Patil Pandurang N.

Nutritional and Physico-Chemical Evaluation of Four Different Packed Mango Juice Samples

Patil Pandurang N., Noora K. Al- Quititi, Siham M. Al- Jabri & Bothaina A. Al- Siyabi · Asian Journal of Applied Chemistry Research · 2020

Aim: To analyze mango fruit juice samples for their nutritional value.  Mango fruit is perishable in nature and cannot be stored for long time. It can be made available during off season, by processing in to juices, jams, squashes, nectars, chutney, pickles, toffees and canned ma...

Open access Research Article 10.9734/ajacr/2020/v7i130172

Physico-Chemical Analysis of Various Samples of Tomato Ketchup

Patil Pandurang N., Fatima H. Al Moqbali, Mizna A. Al Rabaani & Nada A. Al Ghaithi · Asian Journal of Applied Chemistry Research · 2020

Aim of our present study was to analyze physico-chemical properties of tomato ketchup samples available in the local market. Major part of tomato consumption comes under processed products like tomato juice, ketchup and sauce. Recent studies have indicated the potential health be...

Open access Research Article 10.9734/ajacr/2020/v6i430170

Evaluation of Nutritional Fact and Study of Various Physico-chemical Parameters of Black, Green and Red Grapes Samples in the Local Fruit Market

Patil Pandurang N., Amani Ahmaed Al- Aamri, Zahra Abdullah Al- Rubkhi & Aida Salim Al Abri · Asian Journal of Chemical Sciences · 2020

Aims: Aim of our study was to analyze various nutritional fact of three types of grape fruits and compare their facts in terms of consumption. The grape is one of the most edible fruit with high amount of nutritional and medicinal properties. Study Design: Physico-chemical analys...

Open access Research Article 10.9734/ajocs/2020/v8i319041