This paper deals with the study of protein in Jams, Jellies and Juices of different brands available in the market of Bangladesh. Fruits and fruits products are occupying a larger proportion of daily food item of modern civilized nation certainly due to their great food values. Jams, Jellies and Juices also have good food values as these are made from fruit water and sugar. The present study shows that the investigated result of Protein was found in a range of 0.04%-0.79% in jams. The highest protein content (0.79%) was found in Best food orange marmalade Jam and the lowest (0.04%) was found in Nur Apple Jam. Most of the Jellies contain small amount of protein. Protein was found in a range of 0.02% -0.06% in the present investigated Jellies. Protein is absent in Pran Apple Jelly. Protein content of juices was found in a range of 0.0% to 0.03%. The highest protein content (0.03%) was found in Pran Premium mango Juice and the lowest (0.01%) was found in Acme Premium mango Juice and Starship (Mango) Juice. Protein is absent in other four brands. Most of the people like fruits very much but in some cases a few of them don't like that of unknown cause. In that case Jam, Jelly and Juice are only the alternative source of protein in lieu of fruits. In this paper percentage of protein was determined by using biochemical methods.
| Published in | Science Journal of Analytical Chemistry (Volume 3, Issue 4) |
| DOI | 10.11648/j.sjac.20150304.12 |
| Page(s) | 43-46 |
| 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), 2024. Published by Science Publishing Group |
Protein, Biochemical Methods, Jams, Jellies and Juices
| [1] | SHEMYAKIN, “Primary Structure Determination of Peptides and Proteins by Mass Spectrometry”, Pure appl. Chem., 1968, 17, 313. |
| [2] | HAUROWITZ, The Chemistry and Function of Proteins, Academic Press (1963, 2nd edn) |
| [3] | Fox and Foster, Introduction to Protein Chemistry. |
| [4] | ELMORE, Peptides and Proteins, Cambridge University Press (1968). |
| [5] | BAILEY, Techniques in Protein Chemistry, Elsevier, (1967, 2nd edn.). |
| [6] | Specialist Periodical Reports, The Chemical Society, ‘Amino-acid’ Peptides and Proteins ‘Vol.1 (1969) Vol.2 (1970). |
| [7] | FREEDMAN, “Applications of the Chemical Reactions of Proteins in Studies of their Structure and Function”, Quart. Rev., 1971, 25, 431. |
| [8] | BUDZIKIEWICZ, DJERASSI and WILLIAMS, Structure Elucidation of Natural Products by Mass Spectrometry, Holden-Day. Vol. 2 (194). Ch.26.” α-Amino Acids and Peptides. |
| [9] | Kiin-Kabari DB, Eke-Ejiofor (2013). J. Physico-chemical and sensory properties of cakes and cookies produced from composite flours of wheat and plantain. Wud J Food Technol., 1: 009-013. |
| [10] | Basu S, Shivare US, Singh TV, Beniwal VS (2011). Rheological, textural and spectral characteristics of sorbitol substituted mango jam. J. Food Eng., 105(3): 503–512. |
| [11] | Yuyama LKO, Pantoja L, Maeda RN, Aguiar JP, Silva SB (2008). Development and acceptability of a low calorie cubiu (Solanum sessiliflorum Dunal) jam. Cienc Tecnol Aliment. 28(4): 929-934 |
| [12] | Besbes S, Drira L, Blecker C, Deroanne C, Attia H (2009). Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam. Food Chem. 112: 406-411. Bligh EG. Dyer WJ (1959). A rapid method of total lipid extraction and purification. Can J Biochem., 31: 911-917. |
| [13] | Bolini HMA, Alves LR, Battochio JR, Cardoso JMP, Melo LLMM, Silva VS, Siqueira ACP (2008). Time intensity profile and internal preference mapping of strawberry. |
| [14] | 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. |
| [15] | Crampton, E. E.; Harris, L .E. Applied Animal Nutrition, 2nd Ed.; Freeman and Co.: San Francisco, 1969, p 50-53. |
| [16] | W.Horwitz, Official Methods of Analyses, AOAC International, 2002. |
| [17] | 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. |
APA Style
Lokonuzzaman Ahmmed, M. Nazrul Islam, M. Saidul Islam, Md. Sher Ali. (2015). Estimation of Protein in Jams, Jellies and Juices Available in Bangladesh. Science Journal of Analytical Chemistry, 3(4), 43-46. https://doi.org/10.11648/j.sjac.20150304.12
ACS Style
