In jam and jelly products are made up by many type of fruits, nutrient content also very, so what are common nutrients available ?
The list of parameters available for quality analysis in jam and jelly ?
The standards for good jam and jelly ?
So I requested to can anyone clear my doubts. Thank You.
Maybe the 2009 Codex Alimentarius CXS_296e.pdf on jams, jellies and marmalades may be of help. You can type the name of the document CXS_296e.pdf in Google, and download it
if you have to estimate the real fruit content (depending on the fruit cultivar) you can measure malic and isocitric acid, formol number, sorbitol, phosphate, potassium and use the AIJN Code of Practice or the RSK medium values
Most important parameter for jam and jellies are TSS (check degree Brix) and gel setting by gelometer or by any other means even spoon test can be carried out. If you need sophistication, you can check viscosity or rheology of jam/jellies.
Thanks a lot, all of your comments are valuable and informative to me
you can go to fssai website.
https://www.google.co.in/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0ahUKEwickuz_0MPQAhXBL48KHSOGCkQQFggcMAA&url=http%3A%2F%2Ffssai.gov.in%2FPortals%2F0%2FPdf%2F15Manuals%2FFRUITS%2520AND%2520VEGETABLES.pdf&usg=AFQjCNHk09YblAPBNcR1-v5PxMXJtLVSPg
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