Table 3.

Influence of treatment effects on physicochemical and bioactive properties of roselle-fruit juice blends (40R).

Parameters	TSS	pH	TA	RS	Vit C	FRAP	TMA	TPC	L*	a*	b*
Fruit	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001
Temp	ns	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001
Time	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001
Fruit × Temp	<0.001	<0.001	ns	<0.001	<0.001	<0.001	<0.001	<0.001	0.031	<0.001	<0.001
Fruit × Time	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	0.008	<0.001	<0.001
Temp × Time	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	<0.001	0.022	0.004

TSS, total soluble solids; TA, titratable acidity; RS, reducing sugars; Vit C, vitamin C; FRAP, ferric reducing ability of plasma; TMA, total monomeric anthocyanins; TPC, total phenolic content; ns, not significant.