Abstract:
Among many local fruits, mango is very delicious and nutritious for our health. Many people want to take test of mango around the year. Consumption of mango juice continues to increase in Bangladesh because of its taste, nutrition value and meet the needs of busier lifestyles. Mango juices have always been considered as delicious, nutritious, healthful popular drink, but processed mango juice may not always be safe due to chemical and microbiological hazard. Determination of physico-chemical and microbiological qualities of some packed mango juice of Bangladesh will help consumer to know present scenario or condition.
Six samples were collected from different manufacturing companies which were commercially packed juices available in the markets. In this study, carbohydrate profiles of juices were determined using HPLC, crude protein content of the samples were determined using the Kjeldahl method and other parameters were determined using standard AOAC methods (Horwitz, 2003). Standard culture techniques were followed to assess total viable count (TVC), fecal coliform and Escherichia coli. In this study, the pH of the fruit juices varied from 3.55 to 3.80. The highest quantity of monosaccharide (58.88%) was recorded in ACME mango juices while the lowest in Homemade and Mangolee juices (5.648% and 9.867% respectively). Maximum content of acidity 0.24% (as citric acid) was recorded and minimum was (0.21%). The TSS content of all samples varied from 19% to 12 %. The highest quantity of reducing sugar (6.87%) and the lowest (3.62%) was recorded in different company’s mango juices. Most of the mango juices are low in protein content and very low in fat content which is negligible. Total viable count of different types of fruit juices varied from 1×103 - 3×103cfu/ml. No E. coli and fecal coliform were detected in these juices.This work has shown that the nutritional quality varied from company to company juices. From the data presented in the current study, it can be concluded that the locally available mango juices contain safe levels of nutritional and microbial elements for human consumption, but not in very good position.
