Determination and Comparison of Physico-chemical Properties of Home-made Juices in Lesotho and Commercial Juice Available in the Local Markets
Mosotho J. George *
Department of Chemistry and Chemical Technology, National University of Lesotho, P.O. Roma 180, Lesotho
Limpho V. Moiloa
Department of Chemistry and Chemical Technology, National University of Lesotho, P.O. Roma 180, Lesotho
*Author to whom correspondence should be addressed.
Abstract
The study was carried out to investigate the comparative nutritional value and physicochemical properties of home-made apple juice and mixed fruit juice (apple, banana and pear) with commercial 100% apple juice. The principal component analysis model revealed the complete difference between these juices with major source of difference being moisture, ash and ascorbic acid contents. Ascorbic acid was found to be lower in home-made juices (1.6±0.01, 1.78±0.79g/100ml) as compared to the commercial juice (3.41±0.76g/100ml), ash content ranged between 1.94±0.06, 0.19±0.02 and 1.97±0.76%, for home-made apple juice, mixed fruit juice and commercial juice respectively. Moisture content was comparatively higher in commercial juice (87.8±0.03%) than in home-made apple juice and mixed fruit juice (84.3±0.2 and 84.4±0.07). The nutritional value of home-made apple juice did not differ significantly (p=0.5) from that of commercial juice.
Keywords: Physicochemical properties, nutritional value, home-made juices, principal component analysis