The amino acid composition of two sets of commercial orange juice was determined, and the mean value and range of values for each amino acid were tabulated. Single-strength juices from concentrates showed lower content of amino acids than straight-processed juices. Statistical comparison by ANOVA revealed statistical significance (p less than or equal to 0.001) for aspartic, arginine, asparagine, glutamine, serine, threonine, and isoleucine, between straight-processed orange juices, and those single-strength juices from concentrates. The combination of glutamine, asparagine, and alanine allowed a 100% correct classification. [References: 12]
展开▼
