คุณค่าทางโภชนาการของผลมะค้อและผลิตภัณฑ์จากน้ำมะค้อ / สุทธิพงศ์ เชียงทอง = Nutritive value of fruit and the fruit juice products of Schleichera Oleosa Merr. / Sutthipong Chiangtong
Nutritive value of fruit, regular and concentrated fruit juices of Schleichera oleosa Merr. Were evaluated by proximate analysis and vitamin C content measurement respectively. It was found that the fruit was composed mainly of moisture, 89.64 g% and small amount of others nutrients, such as protein 1.49 g% fat 1.57 g%, carbohydrate 6.02 g%, fibre 0.32 g% and ash 0.96 g% Vitamins and minerals were found a little amount except vitamin C, 40,70 mg% Strong citrus taste and orange colour were dominant properties of the fruit which were the most suitable properties for fruit juice preservation. Vitamin C contents of the regular and the concentrated fruit juices were measured periodically through 180 days. It was shown that glass containers were the best package. The concentrated fruit juice in the glass bottle, without sodium benzoate could be preserved at room temperature without deterioration and less vitamin C loss more than 180 days. The regular fruit juice would be well preserved at room temperature if 0.05% sodium benzoate were added. These fruit juices products would be kept longer if they were refrigerated.
