Abstract
PurposeGrape juice concentrate (GJC) composition is affected by different factors including grape type and production conditions. So this study aimed to determine composition and nutrition value of GJC in eight cities in Khorasan province in north east of Iran in order to use the data in nutrition value tables.Design/methodology/approachThe GJC samples (20) were supplied from local supermarkets in nine cities in Khorasan province in Iran. Total and soluble dry matter, total sugar, protein, fat, soluble fiber, ash and pH were determined according to standard methods. Nutritious minerals including calcium, phosphorus, magnesium and iron were detected using atomic absorption spectroscopy method.FindingsThe chemical properties of GJC samples were determined as follows: total dry matter 73.66 percent; protein 1.46 percent, total sugar 68.03 percent; soluble fiber 2.69 percent, ash 0.71 percent and fat 1.08 percent. The average values of pH and brix were, respectively, 4.25 and 65.5°. The mineral content was found as follows: calcium 817 ppm; sodium 0.9 percent; phosphorus 492 ppm; magnesium 1,704 ppm and iron 60 ppm.Originality/valueThe composition and nutritional value of GJC in Iran had not been determined before. The findings on nutritive properties of GJC can be used in nutrition value tables.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
