BBAuthors: Ibrahim, Ibrahim Mahmoud Ahmed; Advisor: -; Participants: Khashaba, Hamed Mohamed Hassanin (2020)
Ascorbic acid, carotenoids, lycopene, color values, total phenols, and antioxidant activity gradually decreased in all treatments during storage, while acidity and browning increased. Increasing sweet potatoes about 4% or decreasing under 3% harmed the overall acceptability of the syrups.