Estimation of Protein in Jams, Jellies and Juices Available in Bangladesh
Science Journal of Analytical Chemistry
Volume 3, Issue 4, July 2015, Pages: 43-46
Received: Jun. 24, 2015; Accepted: Jul. 7, 2015; Published: Jul. 20, 2015
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Authors
Lokonuzzaman Ahmmed, Inorganic Research Laboratory, Department of Chemistry, University of Rajshahi, Rajshahi, Bangladesh
M. 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
Md. Sher Ali, Inorganic Research Laboratory, Department of Chemistry, University of Rajshahi, Rajshahi, Bangladesh
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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.
Keywords
Protein, Biochemical Methods, Jams, Jellies and Juices
To cite this article
Lokonuzzaman Ahmmed, M. Nazrul Islam, M. Saidul Islam, Md. Sher Ali, Estimation of Protein in Jams, Jellies and Juices Available in Bangladesh, Science Journal of Analytical Chemistry. Vol. 3, No. 4, 2015, pp. 43-46. doi: 10.11648/j.sjac.20150304.12
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