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CHEMICAL COMPOSITION OF JAM FROM TRADITIONAL APPLE CULTIVARS FROM BOSNIA AND HERZEGOVINA
Senahid Mujkanović
; University of Tuzla, Faculty of Technology, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Midhat Jašić
; University of Tuzla, Faculty of Technology, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Martina Andrejaš
; University of Tuzla, Faculty of Technology, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Marizela Šabanović
; University of Tuzla, Faculty of Technology, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Damir Alihodžić
; University of Tuzla, Faculty of Technology, Univerzitetska 8, 75000 Tuzla, Bosnia and Herzegovina
Sažetak
Jam (traditionally called pekmez) is a product produced by concentrating of fresh thick apple juice. In this study, 20 jam samples, from different apple cultivars, were analyzed, including: ‘Samoniklica’, ‘Paradija’, ‘Habikusa’, ‘Zuja’, ‘Srebrenicka’ and mixed cultivars. The aim of this study was to determine physicochemical properties of jam from different apple cultivars and mixed jam. The analyses have shown that the average value of the dry matter was 77.38%, the ash 1.26%, pH value 4.25, electrical conductivity 2.90 mS/cm. The nitrogen content was 685.10 mg/100 g. The relative density was 1.36 g/mL. The potassium content (K) was 430.70 mg/100 g, sodium (Na) 99.31 mg/100 g, calcium (Ca) 43.65 mg/100 g, magnesium (Mg) 30.80 mg/100 g, iron (Fe) 5.61 mg/100 g, zinc (Zn) 1.07 mg/100 g, copper (Cu) 0.41 mg/100 g, manganese (Mn) 0.26 mg/100 g. The total polyphenols were 0.78 g/kg. Hydroxymethylfurfural (HMF) was 162.02 mg/kg. Apple jam is recommended in recovery from many diseases because of its special nutritional value, especially for people who suffer from anaemia sidropenica and similar diseases, and for the athletes as well.
Ključne riječi
jam; apple; chemical composition
Hrčak ID:
221973
URI
Datum izdavanja:
30.6.2019.
Posjeta: 1.953 *