Table 1 Major biochemical components and parameters of tomato juice (values are the average ± range of triplicate (3) analyses)

From: Levan from Leuconostoc citreum BD1707: production optimization and changes in molecular weight distribution during cultivation

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
  1. a Determined by the DNS method[52], using glucose as the standard
  2. b Determined using a Tecator Kjeltec 1025 system
  3. c Determined using a Tecator Soxtec HT2 system
  4. dDetermined using a Sartorius PB − 10 pH meter