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Estimation of Protein in Jams, Jellies and Juices Available in Bangladesh

Received: 24 June 2015     Accepted: 7 July 2015     Published: 20 July 2015
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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.

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), 2015. Published by Science Publishing Group

Keywords

Protein, Biochemical Methods, Jams, Jellies and Juices

References
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[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.
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  • 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

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    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

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    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

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  • @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}
    }
    

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  • 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  - 

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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

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

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