21 days. What the Data Shows: Notable Findings The raw data shows raw results before running the results in Minitab software. The results demonstrated significant improvements in both the physical and nutritional quality of the juice: • Dramatic Stability Increase: Syneresis was reduced by approximately 75% (from 66.78% in the control to 16.53% at 15% supplementation). • Massive Viscosity Boost: Viscosity increased from 3,667 mPa·s to 458,333 mPa·s, changing the juice from a thin liquid to a thick, structured beverage. • Nutritional Fortification: The 15% formulation showed substantial mineral levels, including calcium (172.64 mg/100 g) and iron (40.05 mg/100 g).

Antioxidant capacity also increased significantly. • Consumer Preference: Despite the technical superiority of the 15% formulation in terms of stability, the 5% formulation received the highest sensory scores, as it balanced improved stability with the best flavor and aroma profile.