The present study was aimed to carry out quality assessment of different commercial apple juices available in the market of Peshawar city. Physiochemical characteristics like moisture, total soluble solids (Brix°), pH, acidity (%), Vit-C (%), total dissolved solids (ppt), reducing sugars (%), non-reducing sugars (%) and SO2 residue concentration (g/Kg) and microbial analysis of six juice samples were carried out. % moisture contents of sample VI was found higher (88.25±1.88) and lowe of sample III having % moisture content (82.67±1.71). Of all the samples, sample III has highest TSS (13.1±0.82), in contrast lowest TSS was found for sample VI (1.17±0.15). pH was found in the range of 3.39±0.05 to 3.08±0.01. Higher pH was observed for sample VI and lower for sample II. Total acidity (%) was observed maximum for sample I (0.83±0.05) and was found minimum for sample VI (0.11±0.03). Sample III has maximum Vit-C concentration (%) of 26.01±0.05 and sample VI has minimum Vit-C content (%) i.e. 14.00±0.10. Total dissolve solids (TDS) of the commercial apple juice samples (I-VI) were recorded in the range of 0.84 to 0.23. Highest TDS was found for sample I and lowest for sample II. Maximum % reducing and non-reducing sugars were observed for sample I i.e. (21.45±0.93) and (2.1±0.74) respectively, while in sample V and VI no content of (0.00) of % reducing and non-reducing sugars were found. Of all the selected juice samples, only samples I and III showed SO2 residues concentration within WHO standard (
The present study was aimed to carry out quality assessment of different commercial apple juices available in the market of Peshawar city. Physiochemical characteristics like moisture, total soluble solids (Brix°), pH, acidity (%), Vit-C (%), total dissolved solids (ppt), reducing sugars (%), non-reducing sugars (%) and SO2 residue concentration (g/Kg) and microbial analysis of six juice samples were carried out. % moisture contents of sample VI was found higher (88.25±1.88) and lowe of sample III having % moisture content (82.67±1.71). Of all the samples, sample III has highest TSS (13.1±0.82), in contrast lowest TSS was found for sample VI (1.17±0.15). pH was found in the range of 3.39±0.05 to 3.08±0.01. Higher pH was observed for sample VI and lower for sample II. Total acidity (%) was observed maximum for sample I (0.83±0.05) and was found minimum for sample VI (0.11±0.03). Sample III has maximum Vit-C concentration (%) of 26.01±0.05 and sample VI has minimum Vit-C content (%) i.e. 14.00±0.10. Total dissolve solids (TDS) of the commercial apple juice samples (I-VI) were recorded in the range of 0.84 to 0.23. Highest TDS was found for sample I and lowest for sample II. Maximum % reducing and non-reducing sugars were observed for sample I i.e. (21.45±0.93) and (2.1±0.74) respectively, while in sample V and VI no content of (0.00) of % reducing and non-reducing sugars were found. Of all the selected juice samples, only samples I and III showed SO2 residues concentration within WHO standard (