A Comprehensive Nutritional and Compositional Investigation of Instant Mango and Orange Soft Drink Powders in Dhaka City, Bangladesh

Abida Sultana, Uzzal Saha, Saif Al Shahab and Md. Mazharul Islam
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Abida Sultana: Department of Chemistry, University of Dhaka, Dhaka-1000, Bangladesh
Uzzal Saha: Department of Chemistry, University of Dhaka, Dhaka-1000, Bangladesh
Saif Al Shahab: Department of Chemistry, University of Dhaka, Dhaka-1000, Bangladesh
Md. Mazharul Islam: Department of Chemistry, University of Dhaka, Dhaka-1000, Bangladesh

International Journal of Research and Innovation in Applied Science, 2024, vol. 9, issue 4, 294-304

Abstract: The research focuses on flavored drink powders, particularly mango and orange flavors, popular in Dhaka, Bangladesh. These powders undergo various processes to extend shelf life, taste and attractiveness, including drying and adding preservatives, colorants, sweeteners and other additives directly involved to human health issues. The objective is to conduct a detailed analysis of sensory qualities, nutritional profiles, and market trends of commercial mango and orange drink powders in Dhaka. Various analytical techniques, such as UV-Visible spectrophotometry and phenol sulfuric acid test, were employed to measure soluble dietary fiber, ascorbic acid, sodium benzoate, Yellow 6, and total carbohydrates. The mango-flavored drink powder had moisture content 7.31-18.09%, with lower levels compared to orange (8.33-23.67%). Mango exhibited ash content 0.41-0.78%, while orange had significantly higher levels 0.86%-1.19%. Both flavors fell within the acidic pH range, with mango 3.14-4.95 and orange 3.36-4.72. Mango flavor showed higher levels of ascorbic acid, sodium benzoate, Yellow 6, and total carbohydrates compared to orange. The study provides insights into the significant variations between mango and orange drink powders and valuable information to optimize formulations and meet regulatory standards in the production of flavored drink powders.

Date: 2024
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