American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2019, 7(4), 113-119
DOI: 10.12691/ajfn-7-4-1
Open AccessArticle

Nutritional and Microbiological Evaluation on Jams and Jellies Available in Bangladesh

B. Mumtaz1, M. J. I. Mozakkin2, M. Motalab1, S. Jahan1, T. Ferdous2 and B. K. Saha1,

1Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh

2Department of Applied Chemistry and Chemical Engineering, University of Dhaka, Dhaka, Bangladesh

Pub. Date: November 10, 2019

Cite this paper:
B. Mumtaz, M. J. I. Mozakkin, M. Motalab, S. Jahan, T. Ferdous and B. K. Saha. Nutritional and Microbiological Evaluation on Jams and Jellies Available in Bangladesh. American Journal of Food and Nutrition. 2019; 7(4):113-119. doi: 10.12691/ajfn-7-4-1


The study was performed to evaluate the nutritional composition, heavy metal contents and microbiological quality of ten different types of jams and jellies available in local market of Bangladesh. Physicochemical properties, vitamin, minerals, preservatives and heavy metals concentration and microbiological quality were determined for all the samples. The results of this study suggest that the selected jams and jellies are good source of nutrient, antioxidant like vitamin C, energy and total soluble solid. Heavy metals as well as microbiological quality were analyzed to assess the safety in terms of physical and chemical hazards associated with jams and jellies. No heavy metal contamination was found in the samples. The selected samples were free from the risk of microorganisms. Jams and jellies also contain considerable amount of minerals which is good for health. The results of this study were compared with existing results and recommendations which will be helpful for consumers to consider the nutritional quality and safety of jams and jellies.

nutritional composition preservative jam jelly

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