Evaluation of Physico-Chemical and Nutritional Properties and Microbial Analysis of Some Local Jam and Jelly in Bangladesh

Authors

  • Md Jayed Imrul Mozakkin Department of Applied Chemistry and Chemical Engineering, University of Dhaka, Dhaka1000, Bangladesh
  • Barun Kanti Saha Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Dr. Qudrat-i-Khuda Road, Dhaka 1205, Bangladesh
  • Taslima Ferdous Department of Applied Chemistry and Chemical Engineering, University of Dhaka, Dhaka1000, Bangladesh
  • Shah Md Masum Department of Applied Chemistry and Chemical Engineering, University of Dhaka, Dhaka1000, Bangladesh
  • M Abdul Quaiyyum Department of Applied Chemistry and Chemical Engineering, University of Dhaka, Dhaka1000, Bangladesh

DOI:

https://doi.org/10.3329/dujase.v7i1.62882

Keywords:

Jam, Jelly, Bangladesh, Physico-chemical analysis

Abstract

In this study, the nutritional and physico-chemical characteristics of ten popular jam and jelly available in local markets of Bangladesh were evaluated. It was found that the moisture contents of the samples were from 21.07-17.83%. The pH range was 2.5-3.4 indicating the acidic nature of jam and jelly samples. The total solid contents of the samples were from 63 to 68% which were very close to BSTI standard value. The total sugar was between 46.10% to 61.0% and the reducing sugar was between 28.27% to 50.3%. It was found that samples contained very less amount of protein, fat and minerals but the carbohydrate content was very high. No heavy metal or microorganism contamination was found but preservatives in some of the samples were found a little higher than standard value.

DUJASE Vol. 7(1) 16-21, 2022 (January)

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Published

2023-02-01

How to Cite

Mozakkin, M. J. I., Saha, B. K. ., Ferdous, T., Md Masum, S., & Quaiyyum, M. A. . (2023). Evaluation of Physico-Chemical and Nutritional Properties and Microbial Analysis of Some Local Jam and Jelly in Bangladesh. Dhaka University Journal of Applied Science and Engineering, 7(1), 16–21. https://doi.org/10.3329/dujase.v7i1.62882

Issue

Vol. 7 No. 1 (2022)

Section

Articles

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Copyright (c) 2022 Dhaka University Journal of Applied Science and Engineering

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