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Table 3 Proximate and nutritional analyses of jellies

From: Extraction of bioactive compounds from Psidium guajava leaves and its utilization in preparation of jellies

Nutrition composition CJ (100 g) GJ (100 g)
pH 3.72 ± 0.04 3.50 ± 0.02
Moisture (%) 44.25 ± 0.33 45.05 ± 0.25
Dry matter (%) 55.02 ± 0.40 54.00 ± 0.25
Ash (%) 0.50 ± 0.10 0.59 ± 0.20
Energy (kcal) 105.6 ± 1.50 120.6 ± 1.20
Carbohydrate (g/100 g) 46.05 ± 0.25 45.78 ± 0.25
Protein (g/100 g) 2.8 ± 0.25 3.0 ± 0.19
Fat (g/100 g) 0.16 ± 0.02 0.20 ± 0.04
Vitamin C (mg/100 g) 6.24 ± 0.13 6.15 ± 0.20
Vitamin B3 (mg/100 g) 2.80 ± 0.35 2.90 ± 0.75
  1. Data is expressed as mean ± SD