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Original scientific paper

An Approach to Quality Assessment and Detection of Adulterants in Selected Commercial Brands of Jelly in Bangladesh

Kazi Sarower ; Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
Burhan Uddin ; Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
Fahad Jubayer ; Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Fulltext: english, pdf (484 KB) pages 50-58 downloads: 1.359* cite
APA 6th Edition
Sarower, K., Uddin, B. & Jubayer, F. (2015). An Approach to Quality Assessment and Detection of Adulterants in Selected Commercial Brands of Jelly in Bangladesh. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10 (1-2), 50-58. Retrieved from https://hrcak.srce.hr/147822
MLA 8th Edition
Sarower, Kazi, et al. "An Approach to Quality Assessment and Detection of Adulterants in Selected Commercial Brands of Jelly in Bangladesh." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 10, no. 1-2, 2015, pp. 50-58. https://hrcak.srce.hr/147822. Accessed 19 Nov. 2019.
Chicago 17th Edition
Sarower, Kazi, Burhan Uddin and Fahad Jubayer. "An Approach to Quality Assessment and Detection of Adulterants in Selected Commercial Brands of Jelly in Bangladesh." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 10, no. 1-2 (2015): 50-58. https://hrcak.srce.hr/147822
Harvard
Sarower, K., Uddin, B., and Jubayer, F. (2015). 'An Approach to Quality Assessment and Detection of Adulterants in Selected Commercial Brands of Jelly in Bangladesh', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 10(1-2), pp. 50-58. Available at: https://hrcak.srce.hr/147822 (Accessed 19 November 2019)
Vancouver
Sarower K, Uddin B, Jubayer F. An Approach to Quality Assessment and Detection of Adulterants in Selected Commercial Brands of Jelly in Bangladesh. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2015 [cited 2019 November 19];10(1-2):50-58. Available from: https://hrcak.srce.hr/147822
IEEE
K. Sarower, B. Uddin and F. Jubayer, "An Approach to Quality Assessment and Detection of Adulterants in Selected Commercial Brands of Jelly in Bangladesh", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.10, no. 1-2, pp. 50-58, 2015. [Online]. Available: https://hrcak.srce.hr/147822. [Accessed: 19 November 2019]

Abstracts
The study was conducted to determine the adulteration and assessment the quality of jelly commercially available in local market of Mymensingh,
Bangladesh. A comprehensive baseline survey was completed to know consumers attitude towards jelly covering the people of different
sections of society. It was found that most of the consumers did not want to consume this product as they believed that all commercial jellies
were adulterated. Analytical works were done in laboratories of Bangladesh Agricultural University, Bangladesh Standard Testing Institute,
Bangladesh Council of Scientific and Industrial Resesarch, and SGS, Bangladesh. Physico-chemical characteristics of jelly samples were tested
in BAU laboratory. Total soluble solid content, pH, acidity, ash content of commercial brand samples were tested. Jelly samples were also analyzed
in Bangladesh Standard Testing Institute laboratory to determine acidity as citric acid (% m/m), sodium benzoate (mg/Kg), arsenic (mg/
Kg), lead (mg/Kg), copper (mg/Kg), zinc (mg/Kg), and tin (mg/Kg). From the analysis it was also clear that every commercial brand sample contained preservative to extant shelf life of the product. But it is injurious to human health to consume this type of product for long time. Increased dose of preservative was used in jellies to inhibit the growth of microorganisms particularly for yeasts and molds. According to the microbial evaluation, the samples of jelly were safe to consume. A sensory panel test was performed to judge the sensory attributes of the commercial jelly.
All the samples obtained good scores. However, the jelly samples are adulterated with artificial sweetener and preservatives.

Keywords
Adulteration; preservative; jelly; mango; pineapple; Bangladesh

Hrčak ID: 147822

URI
https://hrcak.srce.hr/147822

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