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Jam Making

Jam Making

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Published by pinkmawar

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Published by: pinkmawar on Aug 27, 2010
Copyright:Attribution Non-commercial

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02/24/2015

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OBJECTIVE
 
To study the effect of ingredients added to jam
 
To compare the effect of additional of citric acid between jams.
INTRODUCTION
Jam, jelly and marmalade are in a group of food product produced from fruits and themaking of them are straightforward and does not require lots of equipment or time. Althoughthey are same in that aspect, but all of them has their own specific characteristic to differentiatethemselves from each others. Jam is always made from whole or cut fruits, cooked to a pulp withsugar, producing a thick, fruity, spread. Jelly is made using only the juice of the fruit and sugar.It should be clear and sparkling when finished. Marmalade is similar to jam but made only from bitter Seville oranges from Spain or Portugal. However for the Food preservation practical classwe were given a chance to experience the making of pineapple jam.There are four main ingredients needed in the right amount to produce a successful fruit jam. They are fruit extract, sugar, sufficient pectin and acid. The combination of them willensure the good gel formation, which act as the most important quality characteristic of a good jam. The pineapple itself contains some amount of sugar, pectin and acids. However for ripe or  just ripe fruit content is not the same. Since it is not sufficient sugar, pectin and acids, we had toadd it during the processing. During this study, investigation of the effect of addition of ingredients balancing on the quality characteristics of the pineapple jam can be done.
MATERIALS
 
Peel, cut and blended ripe pineapple to produce a fine and homogenous puree.
METHOD
 
 
efer to laboratory manual provided.
 
F
ORMULATION
F
OR JAMS MAKING
Table 1: the composition of ingredients in each formulation
RESULTWater activity
Table 2 : The result of water activity analysis
A1 A2 A3 A41 2 1 2 1 2 1 2Water activity 0.714 0.722 0.738 0.732 0.738 0.736 0.744 0.745Temperature (
o
C) 24.8 25.5 25.8 25.5 24.8 24.7 25.0 24.8average 0.718 at 25.15
o
C 0.735 at 25.65
o
C 0.737 at 24.75
o
C 0.745 at 24.90
o
C


 

 
Spread ability measurement
Table 3: The result of texture analysis
Sample A1 A2 A3 A41 2 1 2 1 2 1 2Gradient D
1
(mm/g) 34.259 48.538 -9.45 -7.262 38.729 41.605 7.837 5.945Gradient D
3
(mm/g) 31.171 43.746 5.895 -7.261 35.124 37.090 7.486 5.945Gradient (mm/g)
0.103
 0.160 The jam is too softmake the crystalanalyzer touch the bottom of the bottle0.120 0.151 0.012 0.000Average (mm/g) 0.132 0.136 0.006
 








 
A B C DFruit ripeness Unripe Unripe
ipe
ipeFruit puree 550g 550g 550g 550gSugar 550g 550g 550g 550gPectin 7g 7g 7g 7gWater 200g 200g 200g 200gCitric acid(50w/v%) 22.55ml - -
 
 
Fo
rmulati
o
n A1Sample 1:
 
 



 = 2.181 mm/s
Sample 2:
 
 



 = 30.761 mm/s
Average gradient =
0.132
mm/s
Fo
rmulati
o
n ACSample 1:
 
 



 =
0.120
mm/s
Sample 2:
 
 



 =
0.151
mm/s
Average gradient =
0.136
mm/s
Fo
rmulati
o
n ADSample 1:
 
 



 =
0.012
mm/s
Sample 2:
 
 



 = 0.000mm/s
Average gradient =
0.006
mm/s

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Sandun Illangasinghe added this note
Acetic acid for Jam ????? It is a big question to me.
Vashil Audit liked this

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