A research to determine the physical and chemical characteristic and suitability to Turkish Food Codex of some commercial jams available on the market of Çukurova region

ABSTRACTMSc. THESISA RESEARCH TO DETERMINE THE PHYSICAL AND CHEMICALCHARACTERISTIC AND SUITABILITY TO TURKISH FOOD CODEX OFSOME COMMERCIAL JAMS AVAILABLE ON THEMARKET OF ÇUKUROVA REGIONBaşak KAPLANÇUKUROVA UNIVERSITYGRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCESDEPARTMENT OF FOOD ENGINEERINGSupervisor : Prof. Dr. Hasan FenercioğluYear: 2006, Page: 53Jury: Prof. Dr. Hasan FenercioğluProf. Dr. Ali KüdenYrd. Doç. Dr. Asiye AkyıldızThis research was planned to investigate quality and chemical characteristics ofsome mostly consumed varieties of jams such as strawberry, apricot, sour cherry androse jams and to determine the suitability to the Turkish Food Codex and attackattension of producer firms to Turkish Food Codex jam, jelly and sugared chestnutpuree which is issued on 16 feb 2002.Research samples purchased from 10 producers which can be found at localmarkets in Çukurova area(Adana, Tarsus, Mersin).40 different jam samples areavailable for sale.5 of them as extra traditional jam, 2 of them as traditional jamand 3 of them as jams are introduced.The mean value of the investigated parameters for strawberry, rose, apricotand sourcherry jam samples were respectively summarized as follows: soluablesolids % 72, 74, 73, 73; pH 3.28, 3.08, 3.44, 3.30; total acidity (as citric acit) %0.48, 0.26, 0.53, 0.71; dry matter % 78.4, 80.1, 79.2, 78.4; ash % 0.18, 0.03, 0.20,0.21; pectin % 0.25, 0.28, 0.27, 0.14; invert sugar % 42.04, 46.71, 41.24, 42.44;total sugar % 51.62, 54.82, 50.74, 49.42; sucrose % 9.11, 7.71, 9.02, 6.63;hydroxymethylfurfurol 27.2, 48.48, 28.62, 55.33 mg/kg.After application of certain convenient tests on jam samples, it wasinvestigated that artificial coloring matter and protective additives were used in afew samples.Key Words: Jam, jelly, composition, codex, commercial.