{"title":"A Functional Beverage: Lemonade","authors":"F. Z. Yekeler, H. Ozyurek, C. E. Tamer","volume":79,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":617,"pagesEnd":621,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/16358","abstract":"
Fruits and vegetables are the essentials of a healthy
\r\ndiet, mainly because of their antioxidant properties contributing to
\r\ndisease blockage especially for some certain types of cancer. Being a
\r\nfavourite fruit, citrus are produced for economic and commercial
\r\npurposes worldwide. Particularly, lemon fruit (Citrus limon L.), has
\r\nan important place in export products of Turkey. Lemon has a great
\r\nimportance on human nutrition with regard to being a source of
\r\nnutrients, flavonoids, vitamin C and minerals. It is used for food
\r\nflavouring and pickling and also processed for lemonade. By
\r\nprocessing citrus into fruit juices, consumption may increase and also
\r\nbecome easier. Like many fruits and vegetables lemons are cheap and
\r\nabundant during harvesting period, while they are quite expensive in
\r\nother seasons. Lemon juice and concentrate production allows
\r\nconsumers to get benefits from lemon fruit in any time of the year.
\r\nLemonade is getting in to the focus of consumers’ attention
\r\npreferring non-carbonated drinks. The demand of healthy, convenient
\r\nfunctional foods affects consumer trends through innovative
\r\nproducts. For this reason, lemonade could be enriched with different
\r\nnatural herb extracts such as ginger (Zingiber officinale), linden (Tilia
\r\ncordata), and mint (Mentha piperita).<\/p>\r\n","references":"
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