FOOD SCIENCE AND PROCESSING 3 (2+1)

Lesson 27 : Processing and Preservation of Fruits - I

Composition of fruits

Nutritive value of different fruits is given in table.

1. Fruits are very poor source of protein and fat. Avocado is the exception containing 28 per cent fat.
2. Fruits are not very good sources of calories. Fruits like bananas give fairly good amount of calories. Ripe fruit contains a higher percentage of sugar than unripe fruit and the sugar is chiefly in the form of sucrose, fructose and glucose.
3. Generally fruits are poor source of iron. Seethaphal is also a good source of iron.
4. Mangoes are the excellent source of carotenes. Alphonso variety was found to be the richest source of β- carotene. Banginapally and peddarasalu are fairly good source of β- carotene. Apart from mango, Indian dates and papaya are good sources of β- carotene. Oranges are fairly good source of β- carotene.
5. Guavas are the best source of vitamin C. Citrus fruits are also rich in vitamin C . Cashew fruits are inexpensive and rich in vitamin C. Although there is variation of vitamin content from fruit to fruit most fruits in the raw state contain some ascorbic acid. Amla is the richest source of vitamin C. If fruits are bruised, peeled, cooked or exposed to air, alkali or copper, large amounts of the vitamin may be oxidized.
6. Apples, pears, cherries, grapes and citrus fruits contain flavonoids which act as antioxidants.

Table: Nutritive value of fruits (per 100g)

Food	Moisture (g)	Energy(kcal)	Protein(g)	Fat(g)	Carbohydrates(g)	Calcium(mg)	Iron(mg)	Carotene(ug)	Ascorbic(mg)
Amla	81.8	58	0.5	0.1	13.7	50	1.2	9	600
Apple	84.6	59	0.2	0.5	13.4	10	0.6	0	1
Banana	70.1	116	1.2	0.3	27.2	17	0.4	78	70
Cashew fruit	86.3	51	0.2	0.1	12.3	10	0.2	23	180
Grapes blue	82.2	58	0.6	0.4	13.0	20	0.5	3	1
Grapes pale green	79.2	71	0.5	0.3	16.5	20	0.5	0	1
Guava	81.7	51	0.9	0.3	11.2	10	0.3	0	212
Jack fruit	76.2	88	1.9	0.1	19.8	20	0.6	175	7
Sweet lime	90.5	43	0.7	0.3	9.3	30	0.7	0	50
Mango ripe	81.0	74	0.6	0.4	16.9	14	1.3	2743	16
Melon musk	95.2	17	0.3	0.2	3.5	32	1.4	169	26
Melon water	95.8	16	0.2	0.2	3.3	11	7.9	0	1
Orange	87.6	48	0.7	0.2	10.9	26	0	1104	30
Papaya	90.8	32	0.6	0.1	7.2	17	0.5	666	57
Pineapple	87.8	46	0.4	0.1	10.8	20	2.4	18	39
Plum	86.9	52	0.7	0.5	11.1	10	0.6	166	5
Pomegranate	78.0	65	1.6	0.1	14.5	10	1.8	0	16
Sapota	73.7	98	0.7	1.1	21.4	28	1.3	97	6
Seethaphal	70.5	104	1.6	0.4	23.5	17	4.3	0	37
Tomato ripe	94.0	20	0.9	0.2	3.6	48	0.6	351	27

Source: Gopalan, C., Rama sastri B.V. and Balasubramanian S.C., 1991.