1 This work is under Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. ISSN: 2349-8889 Volume-9, Issue-3 (May 2022) https://doi.org/10.31033/ijrasb.9.3.1 International Journal for Research in Applied Sciences and Biotechnology www.ijrasb.com Determination of Crude Fiber Content and Total Sugars in Correlation with the Production Process and Storage Time Ramzija Cvrk 1 , Halid Junuzović 2 , Arnela Smajić-Bećić 3 , Amela Kusur 4 , Tijana Brčina 5 1 Assoc. Prof. Dr., Department of Food Technology, Faculty of Technology, University of Tuzla, BOSNIA AND HERZEGOVINA 2 Sen. Asst., Department of Analytical Chemistry, Faculty of Technology, University of Tuzla, BOSNIA AND HERZEGOVINA 3 PhD Student, Department of Food Technology, Faculty of Technology, University of Tuzla, BOSNIA AND HERZEGOVINA 4 Asst., Department of Food Technology, Faculty of Technology, University of Tuzla, BOSNIA AND HERZEGOVINA 5 Assoc. Prof. Dr., Department of Food Technology, Faculty of Technology, University of Tuzla, BOSNIA AND HERZEGOVINA 2 Corresponding Author: halid.j@hotmail.com ABSTRACT 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%. Keywords- crude fiber, total sugars, compote, marmalade, jam. I. INTRODUCTION Fruits, as well as fruit products, play a very important role in human nutrition. However, a large number of different types of fruit are not available to consumers throughout the year, mostly due to the lack of storage capacity and expensive transport in cold stores [1]. Therefore, today a large number of fruit products are produced both industrially and at home. Commercially, the two most important cherry species are: sweet cherry, (Prunus avium, L.) and sour cherry, (Prunus cerasus L.), both tree fruits native to southeastern Europe and western Asia [2]. Sweet cherry (Prunus avium L.) is one of the most popular and appreciated temperate fruit not only for its sensory and nutritional properties, but also for its content in bioactive compounds [3]. Some of the bioactive components present are anthocyanins, quercetin, hydroxycinnamates, potassium, fiber, vitamin C, carotenoids, and melatonin [4]. Thus, sweet cherries derived extracts are crucial in free radical scavenging, cell oxidative injury protection, anti-inflammatory action, anti-tumor proliferation and alleviation of diabetic complications among others [5]. Rosehip, a wild fruit which is used more often recently to produce mark, jams and juices [6]. The consumption of rosehip fruits, flowers, leaves and buds prevents and combats diseases including skin disorders, hepatotoxicity, renal disturbances, diarrhoea, inflammatory disorders, arthritis, diabetes, hyperlipidaemia, obesity and cancer [7]. Rosehips contain more and a greater variety of phytochemicals compared to other fruit species. Also, they contain minerals, high-capacity antioxidants, carotenoids, phenolic compounds, tocopherol, bioflavonoids, tannins, pectins, organic acids, amino acids, ascorbic acid, and fatty acids [8]. Wild plums as a source of food and medicine for thousands of years [9]. The fruits of plum (Prunus domestica L.) have long been consumed as fresh, dried or processed for human consumption [10]. Plums are a raw material rich in biologically-active substances with antioxidant properties, which is correlated with high contents of phenolic compounds, with the predominance of derivatives of caffeic acid, mainly neochlorogenic and chlorogenic acids, together with smaller amounts of anthocyanins, flavanols and flavonols [11]. The postharvest life of plum fruit is relatively short, up to 2 weeks in a cold atmosphere [12]. Therefore, they are processed from plums into products such as prunes, jams, compotes or juices. Various fruit products are consumed throughout the year: juices, compotes, jams, marmalades, sweets, jams, jellies and other products. In our conditions, the fruit season begins with strawberries, cherries, peaches, apricots, and ends with winter varieties of apples and pears [13]. Jams are delicious and nutritious spreads typically made from fruit, sugar and pectin that ensure availability of fruits in off-season [14]. Compote is a product with whole fruits or parts of fruits in sugar syrup, preserved by pasteurization in