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

Lokonuzzaman Ahmmed; Md. Nazrul Islam; M. Saidul Islam

doi:doi:10.11648/j.sjac.20150305.12

| Peer-Reviewed

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

Lokonuzzaman Ahmmed, Md. Nazrul Islam, M. Saidul Islam

Published in Science Journal of Analytical Chemistry (Volume 3, Issue 5)

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

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

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

Plain Text BibTeX RIS

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

Copy | Download

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

Copy | Download

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

Copy | Download

@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}
}

Copy | Download

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 -

Copy | Download

Author Information

Lokonuzzaman Ahmmed

Inorganic Research Laboratory, Department of Chemistry, University of Rajshahi, Rajshahi, Bangladesh
Md. Nazrul Islam

Inorganic Research Laboratory, Department of Chemistry, University of Rajshahi, Rajshahi, Bangladesh
M. Saidul Islam

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

Download PDF

Sections

Plain Text BibTeX RIS

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

Copy | Download

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

Copy | Download

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

Copy | Download

@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}
}

Copy | Download