Determination of Crude Fiber Content and Total Sugars in Correlation with the Production Process and Storage Time
DOI:
https://doi.org/10.31033/ijrasb.9.3.1Keywords:
crude fiber, total sugars, compote, marmaladeAbstract
In this original scientific paper, the content of crude fiber and total sugars in three different fruit products (cherry compote, rosehip marmalade and plum jam) in correlation with the production process and storage time was examined. All tests were conducted in the Laboratory of Food Technology, Faculty of Technology, University of Tuzla. The test results showed that in all fruit products a higher content of non-reducing sugars than reducing and sucrose was recorded. Also, the highest content of crude fiber was obtained in the S5 sample for rosehip marmalade and was 1.11%, while the lowest was recorded in the S1 sample for cherry compote and was 0.011%.
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