Perhaps you can do this galactokinase based assay from SciGine? (watch out the method is a little bit messy). 

Also, if your sugar has a reducing sugar or vicinal diols you can look into attaching a fluorophore to the reducing end or perhaps using periodate oxidation + a aldehyde-reactive dye. 

http://scigine.com/method.php?ID=6683

Spectrophotometric assay using coupled enzyme systems are good for accurate quantification of different sugars. But you should know what you are looking for since you need to tune the assay for the sugars to mesure. What kind of fruit juice? Suitable methods are for fructose, glucose sucrose sorbitol and Others

You could use the anthrone-sulphuric acid assay. I attached you one paper about this assay. Only you need to optimize the conditions.

You can measure the total carbohydrate content using the phenol-sulfuric acid method of DuBois et al (attached), and the reducing sugar content using the Somgyi-Nelson copper reducing method or the bicinchoninic acid method. Most of the carbohydrate will probably be sucrose, glucose, or fructose. If you can do thin-layer chromatography, that will tell you which sugars are present.

Is attached, the methodology.

The lab manual at the following link will be of use to you.

https://drive.google.com/a/kau.in/file/d/0B2svbjeHvGG9ZzlmWUJGc2w0S0E/view

I am trying to find a method to quantify/measure fructose in food like rices, beans, vegetables, legumes, fruits (lemon specifically), cereals, grains and other manufactured goods (breads, pasta in general, etc.). Is there anyone who can point out a path, where I can look for information to create a method for this type of analysis? Thanks in advance.

you can use a Spectrophotometer for your work

You can use simple titration using fehling solution (A & B). Simply reaction of reducing sugar with fehling solution , methylene blue as an indicator.

thanks dear, I have the method for total sugar actually I use this for determining total sugar by spectrophoto meter.....