Determination and Comparison of Physico-chemical Properties of Home-made Juices in Lesotho and Commercial Juice Available in the Local Markets
Mosotho J. George, Limpho V. Moiloa
Chemical Science International Journal · pp. 247–252 · Published 16 Dec 2014
10.9734/ACSJ/2015/14943Abstract
The study was carried out to investigate the comparative nutritional value and physicochemical properties of home-made apple juice and mixed fruit juice (apple, banana and pear) with commercial 100% apple juice. The principal component analysis model revealed the complete difference between these juices with major source of difference being moisture, ash and ascorbic acid contents. Ascorbic acid was found to be lower in home-made juices (1.6±0.01, 1.78±0.79g/100ml) as compared to the commercial juice (3.41±0.76g/100ml), ash content ranged between 1.94±0.06, 0.19±0.02 and 1.97±0.76%, for home-made apple juice, mixed fruit juice and commercial juice respectively. Moisture content was comparatively higher in commercial juice (87.8±0.03%) than in home-made apple juice and mixed fruit juice (84.3±0.2 and 84.4±0.07). The nutritional value of home-made apple juice did not differ significantly (p=0.5) from that of commercial juice.
References (10)
- 1 Official Methods of Analysis of the Association of Official Analytical Chemists [DOI]
- 2 Official methods of analysis of the Association of Official Analytical Chemists. 13th ed.
- 3 Dietary fibre components and pectin chemical features of peels during ripening in banana and plantain varieties [DOI]
- 4 Principles and Practices of Small- And Medium-Scale Fruit Juice Processing
- 5 Physico-chemical characterization of cashew apple juice (Anacardium occidentale, L.) from Yamoussoukro (Côte d'Ivoire).
- 6 Nutritional Composition, Sensory Evaluation and Quality Assessment of Different Brands of Commercial Tetra Pack Apple Juices Available in Local Market of Peshawar Pakistan
- 7 Determination of citric acid in fruit juices using HPLC
- 8 Physicochemical and Rheological Behavior of African Star Apple Chrysophyllum Albidium) Juice as Affected by Concentration and Temperature Variation [DOI]
- 9 QUALITY EVALUATION OF SOME COMMERCIALLY MANUFACTURED FRUIT BEVERAGES
- 10 The Food and Agricultural Organisation FAO
Cited by 3
Mosotho George, Ts'ukulu Motsamai · African Journal of Science, Technology, Innovation and Development · 2016
Najmeh Ghahari, Yousef Ramezan, Hossein Mirsaeedghazi · LWT · 2024
Siringoringo Maruli Tua, Sitohang Apul, Sihombing Dewi Restuana · IOP Conference Series: Earth and Environmental Science · 2018
Related research
- Physicochemical and Microbiological Qualities of Water and Soil Samples from Groundnut Oil Producing Industry — shares topic coverage
- Effect of Hybrid Photovoltaic Solar Drying Method on the Physicochemical Properties of Fresh and Dried Tomato Slices — shares topic coverage
- Bee Honey Color Variation throughout the Year — shares topic coverage
- Effect of Added Black Cumin Seed (Nigella sativa L) Oil on Oxidative Stability of Flaxseed Oil — shares topic coverage
- Formulation and Utilization of Isabgol Dietetic Cookies for Boosting the Digestive Process — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
3
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.