Yields and nutrient composition of the solid and liquid portions of selected canned fruits

Abstract

Yields, proximate, vitamin, mineral, and trace mineral composition as well as sugar profiles were determined for the liquid and solid portions of canned peaches, pears, and pineapples which were procured from various commercial processing operations in the United States. In general water-soluble compounds were evenly distributed between the solid and liquid portions. Protein, fat, fiber, folic acid, and carotene were more concentrated in the fruit than in the liquid. Storage resulted in a decrease of folic acid values only. For some unexplainable reason there was an increase of vitamin B 6 and carotene during storage. Storage also reduced the sucrose concentrations in all pineapple samples, but increased fructose and glucose only in pineapple chunks and not in sliced pineapples. The use of light syrup or juice reduced the caloric content of a product considerably compared to the heavy syrup counterpart. From a nutritional standpoint, except for sugar contents, little difference exists between the heavy and light syrup packs, nor was there a difference between the different cuts of the fruits.