Study of Nutritional and Organoleptic Quality of Formulated Juices from Jujube (Ziziphus lotus L.) and Dates (Phoenix dactylifera L.) Fruits

Table 3

Biochemical (macronutrients and micronutrients) and physicochemical (PC) characterization of formulated juices of jujube and date fruits.

Analysis/formulas	F1	F2	F3	F4	F5	F6	F7	F8
Total sugars (g/l)	131	93	128	101	129	103	130	98
Reducing sugars (g/l)	98.76	69.75	99	75.75	94.83	77.25	95.65	73.5
Protein content (g/l)	3.12	2.42	3.23	2.04	2.97	2.24	3.35	2.42
Lipid (g/l)	1.20	0.46	0.97	0.57	1.10	0.37	1.05	0.42
Phenolic compounds (mg/l)	565	805	537	678	488	666	540	639
Vitamin C (mg/l)	9.36	8.66	10	8.9	9.8	8.56	10.4	8.5
Carotenoids (mg/l)	0.03	0.02	0.02	0.01	0.02	0.02	0.02	0.02
Flavonoids (mg/l)	2.70	7.60	4.00	5.90	5.90	5.10	4.60	6.70
Condensed tannins (mg/l)	0.93	2.37	1.39	1.921	1.75	1.903	1.97	2.22
Hydrolysable tannins (mg/l)	215	392	241	355	221	342	209	349
Viscosity (mm 10−3/s)	0.15	1.09	0.27	1.17	0.22	1.21	0.35	0.78
pH	5.43	4.94	4.98	5.03	5.13	5.35	5.23	5.15