文章基本信息

标题：Nutritional and Microbiological Evaluation on Jams and Jellies Available in Bangladesh
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作者：B. Mumtaz ; M. J. I. Mozakkin ; M. Motalab 等
期刊名称：American Journal of Food and Nutrition
印刷版ISSN：2374-1155
电子版ISSN：2374-1163
出版年度：2019
卷号：7
期号：4
页码：113-119
DOI：10.12691/ajfn-7-4-1
出版社：Science and Education Publishing
摘要：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.
关键词：nutritional composition; preservative; jam; jelly