Physicochemical and Microbiological Qualities’ Assessment of Popular Bangladeshi Mango Fruit Juice



Md. Ruhul Amin1, 2, Shafkat Shamim Rahman1, 3, Md. Mahboob Hossain3, 5, *, Naiyyum Choudhury1, 4, 5
1 Biotechnology Program, Department of Mathematics and Natural Sciences, BRAC University, Dhaka-1212, Bangladesh
2 Present Address: Perfetti Van Melle Bangladesh Pvt. Limited, Mouza# 7 NO, Kewa (Beraider Chala), Gilar Chala Rd, Vill# Beraider Chala, P.O.# Gilaberaid, P.S.# Sreepur, Gazipur-1740, Bangladesh
3 Present Address: United Surgical (BD) Ltd, Reliance Industrial Park, Plot# 659-661, Islampur, Kadda, Gazipur-1702, Bangladesh
4 Present Address: Bangladesh Atomic Energy Regulatory Authority (BAERA), E-12/A, Shahid Shahabuddin Shorok, Dhaka-1207, Bangladesh
5 Microbiology Program, Department of Mathematics and Natural Sciences, BRAC University, Dhaka-1212, Bangladesh

Abstract

Introduction:

Mango juice has always been considered as a delicious, nutritious popular drink, but processed juice may not always be safe due to chemical and microbial risks. Determination of physicochemical and microbiological qualities of some packed mango juices of Bangladesh will help consumers to know the present scenario.

Material and Methods:

Six commercially available different juice samples were collected from the market. Carbohydrate profiles were determined using HPLC, crude protein content was calculated using the Kjeldahl method and other parameters were determined by standard AOAC methods. Standard culture techniques were followed to assess the total viable count (TVC), E. coli and other fecal coliforms.

Results:

The highest quantity of monosaccharide (58.88%) was recorded in the AC1ME5 brand, while the lowest in Homemade (5.648%) and MN1GL2 (9.867%). The maximum content of acidity recorded was 0.24% and minimum 0.21%. The TSS content of all samples varied from 19% to 12%. The highest quantity 6.87% and the lowest 3.62% of reducing sugar were recorded. Most of the mango juices were low in protein and very low/negligible in fat content. Total viable count of different types of fruit juices varied from 1×103 - 3×103 CFU/ml. No significant amount of E. coli and fecal coliform was detected.

Conclusion:

It can be concluded that the locally available mango juices contain a safe level of nutritional and microbial elements for human consumption, but not highly satisfactory.

Keywords: Mango juice, Microbial, Nutrition quality.


Abstract Information


Identifiers and Pagination:

Year: 2018
Volume: 12
Publisher Item Identifier: EA-TOMICROJ-2017-2147

Article History:

Received Date: 16/11/2017
Revision Received Date: 19/03/2018
Acceptance Date: 22/03/2018
Electronic publication date: 26/03/2018
Collection year: 2018



* Address correspondence to this author at the Department of Mathematics and Natural Sciences, BRAC University, Md. Mahboob Hossain, 66, Mohakhali, Dhaka-1212, Bangladesh; Tel: +88-02-8824051; E-mail: mmhossain@bracu.ac.bd