Table 1.

Major biochemical components and parameters of tomato juice (values are the average ± range of triplicate (3) analyses)

Component/parameter	Level
Density	1.018 ± 0.002 g/100 mL
Ash	0.42 ± 0.01 g/100 mL
Free reducing sugarsa	2.67 ± 0.03 g/100 mL
Total Kjeldahl nitrogenb	0.074 ± 0.001 g/100 mL
Fatc	0.10 ± 0.01 g/100 mL
pHd	4.15 ± 0.03

^a Determined by the DNS method^[52], using glucose as the standard

^b Determined using a Tecator Kjeltec 1025 system

^c Determined using a Tecator Soxtec HT2 system

^dDetermined using a Sartorius PB − 10 pH meter