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An Overview of Quality Status of Selected Commercial Brands of Juices and Jams Based on Public Perception and Laboratory Analysis

Dr. M. Burhan Uddin
Professor
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202,

Abstract/ Executive Summary:

The study was done to evaluate the quality status of selected commercial brands of juices and jams based on laboratory analysis and public perception. The entire research work was carried out in two phases to evaluate the quality of juices and jams, available in local market. In phase I, a comprehensive baseline survey was done to know the public perception and this revealed that, according to the notion of most respondents, commercial juice and jam products available in market were adulterated by harmful food colors, low grade fruits and harmful preservatives and these were harmful for health. Besides, some outcome from this survey, such as, avoiding low quality products and adopting BSTI standard, enforcing law and imposing punishment and social motivation of food consumers to prevent adulteration. In phase II, chemical analysis and sensory evaluation of selected samples were done. The collected samples were four different brands of mango juices, two different brands of mango jam, two different brands of pineapple jam and apple jam from one brand. Different parameters of collected samples like moisture content, ash content, total soluble solid content, pH, acidity as citric acid, total plate count, yeast and mold count, preservative (Sulphur dioxide and Sodium benzoate) content and heavy metal (As, Pb, Cu, Zn and Sn) content were analyzed. Heavy metal content in every sample was below the detection level. Microbial load was in safe level according to gulf standard. However, preservative content in few samples was quite higher than acceptable limit. Other parameters of collected samples were in acceptable limits. Sensory evaluation showed that all commercial jam and juice samples were more or less equally acceptable and all products obtained satisfactory total score from sensory evaluation.

Keywords: Adulteration, Juice, Jam, Mango, Pineapple, Apple

Location: Mymensingh

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Jam, Juice

Objectives:

1) To assess the quality of juices and jams by studying their physicochemical parameters, heavy metal and preservative content, microbial load and by performing sensory evaluation.

2) To know respondents opinion about the quality of processed juices and jams

Methodology:

Before starting laboratory analysis a comprehensive baseline survey was conducted randomly and purposively covering the people of different arenas of society such as academician, scientists, doctors, researchers, traders and consumers. Thousand (1000) questionnaires were distributed among the respondents and complete questionnaires were received from them. Quantitative and Qualitative data were converted into scoring wherever necessary. For laboratory analysis, mango juice of four different processors, mango jam of two different processors, pineapple jam of two different processors and apple jam of one processor were collected from local market in Mymensingh city. Four samples from each brand were collected for analysis and coded to avoid biasness in sampling. Samples were coded like A, B, C, D for Mango Juice; Mango Jam-1 and Mango Jam-2 for mango jam; Pineapple Jam-1 and Pineapple Jam-2 for pineapple jam; Apple Jam-1 for apple jam. These samples were analyzed in the laboratories of Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh; Bangladesh Standards and Testing Institution, Dhaka and Bangladesh Council of Scientific and Industrial Research, Dhaka. Moisture content and ash content of the samples were determined by adopting AOAC (2005) method. TSS of the samples was determined by using refractometer (Model no. 8987 PujiKuki Ltd. Tokyo, Japan). Total Soluble Solids of the samples was read directly from the refractometer. The pH of the samples was measured by using PERKINFLMER Metrion-V pH meter at an ambient temperature. Acidity as citric acid was determined by following the methods of Rangana (2005). AOAC (986.15), AOAC (972.25), AOAC (973.34), AOAC (971.20), AOAC (985.16) method was used for the determination of arsenic, lead, copper, zinc and tin respectively. BDS1581:2011 (App-C) method was used for the determination of sulphur dioxide in juice and BDS520:2001 (App-A) was used for the determination of Sodium benzoate in jam samples. The standard plate count was done according to the method described in “Recommended Method for Microbiological Examination of Food” (American Public Health Association, 1967). Aerobic plate count (APC) was performed by pour plate method using plate count agar (PCA) and Potato Dextrose Agar (PDA) was used to count the yeast and mould colony. Finally, commercial juice samples were evaluated by a panel of fifteen judges for sensory characteristics like color, taste, flavor, texture and overall acceptability at room temperature as described by the Larmond (1977). Scoring was done according to 9-Point-Hedonic Scale. 9= Like extremely, 8= Like very much, 7= Like moderately, 6= Like slightly, 5= Neither like nor dislike, 4= Dislike slightly, 3= Dislike moderately, 2= Dislike very much, 1= Dislike extremely. The preference difference and quality of juice were evaluated from the total value of the score. For jam samples, organoleptic parameters on the physical tests (Sensory evaluation) measured by using an instruction card for giving score established by BSTI (2012). The parameters were as follows: 1. Color and texture; 2. Taste and flavor; and 3. Absence of defects.

Source of Information: J. Bangladesh Agril. Univ. 12(1): 183–188, 2014 ISSN 1810-3030

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The baseline survey of this study denotes most that juice and jam products available in market are adulterated. But upon analysis in respective laboratories of BAU, BSTI and BCSIR it was revealed that there is no harmful chemical compound and heavy metals in commercial brands of juice and jam. Microbial level in all samples was in safe level according to BSTI reference value. According to the results obtained from analysis, these products should be recommended as safe for consumption. As the 188 is in darkness to judge the innate quality and due to lack in consumer’s awareness about the quality of juice and jam, it can be said, in most cases, public perception towards commercially processed fruit product is erroneous to some extent. But it was found that commercially processed juice and jam sample contain scant amount of pulp and excess amount of preservatives. The name of the preservatives used in processed products and their specific quantity should be declared on the label. The government authorized agency such as Bangladesh Council of Scientific and Industrial Research and Bangladesh Standard and Testing Institute should take control and regular monitoring to check physicochemical and microbial quality of processed food. In addition, enforcing law and imposing punishment, social motivation of food processor, adopting BSTI standards, social motivation of food consumers and strengthening supervision by legal authority to control adulteration and improve the quality of fruit products.

Knowledge Management: Journal