Determination of grape juice concentrate composition

Abstract

Purpose

Grape 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/approach

The 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.

Findings

The 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/value

The 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.

Citation

Mohamadi Sani, A. (2013), "Determination of grape juice concentrate composition", Nutrition & Food Science, Vol. 43 No. 5, pp. 462-466. https://doi.org/10.1108/NFS-08-2012-0081