PJB-2023-154
Nutritional Quality Comparison & Assesment of Fresh Natural Mango Juices and Processed Mango Juices
Gulzar Ahmad
Abstract
Background: Mango juice is a widely appreciated beverage globally, primarily due to its delectable taste, nutritional richness, and remarkable health advantages, which can be obtained from either fresh, natural sources or commercial sources. Methodlogy: The present research involved examining the similarities and differences in the composition of mango juices sourced from natural and commercial sources in Pakistan. Results: Fresh natural mango juices showed higher levels of manganese (0.555mg/L and 0.382mg/L), chromium (1.627mg/L and 0.512mg/L), iron (1.653mg/L and 1.087mg/L), zinc (0.565mg/L and 0.52mg/L), copper (0.664mg/L and 0.261mg/L), and vitamin C (1.883mg/100ml and 0.762mg/100ml), but lower levels of nickel (0.027mg/L and 0.045mg/L) and calcium (2.261mg/L and 2.982mg/L), compared to commercial mango juices. In addition, the pH of fresh mango juice was 3.56, while the commercial mango juice was 3.012. Similarly, fresh mango juices contained higher levels of carbohydrate (8.02% and 2.74%), Brix (8.38% and 8.22%), moisture (97.02% and 91.65%), ash content (0.0573% and 0.029%), fat (0.0797% and 0.0645%), protein (0.0868% and 0.0629%), and fiber content (0.0853% and 0%), compared to commercial mango juices. Conclusion: After a comprehensive analysis, it can be concluded that fresh mango juice is a superior option when compared to the commercial alternative.
To Cite this article:
Download
