I am doing research in MS university, Tirunelveli. My topic 'quality analysis of commercial fruit products jam, jelly '.
In jam and jelly products, I had estimate the pectin content by chemical method, for paper publication need some analytical part, so my idea, to compare the various commercial brands jam and jelly products based on pectin gel network strength of proved by FTIR spectrum, it’s possible or not?, but i am not any previous experience in FTIR analysis and my doubts are how to analyse the spectrum, in peak values assign?
I hope that will analyse best based on all of your support and kindly request to all viewers for clear my queries.
I think you can analysis the various jam, jelly brands based on their texture like.... spreadability, rupture strength using the texture analyzer
Thanks for your valuable comments. I have many number of samples and for Texture analysis cost of analysis is high. So FTIR method less expensive, so my idea, to compare the various commercial brands jam and jelly products based on pectin gel network strength of proved by FTIR spectrum, it’s possible or not?, my doubts are how to analyse the spectrum, in peak values assign for pectin compounds?
As far as i understand FT-IR it is mainly used to determine the functional groups present in a compound
if you have a jelly/jam... its a mixture and there are chances of overlapping of spectral region (mainly water).
In my experience infra-red is a good predictor of chemical composition (major compounds! i.e. here probably the sugar / acid / fruit content sof the jellies and jams), but VERY poor with texture. I do not recomment it. If there is any link with texture, it will be related to the gelation conditions of pectins (higher gel strength for low pH and / or high sugars).
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