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A Quantitative Estimation of the Amount of Sugar in Fruits Jam Available in Bangladesh

Received: 8 July 2015     Accepted: 16 July 2015     Published: 28 July 2015
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Abstract

This paper deals with the study of sugar in fruits jam of different brands available in the market of Bangladesh. Sugar is a biochemical parameter. The term sugar related to total sugar, reducing sugar and non reducing sugar. Amounts of reducing sugar, non-reducing sugar and total sugar of different fruit's jams available in Bangladesh were determined. The reducing sugar content of different jams ranges from 28.00 % to 60.30 %. The highest amount of reducing sugar (60.30%) was found in Nur mixed Jam and the lowest (28.00%) in Agrokomerc Pineapple Jam. The reducing sugar content of different jams ranges from 28.00 % to 60.30 %. The highest amount of reducing sugar (60.30%) was found in Nur mixed Jam and the lowest (28.00%) in Agrokomerc Pineapple Jam. The total sugar content of different jams ranges from 38.86% to 62.53%. The highest amount of total sugar (62.53%) was found in Nur Apple Jam and the lowest amount of total sugar (38.86%) was found in Agrokomerc Pineapple Jam. Non reducing sugar content of Jams was found in range of 05.33 % to 25.17 %. The highest amount of non reducing sugar (25.17 %) was found in Best Food Orange Marmalade Jam and the lowest (05.33 %) in Nur Apple Jam. The percentage of sugar was determined by using biochemical methods.

Published in Science Journal of Analytical Chemistry (Volume 3, Issue 5)
DOI 10.11648/j.sjac.20150305.12
Page(s) 52-55
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2015. Published by Science Publishing Group

Keywords

Fruit's Jam, Sugar, Reducing Sugar, Non Reducing Sugar, Total Sugar, Biochemical Method

References
[1] Making Jams, Jellies and Fruit Preserves. Barbara H. Ingham
[2] "Nutrient profile for mango from USDA SR-21". Nutritiondata.com. Retrieved 2013-01-31.
[3] "USDA National Nutrient Database for Standard Reference, SR-23, Fruit Reports-09, Mango, raw (page 449), 2010 (PDF). USDA.
[4] Sakhale, B.K., R.U. Chalwad, and V.D. Pawar 2012. Standardization of process for preparation of fit-mango mixed toffee. Int. Food Res. J., 19: 889-891.
[5] James, C. S., Analytical chemistry of food. Seale- Heany Faculty of Agriculture, Food and Land use, Department of Agriculture and Food studies, University of Plymouth, UK, 1 (1995) 96 -97
[6] Heineman, P. G. Milk, W. B. Saunders Company, Philadelphia and London, 1919, p. 195.
[7] Lampert, L. M. Milk and Dairy Products, Their Composition, Food Value, Chemistry, Bacteriology and Processing, Chemical Publishing Co,; Inc., Broklyn, NY, 1947, p. 242.
[8] Eckles, C. H.; Combs, W. B.; Macy, H. Milk and Milk Products, 4th ed.; Tata McGraw-Hill Publishing Company Ltd.: New Delhi, 1973.
[9] Dr. K.C. Chaudhuri. Protein content of breast milk of Indian mothers with malnourished children. Indian journal of pediatrics. 2008.
[10] Usman, Sabiha Rashid, M.K. Saeed, Imran-ul- Haq PAK. J. FOOD SCI., 2011, 21(1-4), 67-71 Evaluation of quality of mango (Mangifera indica L.) squashes available in Lahore market.
[11] World Health Organization/Food and Agriculture Organization of the United Nations (2008) CAC/RCP 66-2008—Code of Hygienic Practice Powdered Formulae for Infants and Young Children, Codex Alimentarius Commission, 1-29
[12] Pearson, D. The Chemical Analysis of Foods. 7th Edition, Churchill Livingstone, Edinburgh London and New York (1976) 143-158.
[13] Pearson, D. The Chemical Analysis of Food. 6th Edition, and A. Churchill, 104 Gloucester Palace, London, (1970). . Kalid, K.S.M.A. Suitability of some mango (Mangofera indica L.) varieties for jam production. M. Sc. Thesis Dept. of Food Science and Technology, Fac. Agr. University of Khartoum, (2009).
Cite This Article
  • APA Style

    Lokonuzzaman Ahmmed, Md. Nazrul Islam, M. Saidul Islam. (2015). A Quantitative Estimation of the Amount of Sugar in Fruits Jam Available in Bangladesh. Science Journal of Analytical Chemistry, 3(5), 52-55. https://doi.org/10.11648/j.sjac.20150305.12

