## 3 Results and Discussion
### Sensory and Physicochemical Analysis of Fruit Juice Formulations
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Parameter** & **Factor** & **Degree of Freedom** & **Sum of Square** & **Mean Square** & **F Value** & _p Value_ \\ \hline \multirow{4}{*}{L*} & The addition of apple & \multirow{2}{*}{1} & \multirow{2}{*}{430.486} & \multirow{2}{*}{430.486} & \multirow{2}{*}{60.90} & \multirow{2}{*}{\textless{}0.0001} \\  & or strawberry juice & & & & & \\ \cline{1-1} \cline{2-6}  & rose juice & 6 & 492.819 & 82.1366 & 11.62 & \textless{}0.0001 \\ \cline{1-1} \cline{2-6}  & Error & 76 & 537.183 & 7.06819 & & \\ \cline{1-1} \cline{2-6}  & Sum & 83 & 1460.49 & & & \\ \hline \multirow{4}{*}{a*} & The addition of apple & \multirow{2}{*}{1} & \multirow{2}{*}{2314.31} & \multirow{2}{*}{2314.31} & \multirow{2}{*}{66.45} & \multirow{2}{*}{\textless{}0.0001} \\  & or strawberry juice & & & & & \\ \cline{1-1} \cline{2-6}  & rose juice & 6 & 1402.41 & 233.734 & 6.71 & \textless{}0.0001 \\ \cline{1-1} \cline{2-6}  & Error & 76 & 2646.85 & 34.8269 & & \\ \cline{1-1} \cline{2-6}  & Sum & 83 & 6363.56 & & & \\ \hline \multirow{4}{*}{b*} & The addition of apple & \multirow{2}{*}{1} & \multirow{2}{*}{1107.3} & \multirow{2}{*}{1107.3} & \multirow{2}{*}{166.36} & \multirow{2}{*}{\textless{}0.0001} \\  & or strawberry juice & & & & & \\ \cline{1-1} \cline{2-6}  & rose juice & 6 & 9943.92 & 1657.32 & 248.99 & \textless{}0.0001 \\ \cline{1-1} \cline{2-6}  & Error & 76 & 505.86 & 6.65606 & & \\ \cline{1-1} \cline{2-6}  & Sum & 83 & 11,557.1 & & & \\ \hline \end{tabular}
\end{table} 
Table 5: Two-way ANOVA analysis of variance for L*, a*, and b* of the tested fruit juices. was 72.46 and with 50% it was 54.69. The increase in the rose component in apple juice caused an increase in the share of red and yellow colours, which was also confirmed by our own research. The mixed juices presented colour characteristics of both juices (rose and strawberry or rose and apple) (L* = 77.46-83.29; a* = 9.79-13.90; and b* = 34.52-54.39 or L* = 79.54-87.38; a* = 1.90-7.20; and b* = 30.18-46.72). In the case of mixed juices, when tested in terms of the L* parameter, single-ingredient juices (strawberry and apple) and those with 50% and 60% of rose juice were characterized by the highest brightness. Juices without the addition of rose juice differed statistically significantly in red colour. The share of rose juice in rose-strawberry juices caused a significant decrease in the a* parameter (\(p<0.05\)). In the case of rose-apple juices, a significant increase in the share of the parameter determining the red colour was observed (\(p<0.05\)). Among the mixed juices tested in terms of the b* parameter, the following juices had the lowest yellow content: without rose (strawberry and apple) and juices with 50%, 60%, 70%, 80%, 90%, and 100% of rose juice. Through the PCA (Figure 2) and the averages tables for the sensory and physicochemical parameters (Tables 2-4), strong positive correlations can be seen between a* and pH and sensory characteristics. Sensory attributes are strongly positively correlated with each other, but we observe negative correlations between these attributes for TSS (total soluble solids) and b*. Juices B (strawberry juice) and AB1 (50% rose and 50% strawberry juices) were characterized by high values for a*, pH, fruity odour (FRUO), and aromatic odour (AROO). Juices A (rose juice), ACS (90% rose and 10% apple juice), and AB5 (90% rose and 10% strawberry juice) had high values of b*, total soluble solids (TSS), and titratable acidity (TA). On the other hand, C (apple juice) and AC1 (50% rose and 50% apple juice) juices had high values of the L* trait, sweet taste (SWET), sour taste (SOUT), and tart taste (TART). Juices prepared as a mixture of rose and strawberry had higher values for a* and pH than juices mixed with apple. Generally, mixed juices with apple juice added had higher sensory evaluation values. Figure 2: Principal component analysis (PCA) for the different samples of mixed fruit juice formulations and sensory attributes and physicochemical properties.