Table 3 Physiochemical composition of Haria samples
Parameters | Sample-A | Sample-B |
|---|---|---|
Proximate | ||
Optical density | 0.34 ± 0.04 | 0.31 ± 0.01 |
Total solids (%DM) | 8.2 ± 0.20 | 9.1 ± 0.34 |
Total acidity (% lactic acid) | 0.3 ± 0.01 | 0.46 ± 0.01 |
pH | 4.5 | 4.3 |
Alcohol content (%) | 8.7 ± 0.10 | 5.07 ± 0.25 |
Moisture content (%) | 90.05 ± 0.01 | 90.5 ± 0.06 |
Ash value (% DM) | 0.34 ± 0.05 | 0.42 ± 0.02 |
Carbohydrate (%) | 78.15 ± 0.23 | 80.44 ± 0.56 |
Crude protein (%) | 3.47 ± 0.07 | 4.61 ± 0.06 |
Fat (%) | 0.3 ± 0.02 | 0.45 ± 0.02 |
Energy value (kcal/100Â ml) | 122.08 | 107.73 |
Vitamin | ||
Ascorbic acid (mg/100 ml) | 0.0 | 1.54 ± 0.20 |
Polyphenol (mg/100Â ml) | ||
Phenolics (GAE) | 2.45 ± 0.08 | 8.42 ± 0.08 |
Flavonoids (QE) | 11.27 ± 0.06 | 36.67 ± 0.15 |
Tannins (GAE) | 0.46 ± 0.01 | 1.12 ± 0.02 |
Antioxidant property | ||
RSA (%) | 42.8 ± 0.08 | 68.51 ± 0.05 |