Lokonuzzaman Ahmmed; M. Nazrul Islam; M. Saidul Islam; Md. Sher Ali. Estimation of Protein in Jams, Jellies and Juices Available in Bangladesh. Sci. J. Anal. Chem. 2015, 3(4), 43-46. doi: 10.11648/j.sjac.20150304.12
AMA Style
Lokonuzzaman Ahmmed, M. Nazrul Islam, M. Saidul Islam, Md. Sher Ali. Estimation of Protein in Jams, Jellies and Juices Available in Bangladesh. Sci J Anal Chem. 2015;3(4):43-46. doi: 10.11648/j.sjac.20150304.12
Share This Article
Twitter
Linked In
Facebook
Copy
Download@article{10.11648/j.sjac.20150304.12,
author = {Lokonuzzaman Ahmmed and M. Nazrul Islam and M. Saidul Islam and Md. Sher Ali},
title = {Estimation of Protein in Jams, Jellies and Juices Available in Bangladesh},
journal = {Science Journal of Analytical Chemistry},
volume = {3},
number = {4},
pages = {43-46},
doi = {10.11648/j.sjac.20150304.12},
url = {https://doi.org/10.11648/j.sjac.20150304.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20150304.12},
abstract = {This paper deals with the study of protein in Jams, Jellies and Juices of different brands available in the market of Bangladesh. Fruits and fruits products are occupying a larger proportion of daily food item of modern civilized nation certainly due to their great food values. Jams, Jellies and Juices also have good food values as these are made from fruit water and sugar. The present study shows that the investigated result of Protein was found in a range of 0.04%-0.79% in jams. The highest protein content (0.79%) was found in Best food orange marmalade Jam and the lowest (0.04%) was found in Nur Apple Jam. Most of the Jellies contain small amount of protein. Protein was found in a range of 0.02% -0.06% in the present investigated Jellies. Protein is absent in Pran Apple Jelly. Protein content of juices was found in a range of 0.0% to 0.03%. The highest protein content (0.03%) was found in Pran Premium mango Juice and the lowest (0.01%) was found in Acme Premium mango Juice and Starship (Mango) Juice. Protein is absent in other four brands. Most of the people like fruits very much but in some cases a few of them don't like that of unknown cause. In that case Jam, Jelly and Juice are only the alternative source of protein in lieu of fruits. In this paper percentage of protein was determined by using biochemical methods.},
year = {2015}
}
TY - JOUR T1 - Estimation of Protein in Jams, Jellies and Juices Available in Bangladesh AU - Lokonuzzaman Ahmmed AU - M. Nazrul Islam AU - M. Saidul Islam AU - Md. Sher Ali Y1 - 2015/07/20 PY - 2015 N1 - https://doi.org/10.11648/j.sjac.20150304.12 DO - 10.11648/j.sjac.20150304.12 T2 - Science Journal of Analytical Chemistry JF - Science Journal of Analytical Chemistry JO - Science Journal of Analytical Chemistry SP - 43 EP - 46 PB - Science Publishing Group SN - 2376-8053 UR - https://doi.org/10.11648/j.sjac.20150304.12 AB - This paper deals with the study of protein in Jams, Jellies and Juices of different brands available in the market of Bangladesh. Fruits and fruits products are occupying a larger proportion of daily food item of modern civilized nation certainly due to their great food values. Jams, Jellies and Juices also have good food values as these are made from fruit water and sugar. The present study shows that the investigated result of Protein was found in a range of 0.04%-0.79% in jams. The highest protein content (0.79%) was found in Best food orange marmalade Jam and the lowest (0.04%) was found in Nur Apple Jam. Most of the Jellies contain small amount of protein. Protein was found in a range of 0.02% -0.06% in the present investigated Jellies. Protein is absent in Pran Apple Jelly. Protein content of juices was found in a range of 0.0% to 0.03%. The highest protein content (0.03%) was found in Pran Premium mango Juice and the lowest (0.01%) was found in Acme Premium mango Juice and Starship (Mango) Juice. Protein is absent in other four brands. Most of the people like fruits very much but in some cases a few of them don't like that of unknown cause. In that case Jam, Jelly and Juice are only the alternative source of protein in lieu of fruits. In this paper percentage of protein was determined by using biochemical methods. VL - 3 IS - 4 ER -
Information
Email: