Sucrose Concentration and Vitamin C in Pickled Guavas
The concentration of vitamin C in fresh guava was compared to that of pickled guava with different concentrations of sugar in the pickling solution. The vitamin C level was measured using redox titration with an iodate solution. The results indicate that while there is variability in...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
StudentScientists.org
2020-01-01
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| Series: | International Scholastic Journal of Science |
| Subjects: | |
| Online Access: | http://isjos.org/index.php?paper=Sucrose+Concentration+and+Vitamin+C+in+Pickled+Guavas |
| Summary: | The concentration of vitamin C in fresh guava was compared to that of pickled guava with different concentrations of sugar in the pickling solution. The vitamin C level was measured using redox titration with an iodate solution. The results indicate that while there is variability in vitamin C concentration in fresh guavas, more than 50% of vitamin C degrades over time in pickled guavas without sugar, and pickling guavas with sugar according to the Thai traditional method helps preserve the vitamin C level to a slight degree. |
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| ISSN: | 2408-1884 2408-1884 |