Chemical, Physio-chemical and Microbiological Quality Characteristics of Diabetic Jam

Abstract

The aim of this research was to study the quality of diabetic jam ( Vitrac and Diet ). The chemical and physico-chemical resultsof Vitrac jam was as follows fructose 20.50 %, sucrose 0.00 %, glucose 23.50 %, the titreable acidity 0.75 %, hydrogen ion concentration 3.00 and total soluble solids 39 %. As for the Diet jam the results were as follows fructose 42.40 %, sucrose 0.00 %, glucose 0.00 %, the titreable acidity 0.70 %,hydrogen ion concentration 3.20 and total soluble solids 42 %. These results were compared to British and GSOS pecifications for both of two types of diabetic jam. It was found that the Vitrac jam disagrees with those specifications and the Diet jam agrees with those specifications. However the Diet jam was considered by the Sudanese Ministry of Health . The microbiological results showed that for Vitrac jam was as follows the total viable count of bacteria 2.48log10cfu/g, yeasts and moulds0.00log10cfu/g,E. coli0.00 MPN/gand Total coliform 0.00 MPN/g. As for the Diet jam the results were as follows the total viable count of bacteria 3.22 log10cfu/g, yeasts and moulds2.59log10cfu/g, E. coli0.00 MPN/g and Total coliform 0.00 MPN/g. These results were compared to SSMOS pecification for both of two types of diabetic jam. It was found that the Vitrac and Diet jams agree with these specification.