Assistant Professor of Chemistry, Medical College, Calcutta, The dried pulp of the mango (Mangifera Indica) contains such a large amount of Citric Acid as to make this common fruit not at all an inefficient substitute for lime-juice when the latter cannot readily be obtained as an antiscorbutic. A quantitative analysis of three different samples of mango-pulp, which had been dried by exposure t...

In the present study suitability of different packaging materials for microbiological quality of Japanese quail (Coturnix coturnix) meat (bone in) pickle at room temperature for three months was assessed. Pickle was prepared using common products recipes contains common salt, sodium pyro-phosphate, spice ingredients etc. Pressure cooking with water was applied for 20 minutes (400 ml water/ kg o...

Consumption of imported wines has been on the increase in Nigeria. This has further dwindled the foreign reserve. This necessitated this work to study some wine parameters of wine produced from mixed fruit juice of Mango and Pineapple. Wines are mostly produced from single fruit must. The wine produced from mixed fruit juices of Mango and Pineapple had a good quality. The total dissolved solid ...

Roselle-fruit juice blends were made from roselle extract and mango, papaya, and guava juices at the ratio of 80:20, 60:40, 40:60, and 20:80, % roselle: fruit juice, respectively. The blends were pasteurized at 82.5°C for 20 min and stored in 100 mL plastic bottles at 28 and 4°C for 6 months. The effects of storage time and temperature on physicochemical and bioactive properties were evaluated....

Although whole-fruit consumption is regarded as protective against type 2 diabetes (T2DM), conventionally prepared fruit juice is associated with increased T2DM risk, and current public health advice recommends its restriction. 'Nutrient extractor' style blenders are increasing in popularity worldwide as an alternative means of juicing fruit, but little is known about their effect on postprandi...

Tamarind seeds are not consumed despite their high antioxidative activity. In this study, 0-10% tamarind seed powder (TSP) was incorporated into mango juice and cookies. Total phenolics (Folin-Ciocalteu assay), antioxidant activity (2,2-diphenyl-1 picrylhydrazyl (DPPH) radical scavenging assay), flavonoid (aluminum chloride assay), condensed tannins content (Vanillin-HCl assay), and consumer ac...

OBJECTIVES This study investigated the titratable acidity and erosive potential of acidic agents on the microhardness and surface micromorphology of four restorative materials. METHODS Forty-seven discs of each restorative material; metal-reinforced glass ionomer cement (Ketac-S), resin-modified glass ionomer cement (Fuji II LC), resin composite (Filtek Z250) and amalgam (Valiant-Ph.D.), 12 m...

Codex Alimentarius defines juice as “the fermentable but unfermented juice, intended for direct consumption, obtained by the mechanical process from sound, ripe fruits, preserved exclusively by physical means. The juice must have the characteristic colour, flavour and taste typical of the fruit from which it comes, it may be turbid or clear. The juice may have been concentrated and later recons...

The contamination of pasteurised fruit juice products by thermophilic acidophilic bacteria (TAB) has become a concern for producers. The aim of this study was to identify the bacteria present in South African fruit juices before and after pasteurisation, using polymerase chain reaction (PCR)-based denaturing gradient gel electrophoresis (DGGE). Alicyclobacillus acidote"estris was found to be pr...

This study was performed to evaluate the nutritional and microbiological quality of industrially processed packed fruit juices of mango (Mangifera indica) and orange (Citrus sinensis) from nine different manufacturing companies in Dhaka City. The highest quantity of total sugar (17.62%) and reducing sugar (9.99%) was recorded in mango juices while the lowest in orange juices (10.41% and 2.24% r...