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

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

Abstract/ Executive Summary:

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 items of the modern civilized nation certainly due to their great food values. Jams, Jellies and Juices also have good food values as they 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. The 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 the 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

Location: In Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Jam, Jelly, Juice

Objectives:

In this chapter we determine the protein by biochemical methods.

Methodology:

2.1. Analytical Techniques In the present investigation, Micro Kjeldahl Method 15 was used to carry out the protein analysis. A pH meter is utilized to control the pH level 16 . 2.2. Reagents and Chemicals All chemicals and reagent used were chemicals and reagents grades. All working solutions were also prepared in redistilled water. 2.3. Estimation of Protein 2.3.1. Procedure a) Digestion phase 1) About 0.5 g of sample was taken on a paper sheet. 2. The paper with the sample was carefully inserted into the previously cleaned and dried Kjeldahl flask. About 2g of catalyst mixture and 10 mL of conc. H₂SO₄ were added into the flask. 3) Then the sample was digested for 2-3 hrs by heating at 350⁰C-400⁰C in the digestion chamber until the color changes from black to light bottle green. 4) It was then cooled under running tap water. 5) 50 mL distilled water was added carefully and slowly. b) Distillation phase 1) 50 mL boric acid was taken in a 250 mL conical flask and about 5 drops of mixed indicator solution were added. 2) After cooling the Kjeldahl flask, a pinch of pumice stone was taken in the flask to prevent bumping. Then about 33 mL 40% sodium hydroxide was added slowly. 3) Kjeldahl flask was adjusted into the distillation unit. 4) Receiving tube was dipped under 4% boric acid solution previously taken in a conical flask and distilled for about five hrs. 5. After complete distillation, ammonia absorbed boric acid was taken and titrated against standard 0.1N HCI until the color of the indicator pointed at an acidic condition (from blue to brown color). 2.3.2. Calculation The percentage of protein present in the sample was calculated.

Source of Information: Science Journal of Analytical Chemistry 2015; 3(4): 43-46 ISSN: 2376-8045 (Print); ISSN: 2376-8053 (Online) Published online July 19, 2015 (http://www.sciencepublishinggroup.com/j/sjac)

Article Link (Online Journal): doi: 10.11648/j.sjac.20150304.12

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Fruits of Bangladesh are valuable sources of fiber, some of the essential minerals and vitamins. Around fifty different kinds of fruits are available in Bangladesh. In view of the experimental results of the analysis of different fruit product jams, jellies and juices, it could be concluded that the investigated jams, jellies and juices showed remarkable observations with few exceptions. The information gained from these measurements will provide a baseline level of nutrition for jams, jellies and juices. The data obtained from this study will help to make a food list according to the presence of estimated protein value. This information will also help consumers, manufactures and professionals to realize about the possible sources of protein in the health care system.

Knowledge Management: Journal