文章基本信息

标题：Evaluation of Nutritive Value of Mango Juices Found in Bangladeshi Markets
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作者：MA Islam ; S Morshed ; S Saha 等
期刊名称：Journal of Environmental Science and Natural Resources
印刷版ISSN：2408-8633
出版年度：2015
卷号：8
期号：1
页码：95-98
DOI：10.3329/jesnr.v8i1.24679
语种：English
出版社：Bangladesh Society for Conservation of Environment and Natural Resources
摘要：Health valued juices extracted from various available fruits are familiar to people all over the world. Mango is an important fruit because of its abundance, taste and health value. Mango juice is made from mango extract. So, investigation of mango juice is needed for evaluation its health value by determining different types of nutritive parameter and comparative studies. Our research deals with the investigation of 8 types of mango juices of different local and foreign companies available in the markets of Bangladesh for the determination of pH, moisture content, TSS, sugar content, fat, ascorbic acid, protein, acidity and ash content. All the parameters are determined by the conventional physical and chemical methods including Floch method, Kjeldal method. This study demonstrates that mango juices contain a considerable amount of different types of these nutritive factors. The results of this study were compared to the original mango extract which will be helpful for consumers to consider the nutritional and safety of mango juices. J. Environ. Sci. & Natural Resources, 8(1): 95-98 2015
其他摘要：Health valued juices extracted from various available fruits are familiar to people all over the world. Mango is an important fruit because of its abundance, taste and health value. Mango juice is made from mango extract. So, investigation of mango juice is needed for evaluation its health value by determining different types of nutritive parameter and comparative studies. Our research deals with the investigation of 8 types of mango juices of different local and foreign companies available in the markets of Bangladesh for the determination of pH, moisture content, TSS, sugar content, fat, ascorbic acid, protein, acidity and ash content. All the parameters are determined by the conventional physical and chemical methods including Floch method, Kjeldal method. This study demonstrates that mango juices contain a considerable amount of different types of these nutritive factors. The results of this study were compared to the original mango extract which will be helpful for consumers to consider the nutritional and safety of mango juices. J. Environ. Sci. & Natural Resources, 8(1): 95-98 2015
关键词：Acidity;Chemical methods;Conventional methods;Kjeldahl method;TSS