valu of frozen and fresh vegetables is comparable differnet practically proved by vijay pachlasiya under the co guidence of asif kanth

1. “COMPARATIVE STUDY OF NUTRITIONAL VALUE OF FROZEN &FRESH
FRUITS & VEGETABLES ”
PRESENTED BY
VIJAY PACHLASIYA
FOR THE PARTIAL FULFILMENT OF MASTER OF
BIOCHEMISTRY
SUBMITTED TO
DEPARTMENT OF BIOCHEMISTRY
AND GENETICS
Under The Guidance Of
Dr. Suman Gupta
Dept. Of Biochemistery And Genetics
Under The Co Guidance Of
Dr. U.S Sharma
Senior Scientist
Edited by :- asifkanth89@gmail.com

2. INTRODUCTION
Most frozen fruits and vegetables are picked
when they are ripe (at their peak nutritional state)
and frozen soon thereafter via a quick-freeze
processing technique. Although a small amount of
nutrients are lost during this process, once they are
frozen, the food's nutrients are "locked in".
Therefore, nutrient losses are very minimal during
shipping, on the grocer's shelf, and while frozen in
your home.

3. Present Study is based on the quantity of
mineral, vitamin, and fiber content of various
fruits and vegetables show that in most cases
the frozen produce retains the same amount of
nutrients (if not more) as compared to their
fresh counterparts.
OBJECTIVE

4. First of all we have collected the sample (
Mashroom, Apple and Pea) from Reliance fresh
fruit and vegetable market (DB CITY)
After that the samples have been kepted under
deep freezer for 15 -30 Days.
Then the deepfreezed samples thawed and
crushed for the analytical measurment of
nurtitional values of such samples.
MATERIAL AND
METHODS

5. THERE DIFFERENT METHODS ARE USED TO DETERMINE
THE NUTRITIONAL VALUE OF FRUITS AND VEGETEBLES FEW OF
THEM ARE:-
CARBOHYDRATE DETERMINATION:-
Qualitative Determination of carbohydrate:-BENEDICT
TEST
Quantitative Determination of Carbohydrate:-Lane and
Eynon method
PROTEIN DETERMINATION:-
Quantitative Determination of protein:-Kjeldahl Method
METHODS

6. The iron in foods is determined by converting the
iron to ferric form using oxidizing agents like potassium
persulphate or hydrogen peroxide and treating thereafter
with potassium thiocyanate to form the red ferric
thiocyanate which is measured calorimetrically at 480 nm.
Calcium Determination:-
Calcium is precipitated as calcium oxalate. The
precipitated is dissolved in hot dilute H2SO4 and titrated
with standard potassium permanganate.
IRON DETERMINATION

7. ASH DETERMINATION:-
The ash contents a measure of the total amount of
minerals present within a food.
Fig-Muffle Furnace

8. FAT DETERMINATION
SOXH-LET METHOD
Fig- Soxh-let apparatus

9. RESULTS
S.No. Parameter
Fresh value
of Apple
Frozen value
of Apple
Fresh value
of pea
Frozen value
of Pea
Fresh value
of
Mushroom
Frozen value
of
Mushroom
1 Carbohydrate 13.81gm 12.8 14.45gm 9.87g m 4.1gm 8.31g m
2 Protein 0.616gm 0.59 5.42gm 3.75gm 2.5gm 2.2gm
3 Fat 0.690gm 0.6798gm 0.4gm 0.27gm 0.1gm 4.41gm
4 Ash 0.503gm 0.4738 mg 0.87mg 0.49mg 1.14mg 1.06mg
5 Iron 0.421mg 0.3914mg 1.53mg 1.47mg 0.6mg 0.52mg
6 Calcium 11.10mg 10.3mg 25mg 24mg 18mg 2.2mg

10. Lastly we conclude that, the nutritional value of
fresh fruits of apple, green pea and mushroom is little
bit higher than frozen. As in case of apple there is
major declining in carbohydrate from 13.81 to 12.8 gm
and there is no significant difference between fresh and
frozen fruits. But in case of vegetables the nutritive
value of fresh vegetables decreases slow and steady
during the period of cold storage. Because during the
storage and cooking can lead to overall losses of up to
half of the original nutrient content prior to
consumption.
CONCLUSION

11. THANKS
Edited by :- asifkanth89@gmail.com

12. ASIF KANTH