Ghent University Academic Bibliography


Project: Estimation of the total sugar and fruit content of jams based on chemical analysis.

project duration
01-AUG-98 – 31-DEC-99
The total sugar content of a jam, as well from the fruit as from the added sugar(s), is estimated based on the Brix value and expressed as sucrose/100 g jam. Based on the relative amino acid values (amino acid pattern), they may be established if the single fruit jam is pure, this means that no other (cheaper) not declared fruits are present. If these are not present, the fruit content may be calculated based on the average and minimum values of some relevant parameters as ash, potassium, magnesium, phosphate, L-malid acid, total D-isocitric acid and/or amino acids.