Determination of nutritional parameters of commercial and homemade jams

Andrea Kántor, Loránd Alexa, Béla Kovács, Nikolett Czipa

Research output: Contribution to journalArticle

Abstract

In this present study, 26 fruit jams with different botanical origin were examined. 10 samples were commercial and 16 samples were homemade products. Dry matter and water contents, total phenolic contents, flavonoid contents and total acid contents of jams were measured. Important differences were determined in these parameters. Commercial products had higher dry matter contents than the homemade samples. The highest total phenolic content was measured in homemade blackberry jam. One of the homemade plum jams and homemade blackberry jam showed the highest flavonoid contents. Higher than 20% of total acid content was determined in one of the homemade plum jams. According to the LSD test more significant differences were determined among the analysed jam samples in total phenolic content and flavonoid content. In case of total acid concentration there were not determined any significant differences.

Original languageEnglish
Pages (from-to)407-411
Number of pages5
JournalJournal of Microbiology, Biotechnology and Food Sciences
Volume7
Issue number4
DOIs
Publication statusPublished - Feb 1 2018

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Keywords

  • Flavonoid contents
  • Jams
  • TP contents
  • Total acid contents

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Microbiology
  • Molecular Biology

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