Evaluation of nutritive value of different fruit juices available in local market of Bangladesh

Abstract

The study was conducted to know the nutritive values of different types of branded fruit juices, namely orange juice, guava juice, mixed fruit juice and five types of mango juices collected from the local markets of Chattogram. The moisture content was determined by the conventional physical method. The pH, Total Soluble Solids (TSS) was determined using a pH meter and refractometer, respectively. Fat and protein were determined by the methods of Floch and Kjeldahl method, respectively. Vitamin C, acidity, and sugar content were determined by conventional chemical methods. The fruit juices contain a higher amount of moisture ranging from 83.20% to 89.30% on a fresh weight basis. It was observed that the fruit juices were slightly acidic in nature, having a pH ranged from 3.6 to 4.1. The TSS content of fruit juices ranged from 10.5 to 15.47%. Fat present in the juices is in small amounts (0.025 to 0.091%). The vitamin C content of fruit juices was varied from 20mg to 60mg per 100g of the sample. Protein content of different types of juices was 0.92 mg to 1.14mg per 100g sample. Ash content of juices ranged from 0.050 to 0.093mg per 100g sample. Overall, these fruit juices showed a significant difference in the nutritive value for that we can vary these fruit juices for our purposes.