Proximate Analysis and Physico-Chemical Analysis of Pink Guava Juice Fortified with Vitamin E

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.

Keywords

• pink guava juice
• vitamin e fortification
• vitamin fortified fruit juice
• pink guava
• fruit juice