Moisture Content Evaluation of Food Products

Moisture content of food products is essential to be scientifically determined mainly for the following reasons:

Food quality – the extent of moisture is one of the major contributory factors to foods’ desirability and acceptability.
In terms of deterioration, the shelf life is highly dependent on the amount of moisture, hence the necessity of ensuring adequate percentage of moisture in various foods.

Health Benefits of Cranberry Juice

Cranberries are commonly manufactured into juice products and to some extent processed for making cranberry sauce ranges. In addition to their pleasant flavor to many people, they can provide a number of health benefits when ingested in the body.

Cranberries contain considerable amount of vitamins, fibers, minerals and essential nutrients with their effective properties.

Functions of Dietary Fibre

Dietary fiber (generally known as roughage) is basically derived from plants including various vegetables and fruits which are not digestible in human body. It is classified as soluble or insoluble fiber.

Essential Fatty Acids

Most fatty acids can be naturally produced in the normal mechanism of human body; the body is capable of producing monounsaturated fatty acids (using a double bond at the point of omega-9) and saturated fatty acids.

Chemical Evaluation of Saturated Fats and Unsaturated Oils

Fats and oils are in the category of lipids containing coarsely hydrophobic molecules (repellent from the water). They are believed to have some biological characteristics including energy saving and some chemical functions of plasma membrane.