comparative study of nutritional value of frozen &fresh fruits & vegetables

“COMPARATIVE STUDY OF NUTRITIONAL VALUE OF FROZEN &FRESH

FRUITS & VEGETABLES ”

PRESENTED BY

VIJAY PACHLASIYA

FOR THE PARTIAL FULFILMENT OF MASTER OF

BIOCHEMISTRY

SUBMITTED TO

DEPARTMENT OF BIOCHEMISTRY

AND GENETICS

Under The Guidance Of

Dr. Suman Gupta

Dept. Of Biochemistery And Genetics

Under The Co Guidance Of

Dr. U.S Sharma

Senior Scientist

Edited by :- asifkanth89@gmail.com

INTRODUCTION

Most frozen fruits and vegetables are picked

when they are ripe (at their peak nutritional state)

and frozen soon thereafter via a quick-freeze

processing technique. Although a small amount of

nutrients are lost during this process, once they are

frozen, the food's nutrients are "locked in".

Therefore, nutrient losses are very minimal during

shipping, on the grocer's shelf, and while frozen in

your home.

Present Study is based on the quantity of

mineral, vitamin, and fiber content of various

fruits and vegetables show that in most cases

the frozen produce retains the same amount of

nutrients (if not more) as compared to their

fresh counterparts.

OBJECTIVE

First of all we have collected the sample (

Mashroom, Apple and Pea) from Reliance fresh

fruit and vegetable market (DB CITY)

After that the samples have been kepted under

deep freezer for 15 -30 Days.

Then the deepfreezed samples thawed and

crushed for the analytical measurment of

nurtitional values of such samples.

MATERIAL AND

METHODS

THERE DIFFERENT METHODS ARE USED TO DETERMINE

THE NUTRITIONAL VALUE OF FRUITS AND VEGETEBLES FEW OF

THEM ARE:-

CARBOHYDRATE DETERMINATION:-

Qualitative Determination of carbohydrate:-BENEDICT

TEST

Quantitative Determination of Carbohydrate:-Lane and

Eynon method

PROTEIN DETERMINATION:-

Quantitative Determination of protein:-Kjeldahl Method

METHODS

The iron in foods is determined by converting the

iron to ferric form using oxidizing agents like potassium

persulphate or hydrogen peroxide and treating thereafter

with potassium thiocyanate to form the red ferric

thiocyanate which is measured calorimetrically at 480 nm.

Calcium Determination:-

Calcium is precipitated as calcium oxalate. The

precipitated is dissolved in hot dilute H2SO4 and titrated

with standard potassium permanganate.

IRON DETERMINATION

ASH DETERMINATION:-

The ash contents a measure of the total amount of

minerals present within a food.

Fig-Muffle Furnace

FAT DETERMINATION

SOXH-LET METHOD

Fig- Soxh-let apparatus

RESULTS

S.No. ParameterFresh value

of Apple

Frozen value

of Apple

Fresh value

of pea

Frozen value

of Pea

Fresh value

of

Mushroom

Frozen value

of

Mushroom

1 Carbohydrate 13.81gm 12.8 14.45gm 9.87g m 4.1gm 8.31g m

2 Protein 0.616gm 0.59 5.42gm 3.75gm 2.5gm 2.2gm

3 Fat 0.690gm 0.6798gm 0.4gm 0.27gm 0.1gm 4.41gm

4 Ash 0.503gm 0.4738 mg 0.87mg 0.49mg 1.14mg 1.06mg

5 Iron 0.421mg 0.3914mg 1.53mg 1.47mg 0.6mg 0.52mg

6 Calcium 11.10mg 10.3mg 25mg 24mg 18mg 2.2mg

Lastly we conclude that, the nutritional value of

fresh fruits of apple, green pea and mushroom is little

bit higher than frozen. As in case of apple there is

major declining in carbohydrate from 13.81 to 12.8 gm

and there is no significant difference between fresh and

frozen fruits. But in case of vegetables the nutritive

value of fresh vegetables decreases slow and steady

during the period of cold storage. Because during the

storage and cooking can lead to overall losses of up to

half of the original nutrient content prior to

consumption.

CONCLUSION

THANKS

Edited by :- asifkanth89@gmail.com

ASIF KANTH