# Emmer-Based Beverage Fortified with Fruit Juices
## 3 Results
### Physicochemical Characteristics and Antioxidant Activity
\begin{tabular}{c c c c c c} \hline \hline
**Analyses** & **Days** & **CEB** & **GEB** & **AEB** & **BEB** \\ \hline \multirow{6}{*}{pH} & Initial & 6.64 \(\pm\) 0.01 \({}^{\circ}\)D & 5.61 \(\pm\) 0.08 \({}^{\circ}\)C & 4.69 \(\pm\) 0.06 \({}^{\circ}\)B & 3.99 \(\pm\) 0.08 \({}^{\circ}\)A \\  & After 2 h fermentation & 5.79 \(\pm\) 0.06 \({}^{\circ}\)B & 4.15 \(\pm\) 0.07 \({}^{\circ}\)B & 4.42 \(\pm\) 0.03 \({}^{\circ}\)C & 3.80 \(\pm\) 0.03 \({}^{\circ}\)A \\  & 1 & 5.71 \(\pm\) 0.01 \({}^{\circ}\)C & 3.98 \(\pm\) 0.08 \({}^{\circ}\)B & 4.09 \(\pm\) 0.02 \({}^{\circ}\)B & 3.72 \(\pm\) 0.05 \({}^{\circ}\)A \\  & 7 & 5.69 \(\pm\) 0.06 \({}^{\circ}\)B & 3.66 \(\pm\) 0.06 \({}^{\circ}\)AB & 3.82 \(\pm\) 0.02 \({}^{\circ}\)B & 3.52 \(\pm\) 0.06 \({}^{\circ}\)B \\  & 14 & 5.66 \(\pm\) 0.04 \({}^{\circ}\)B & 3.56 \(\pm\) 0.01 \({}^{\circ}\)B & 3.57 \(\pm\) 0.04 \({}^{\circ}\)B & 3.36 \(\pm\) 0.03 \({}^{\circ}\)B \\  & 21 & 5.35 \(\pm\) 0.05 \({}^{\circ}\)A & 3.32 \(\pm\) 0.02 \({}^{\circ}\)A & 3.51 \(\pm\) 0.04 \({}^{\circ}\)B & 3.29 \(\pm\) 0.01 \({}^{\circ}\)A \\  & 28 & 5.44 \(\pm\) 0.06 \({}^{\circ}\)A & 3.37 \(\pm\) 0.03 \({}^{\circ}\)B & 3.56 \(\pm\) 0.01 \({}^{\circ}\)B & 3.35 \(\pm\) 0.04 \({}^{\circ}\)B \\ \hline \multirow{6}{*}{Acidity (\% \(w/w\) lactic acid)} & Initial & 0.03 \(\pm\) 0.00 \({}^{\circ}\)A & 0.08 \(\pm\) 0.02 \({}^{\circ}\)AB & 0.16 \(\pm\) 0.01 \({}^{\circ}\)B & 0.30 \(\pm\) 0.03 \({}^{\circ}\)C \\  & 1 & 0.04 \(\pm\) 0.00 \({}^{\circ}\)A & 0.28 \(\pm\) 0.00 \({}^{\circ}\)B & 0.32 \(\pm\) 0.02 \({}^{\circ}\)B & 0.53 \(\pm\) 0.03 \({}^{\circ}\)B \\ \cline{1-1}  & 7 & 0.04 \(\pm\) 0.00 \({}^{\circ}\)A & 0.39 \(\pm\) 0.01 \({}^{\circ}\)B & 0.38 \(\pm\) 0.07 \({}^{\circ}\)B & 0.58 \(\pm\) 0.08 \({}^{\circ}\)B \\ \cline{1-1}  & 14 & 0.04 \(\pm\) 0.00 \({}^{\circ}\)A & 0.50 \(\pm\) 0.01 \({}^{\circ}\)B & 0.49 \(\pm\) 0.01 \({}^{\circ}\)B & 0.74 \(\pm\) 0.01 \({}^{\circ}\)Cd \\  & 21 & 0.07 \(\pm\) 0.00 \({}^{\circ}\)B & 0.56 \(\pm\) 0.02 \({}^{\circ}\)B & 0.54 \(\pm\) 0.00 \({}^{\circ}\)B & 0.82 \(\pm\) 0.00 \({}^{\circ}\)Cd \\  & 28 & 0.07 \(\pm\) 0.00 \({}^{\circ}\)B & 0.56 \(\pm\) 0.00 \({}^{\circ}\)B & 0.58 \(\pm\) 0.02 \({}^{\circ}\)B & 0.83 \(\pm\) 0.04 \({}^{\circ}\)Cd \\ \hline \multirow{6}{*}{Reducing sugars (\% \(w/w\) glucose)} & Initial & 0.21 \(\pm\) 0.04 \({}^{\circ}\)A & 4.62 \(\pm\) 0.18 \({}^{\circ}\)C & 2.27 \(\pm\) 0.04 \({}^{\circ}\)B & 2.12 \(\pm\) 0.16 \({}^{\circ}\)B \\  & 1 & 0.09 \(\pm\) 0.01 \({}^{\circ}\)B & 3.99 \(\pm\) 0.09 \({}^{\circ}\)B & 1.54 \(\pm\) 0.08 \({}^{\circ}\)B & 1.53 \(\pm\) 0.04 \({}^{\circ}\)B \\ \cline{1-1}  & 7 & 0.02 \(\pm\) 0.00 \({}^{\circ}\)A & 3.90 \(\pm\) 0.07 \({}^{\circ}\)B & 1.38 \(\pm\) 0.04 \({}^{\circ}\)B & 1.43 \(\pm\) 0.06 \({}^{\circ}\)B \\ \cline{1-1}  & 14 & 0.03 \(\pm\) 0.01 \({}^{\circ}\)A & 3.84 \(\pm\) 0.03 \({}^{\circ}\)B & 1.30 \(\pm\) 0.01 \({}^{\circ}\)B & 1.38 \(\pm\) 0.01 \({}^{\circ}\)B \\ \cline{1-1}  & 21 & 0.02 \(\pm\) 0.00 \({}^{\circ}\)A & 3.58 \(\pm\) 0.22 \({}^{\circ}\)B & 1.27 \(\pm\) 0.00 \({}^{\circ}\)B & 1.26 \(\pm\) 0.06 \({}^{\circ}\)B \\ \cline{1-1}  & 28 & 0.02 \(\pm\) 0.01 \({}^{\circ}\)A & 2.76 \(\pm\) 0.03 \({}^{\circ}\)C & 1.15 \(\pm\) 0.07 \({}^{\circ}\)B & 1.21 \(\pm\) 0.03 \({}^{\circ}\)B \\ \hline \hline \end{tabular}   
* \({}^{\circ}\)Means within a column at the same analysis with different lowercase superscripts differ significantly (\(p<0.05\)); A\({}^{\circ}\)C Means within a row with different uppercase superscripts differ significantly (\(p<0.05\)); Values are mean \(\pm\) SD of three independent experiments; (CEB: Control Emmer Beverage; GEB: Emmer Beverage with Grape juice; BEB: Emmer Beverage with Blueberry juice; AEB: Emmer Beverage with Arnnia juice). The residual sugar, as another important parameter of the fermentation process, was also monitored. The initial sugar content of the emmer beverages was significantly affected by the added juices.