Nutritional values and acceptability of syrups produced after blending carrots, sweet potatoes, and tomatoes

Abstract

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.