Tasnim F, Anwar Hossain M, Kamal Hossain M, Lopa D, Formuzul Haque K M
Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research Dhanmondi, Dhaka-1205, Bangladesh.
Malays J Nutr. 2010 Dec;16(3):431-8. Epub 2010 Dec 15.
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% respectively) of different companies. In this study, protein contents were comparatively higher in mango juices than in orange juices. The pH of all samples varied from 3.50±0.10 to 4.70±0.05. Vitamin C content was comparatively higher in mango juices. The levels of metals tested namely, arsenic, lead, copper and zinc in the juices were within the limits of Bangladesh Standard and Testing Institute (BSTI) for fruit juices. The microbiological qualities of all the products were within the limits of the Gulf standards (the recommended Microbiological Standards for any fruit juice sold in the Gulf Region). Based on the above results, it is suggested that processed juices be prepared under hygienic conditions.
本研究旨在评估达卡市九家不同制造公司生产的工业加工包装芒果（芒果属印度种）汁和橙汁的营养及微生物质量。不同公司的芒果汁中总糖含量最高（17.62%），还原糖含量最高（9.99%），而橙汁中总糖和还原糖含量最低（分别为10.41%和2.24%）。在本研究中，芒果汁中的蛋白质含量相对高于橙汁。所有样品的pH值在3.50±0.10至4.70±0.05之间。芒果汁中的维生素C含量相对较高。所检测的果汁中的金属，即砷、铅、铜和锌的含量在孟加拉国标准与检测机构（BSTI）规定的果汁限量范围内。所有产品的微生物质量均在海湾标准（海湾地区销售的任何果汁的推荐微生物标准）范围内。基于上述结果，建议在卫生条件下制备加工果汁。
