Proximate Analysis and Physico-Chemical Analysis of Pink Guava Juice Fortified with Vitamin E. Journal of Academia, 9 (2). pp. 21-29. ISSN 2289-6368 (2021)
Abstract
This study is focused on determination of proximate and physicochemical properties of pink guava juice fortified with vitamin E. The experimental work of this research was divided into two phases. In the first phase, proximate analysis (i.e. protein, carbohydrate, fat, fibre, ash and moisture content) was determined followed by physico-chemical properties analysis as second phase (i.e titratable acidity, pH, total soluble solid (TSS), water activity (aw), viscosity determination and colour analysis (i.e. lightness (L*), chroma (C*) and hue angle (Ho)). Results in phase 1 and 2 showed that PGJ contained protein (0.67 ± 0.15%), carbohydrate (4.96 ± 0.59%), fat (0.27 ± 0.05%), total fiber (0.74 ± 0.10%), ash (0.64 ± 0.10%), moisture (92.72 ± 0.91%), acidity (0.41 ± 0.10%), pH (3.65 ± 0.12), TSS (10.56 ± 0.43), aw (0.99 ± 0.02), viscosity (15.33 ± 1.15 mPa.s), L* (31.95 ± 0.02), C* (34.65 ± 0.01) and Ho (25.42 ± 0.02).In conclusion, this study will be useful for preliminary information regarding pink guava juice study and also Vitamin E-Fortification for fruit juice in the future.
| Item Type: | Article |
|---|---|
| Keywords: | Food Technology |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Nutrition By Niche > Food Technology > Food Industry and Trade > Research |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 31 Mar 2023 23:13 |
| Last Modified: | 31 Mar 2023 23:13 |
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