Determination and Comparison of Physico - chemical Properties of Home - made Juices in Lesotho and Commercial Juice Available in the Local Markets
作者： Mosotho George , Limpho Moiloa
关键词: Fruit juice 、 Water content 、 PEAR 、 Moisture 、 Food science 、 Ascorbic acid 、 Chemistry
摘要: The study was carried out to investigate the comparative nutritional value and physicochemical properties of home - made apple juice mixed fruit (apple, banana pear) with commercial 100% juice. principal component analysis model revealed complete difference between these juices major source being moisture, ash ascorbic acid contents. Ascorbic found be lower in (1.6±0.01, 1.78±0.79 g/100ml ) as compared (3.41±0.76g/100ml), content ranged 1.94±0.06, 0.19±0.02 1.97±0.76%, for juice, respectively. Moisture comparatively higher (87.8±0.03%) than ( 84.3±0.2 84.4±0.07). did not differ significantly (p=0.5) from that
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