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  • Fresh Fruit Juice Vs Commercial Fruit Juices

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    Nurul Tajuddin
    15 views9 pages
    Fresh fruit juice contains only organic and fresh fruits with no added sugar, chemicals, or preservatives. It provides health benefits like being an energy booster and containing antioxidants. However, it requires preparation time. Commercial fruit juice uses flavor packs to reflavor the juice and contains added sugar, artificial colors, and chemical preservatives like sulphites, sorbic acid, and benzoic acid which can increase health risks like diabetes and tooth decay. While commercial juice is instant and less time consuming, fresh juice has fewer health risks. Proper selection and quality criteria of raw fruits is important for juicing to produce good quality juice.

    Original Description:

    comparison between fresh fruit juice and commercial fruit juice

    Original Title

    Juice

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    Fresh fruit juice contains only organic and fresh fruits with no added sugar, chemicals, or preservatives. It provides health benefits like being an energy booster and containing antioxidants. However, it requires preparation time. Commercial fruit juice uses flavor packs to reflavor the juice and contains added sugar, artificial colors, and chemical preservatives like sulphites, sorbic acid, and benzoic acid which can increase health risks like diabetes and tooth decay. While commercial juice is instant and less time consuming, fresh juice has fewer health risks. Proper selection and quality criteria of raw fruits is important for juicing to produce good quality juice.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    15 views9 pages

    Fresh Fruit Juice Vs Commercial Fruit Juices

    Uploaded by

    Nurul Tajuddin
    Fresh fruit juice contains only organic and fresh fruits with no added sugar, chemicals, or preservatives. It provides health benefits like being an energy booster and containing antioxidants. However, it requires preparation time. Commercial fruit juice uses flavor packs to reflavor the juice and contains added sugar, artificial colors, and chemical preservatives like sulphites, sorbic acid, and benzoic acid which can increase health risks like diabetes and tooth decay. While commercial juice is instant and less time consuming, fresh juice has fewer health risks. Proper selection and quality criteria of raw fruits is important for juicing to produce good quality juice.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 9

    Fresh Fruit Juice vs

    Commercial Fruit Juices

    Fresh Fruit Juice

    Commercial Fruit Juice

    Ingredients

    - Organic and fresh fruits


    - No sugar added

    - Used flavour pack to reflavour the juice


    - Contained chemical
    preservative
    - Added artificial colour
    - Added sugar

    pH

    pH 3.6 - 6.7

    pH 3.2 5.8

    Health risk

    Energy booster
    Anti-oxidant
    Weight loss

    Diebetes
    Tooth decay

    Convenience

    Need to prepare and time


    consuming

    Instant and less time


    consuming

    The use of chemical preservatives


    in fruit juices and fruit drinks
    Compound

    Descriptions

    Sulphites
    and sulphur
    dioxide

    -Sulphurous acid inhibits yeasts, moulds and


    bacteria.
    -Sulphur dioxide is mainly used to preserve
    the colour of fruits during drying.

    Sorbic acid

    -Used to inhibit the growth of moulds and


    yeasts.
    -The activity of sorbic acid increases as the
    pH decreases.

    Benzoic acid

    -It is in the form of sodium benzoate is a


    widely
    used preservative.
    -It occurs naturally in cranberries,
    cinnamon and cloves and is well suited for
    used in acid
    foods.

    Citric acid

    -Citric acid is the main acid found naturally


    in citrus fruits.

    Sugar content

    Selection of raw materials for fruits


    Select mature, undamaged fruits.
    Any fruits that are mouldy or underripe should be sorted and removed.

    Some quality criteria for


    juicing
    Factor

    Criteria

    Rationale

    Maturity

    Ripeness

    Optimum quality

    Solids

    Adequate level

    Affects yield, flavour

    Acidity

    Appropriate pH level

    Flavour, sugar/acid
    ratio

    Colour

    Fully developed

    Juice appearance

    Defects

    Appropriate level

    A few can be
    tolerated

    Size/shape

    Uniform

    Ease of
    handling/juicing

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