CHEMICAL COMPOSITION AND SOME CHARACTERISTCS OF POMEGRANATE JUICE EXTACTED BY SQUEEZING AND CENTRIFUGATION METHODS | ||
| Mesopotamia Journal of Agriculture | ||
| Article 26, Volume 42, Issue 1, December 2014, Pages 270-279 PDF (0 K) | ||
| DOI: 10.33899/magrj.2014.89359 | ||
| Authors | ||
| Abdullah M. Thannoun; Maeda M. Tayib | ||
| Food Science Department, Collage of Agriculture and Forestry, Mosul University, Iraq | ||
| Abstract | ||
| Pomegranate (Punica granatum L.) juices of three local varieties, namely, sour, sour sweet and sweet according to their taste were extracted using squeezing and centrifugation methods. Juices produced and local commercial pomegranate were investigated and analyzed for revenue percent and their proximate composition, ascorbic acid, sugars concentration, pH value and titrable acidity. Results showed that more juice was obtained by using centrifugation compared with squeezing method for all three kinds of pomegranate. Results also show that the range of moisture, Total Soluble Solid (TSS), protein, fat extract, crude fibers, ash, carbohydrate and energy were 81.3-86.2, 11.2-17.2, 0.6-0.8, 0.55-0.85, 0.1-0.6, 0.40-0.56, 12.02-15.93% and 55.88-74.57kcal/100ml, respectively. While, the range of total, reducing and non reducing sugars, glucose, fructose, ascorbic acid, pH value and titrable acidity were 11.81-16.57, 11.4-16.17, 0.38-0.41, 5.2-8.2, 5.8-7.8 g/100ml, 5.95-7.1 mg/100ml, 2.59-3.71 and 0.51-3.52%, respectively. Generally, it was concluded that there were significant (P<0.05) differences in some characteristic of pomegranate juice between the two methods of extraction for all three pomegranate varieties. | ||
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