JAM, JELLY AND MARMALADE Jai Singh Deptt. Of Food Technology CBL Govt. Polytechnic, Bhiwani INTRODUCTION India is the second largest producer of fruit and vegetables in the world. Total area under fruit and vegetable cultivation is
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Presentation Transcript
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JAM, JELLY AND MARMALADE Jai Singh
Deptt. Of Food Technology
CBL Govt. Polytechnic, Bhiwani<br>
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INTRODUCTION India is the second largest producer of fruit and vegetables in the world. Total area under fruit and vegetable cultivation is estimated at 12 million hectares, which is 7% of total cropped area in the country. The commercial processing of fruit & vegetables is approximately 2.0%. India exported processed fruits and vegetables worth Rs. 5240 million in 1997-98.
During 2015-16, India exported fruits and vegetables worth Rs. 8,391.41 crores which comprised of fruits worth Rs. 3,524.50 crores and vegetables worth Rs. 4,866.91 crores. As per the latest estimates, by (CIPHET), Ludhiana, the wastage of fresh horticultural produce is upto 18 per cent due to poor postharvest management practices. Hardly 2 per cent of perishable horticultural produce is processed to value added products. 2<br>
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. JAM Jam is a product made by boiling fruit pulp with sufficient sugar to a reasonably thick consistency, firm enough to hold the fruit tissues in position . Apple, pear, sapota (chiku),apricot, loquat, peach, papaya, karonda, carrot, plum, straw- berry, raspberry, mango, tomato, grapes and muskmelon are used for preparation of jams.
It can be prepared from one kind of fruit or from two or more kinds .
Jam contains 0.5-0.6 per cent acid and sugar should not be more than 40 percent and TSS 68%.
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IN THE HOME IT CAN BE PREPARED BY USING THE RECIPES AS: 4<br>
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TECHNOLOGICAL FLOW SHEET FOR PROCESSING OF JAM Ripe firm fruits
Washing Peeling Pulping
Addition of sugar 5<br>
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Boiling Addition of citric
acid
Judging of end point by further cooking up to 105 degree Celsius or 68% TSS or by sheet test
Filling hot into bottles
Cooling Waxing Capping Storage 6<br>
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PROBLEMS IN JAM PRODUCTION : Crystallization
Sticky or gummy jam
Premature setting
Surface graining and shrinkage
Microbial spoilage 7<br>
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JELLY A jelly is a semi-solid product prepared by boiling a clear, strained solution of pectin containing fruit extract, free from pulp, after the addition of sugar and acid. A perfect jelly should be transparent, well-set, but not too stiff, and should have the original flavour of the fruit. It should be of attractive colour and keep its shape when removed from the mould.
It should be firm enough to retain a sharp edge but tender enough to
quiver when pressed.
It should not be gummy, sticky or syrupy or have crystallized sugar. The product should be free from dullness, with little or no syneresis (weeping), and neither tough nor rubbery and should have TSS 65% , 0.5 - 0.75% acid and 45% of fruit juice. 8<br>
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IN THE HOME IT CAN BE PREPARED BY USING FOLLOWING RECIPES: 9<br>
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IMPORTANT CONSIDERATIONS IN JELLY MAKING A. Pectin
Alcohol test
Jelmeter test
Acid
Sugar
Judging of end point
Sheet or flake test
Drop test
Temperature test Drop test Alcohol test Sheet test Temperature test 10<br>
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TECHNOLOGICAL FLOW SHEET FOR PROCESSING OF JELLY Fruit (firm not over ripe)
Washing
Cutting into thin slices
Boiling with water ( for about 20-30 min )
Addition of citric acid during boiling ( 2gm per kg of fruit )
Straining of extract
Pectin test ( for addition of sugar
) 11<br>
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Addition of sugar
Boiling Judging of end point
Removal of scum or foam ( 1 teaspoonful edible oil is added for 45 kg sugar )
Colour and remaining citric acid added )
Filling hot into bottles
Waxing Capping Storage at ambient temperature 12<br>
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PROBLEMS IN JELLY MAKING 1. Formation of crystals : 2. Failure to set : 3. Cloudy or foggy jellies : Addition of too much sugar
Lack of acid or pectin
Cooking below the end-point
Cooking beyond the end-point
Prolonged cooking
Use of non-clarified juice or extract
Use of immature fruits
Over-cooking
Over-cooling
Non-removal of scum
Faulty pouring
Premature gelation Syneresis or weeping of jelly : (i) Excess of acid
Insufficient pectin
Premature gelation
Fermentation 13<br>
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MARMALADE This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material.
Marmalades are classified into :
Jelly marmalade
Jam marmalade
The method of preparation for jam marmalade is practically the same as that for jelly marmalade. In this case the pectin extract of fruit is not clarified and the whole pulp is used. Sugar is added according to the weight of fruit, generally in the proportion of 1:1. The pulp-sugar mixture is cooked till the TSS content reaches 65 per cent.
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PROBLEMS IN MARMALADE MAKING Browning during storage is very common which can be prevented by addition of 0.09 g of KMS per kg of marmalade and not using tin containers. KMS dissolved in a small quantity of water is added to the marmalade while it is cooling. KMS also eliminates the possibility of spoilage due to moulds. 15<br>
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Ripe fruits
Washing
Peeling outer yellow portion ( flavedo )
Cutting yellow portion into fine shreds ( 1.9-2.5 cm long and .08 - .12 cm thick )
Boiling Straining the extract
Testing for pectin content ( alcohol test ) Addition of sugar TECHNOLOGICAL FLOW SHEET FOR PROCESSING OF MARMALADE 16<br>
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Cooking to 103 to 105 degree Celsius Addition of
prepared shreds
Boling till jellying point
Testing for end point
Cooling ( 82-88 degree Celsius)
flavouring Filling in sterilized
bottles