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    ACS Style

    Lokonuzzaman Ahmmed; Md. Nazrul Islam; M. Saidul Islam. A Quantitative Estimation of the Amount of Sugar in Fruits Jam Available in Bangladesh. Sci. J. Anal. Chem. 2015, 3(5), 52-55. doi: 10.11648/j.sjac.20150305.12

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    AMA Style

    Lokonuzzaman Ahmmed, Md. Nazrul Islam, M. Saidul Islam. A Quantitative Estimation of the Amount of Sugar in Fruits Jam Available in Bangladesh. Sci J Anal Chem. 2015;3(5):52-55. doi: 10.11648/j.sjac.20150305.12

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  • @article{10.11648/j.sjac.20150305.12,
      author = {Lokonuzzaman Ahmmed and Md. Nazrul Islam and M. Saidul Islam},
      title = {A Quantitative Estimation of the Amount of Sugar in Fruits Jam Available in Bangladesh},
      journal = {Science Journal of Analytical Chemistry},
      volume = {3},
      number = {5},
      pages = {52-55},
      doi = {10.11648/j.sjac.20150305.12},
      url = {https://doi.org/10.11648/j.sjac.20150305.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20150305.12},
      abstract = {This paper deals with the study of sugar in fruits jam of different brands available in the market of Bangladesh. Sugar is a biochemical parameter. The term sugar related to total sugar, reducing sugar and non reducing sugar. Amounts of reducing sugar, non-reducing sugar and total sugar of different fruit's jams available in Bangladesh were determined. The reducing sugar content of different jams ranges from 28.00 % to 60.30 %. The highest amount of reducing sugar (60.30%) was found in Nur mixed Jam and the lowest (28.00%) in Agrokomerc Pineapple Jam. The reducing sugar content of different jams ranges from 28.00 % to 60.30 %. The highest amount of reducing sugar (60.30%) was found in Nur mixed Jam and the lowest (28.00%) in Agrokomerc Pineapple Jam. The total sugar content of different jams ranges from 38.86% to 62.53%. The highest amount of total sugar (62.53%) was found in Nur Apple Jam and the lowest amount of total sugar (38.86%) was found in Agrokomerc Pineapple Jam. Non reducing sugar content of Jams was found in range of 05.33 % to 25.17 %. The highest amount of non reducing sugar (25.17 %) was found in Best Food Orange Marmalade Jam and the lowest (05.33 %) in Nur Apple Jam. The percentage of sugar was determined by using biochemical methods.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - A Quantitative Estimation of the Amount of Sugar in Fruits Jam Available in Bangladesh
    AU  - Lokonuzzaman Ahmmed
    AU  - Md. Nazrul Islam
    AU  - M. Saidul Islam
    Y1  - 2015/07/28
    PY  - 2015
    N1  - https://doi.org/10.11648/j.sjac.20150305.12
    DO  - 10.11648/j.sjac.20150305.12
    T2  - Science Journal of Analytical Chemistry
    JF  - Science Journal of Analytical Chemistry
    JO  - Science Journal of Analytical Chemistry
    SP  - 52
    EP  - 55
    PB  - Science Publishing Group
    SN  - 2376-8053
    UR  - https://doi.org/10.11648/j.sjac.20150305.12
    AB  - This paper deals with the study of sugar in fruits jam of different brands available in the market of Bangladesh. Sugar is a biochemical parameter. The term sugar related to total sugar, reducing sugar and non reducing sugar. Amounts of reducing sugar, non-reducing sugar and total sugar of different fruit's jams available in Bangladesh were determined. The reducing sugar content of different jams ranges from 28.00 % to 60.30 %. The highest amount of reducing sugar (60.30%) was found in Nur mixed Jam and the lowest (28.00%) in Agrokomerc Pineapple Jam. The reducing sugar content of different jams ranges from 28.00 % to 60.30 %. The highest amount of reducing sugar (60.30%) was found in Nur mixed Jam and the lowest (28.00%) in Agrokomerc Pineapple Jam. The total sugar content of different jams ranges from 38.86% to 62.53%. The highest amount of total sugar (62.53%) was found in Nur Apple Jam and the lowest amount of total sugar (38.86%) was found in Agrokomerc Pineapple Jam. Non reducing sugar content of Jams was found in range of 05.33 % to 25.17 %. The highest amount of non reducing sugar (25.17 %) was found in Best Food Orange Marmalade Jam and the lowest (05.33 %) in Nur Apple Jam. The percentage of sugar was determined by using biochemical methods.
    VL  - 3
    IS  - 5
    ER  - 

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Author Information
  • Inorganic Research Laboratory, Department of Chemistry, University of Rajshahi, Rajshahi, Bangladesh

  • Inorganic Research Laboratory, Department of Chemistry, University of Rajshahi, Rajshahi, Bangladesh

  • Inorganic Research Laboratory, Department of Chemistry, University of Rajshahi, Rajshahi, Bangladesh

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