A Quantitative Estimation of the Amount of Sugar in Fruits Jam Available in Bangladesh
Science Journal of Analytical Chemistry
Volume 3, Issue 5, September 2015, Pages: 52-55
Received: Jul. 8, 2015;
Accepted: Jul. 16, 2015;
Published: Jul. 28, 2015
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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
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.
Md. Nazrul Islam,
M. Saidul Islam,
A Quantitative Estimation of the Amount of Sugar in Fruits Jam Available in Bangladesh, Science Journal of Analytical Chemistry.
Vol. 3, No. 5,
2015, pp. 52-55.
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