Experiment 1: Determination of Jelly Grade of Pectin by Making Test Jellies

INTRODUCTION

The exact definition of commercial pectin as used in the food and pharmaceutical
industries has varied over the years as its structure and relationship to other plant
polysaccharides containing galacturonic acid units has become clearer (Colin D. May, 1990).
Pectin is a group of substances which forms gels when dissolved in water under suitable
conditions. It is derived from the protopectin found in the middle lamellae of plant cells.
Protopectin is insoluble, but is converted to soluble pectin as fruit ripens or is heated in an acid
medium. Pectin is a negatively charged colloid in an acid fruit substrate. As sugar is added to
this colloid, the pectin – water equilibrium breaks down, and a fibrous network capable of
supporting liquids is established. The fiber network forms the gel necessary for jams, jellies
and preserves.

OBJECTIVES

1. To understand the roles of pectin.

2. To determine the jelly grade of pectin to produce a good quality jelly product.

MATERIALS

Table 1.1: Weight of Pectin (g) for Different Type of Jelly Grade Used

Jelly grade Weight of pectin (gram)

100 2.5
110 2.275
120 2.085
130 1.925
140 1.785
150 1.665
160 1.560
170 1.470
 180 1.390
190 1.315
200 1.250

250g fine sugar, citric acid solution (50g made up to 100mL using citric acid monohydrate mol.
wt. 210g), sodium citrate solution (25g made up to 100mL)

APPARATUS

Hot plate, analytical balance, top loading balance, pH meter, thermometer, hand – held
refractometer, 250ml measuring cylinder, spoon, glass rod, plastic cup, beaker, rubber band.

METHODS

The empty beaker together with the spoon or glass rod were weighed and recorded as
W1 (tare wt.). About 160ml of water followed by 2ml citric acid and 0.5ml sodium citrate
solution were then added. Next, the beaker was heated using the hot plate at about 102ºC. Then,
250g of sugar and the required amount of pectin for the jelly grade were weighed. From the
weighed sugar, the mixture of sugar and pectin was weighed out 10 times the weight of pectin
required. The beaker was then removed from the hot plate and the pectin – sugar mixture was
dumped into the beaker and immediately mixed until the sugar and pectin dissolved thoroughly.
The beaker was then put back on the hot plate before the remaining sugar was added to the
solution. The mixture was stirred until all the sugar is dissolved and was heated to boil. After
that, the beaker was removed and a test weighing was conducted, marked as W2 (weight of
beaker + spoon + jelly). The boiling was resumed until the final weight of jelly formed is 375g
(W2 – W1). The beaker was next removed from the hot plate and let to be cooled for 1 minute.
Any foam from the surface was skinned off by using spoon before pouring the hot jelly into
the jelly cups and mix the content by means of a glass rod. The cups were covered with paper
and were allowed to stand for 18 to 24 hours. After 24 hours, the jellies were removed from
jelly cups and placed on different plates. Finally, the jellies were cut using a knife and were
test for the characteristics quality of a good jelly. A good jelly must be able to have a sharp
edges when cut, not stick to the knife upon cutting, firm and quiver when shake and must have
an optimum tenderness. The pH of the jellies should be controlled to 3.1 and Brix 67º.
RESULTS

Table 1.2: Quality Evaluation for Different Types of Jelly Grade

Jelly Grade Sharp Edges Stickiness Firmness Optimum

Tenderness
100 Yes Yes Yes Yes
110 No Yes No No
120 No Yes No No
130 Yes Yes Yes Yes
140 Yes Yes Yes Yes
150 No Yes No No
160 No No No No
170 No Yes No No
180 No Yes No No
190 No Yes No No
200 No Yes No No

Table 1.3: Weight of Different Types of Jelly Grades

Jelly W1 (Weight Of W2 (Weight Of W3 (W2 – W1 ) Final

Grade Beaker + Spatula) Beaker + Spatula + Weight Of Jelly Formed
(g) Jelly) (g) (g)
100 184.66 560.00 375.34
110 175.48 551.00 375.52
120 180.96 556.00 375.04
130 177.00 552.00 375.00
140 179.00 554.00 375.00
150 187.00 562.00 375.00
160 198.00 573.00 375.00
170 175.27 551.00 375.00
180 173.33 549.00 375.67
190 181.09 557.00 375.91
200 186.25 562.00 375.75
 Figure 1.1 (a) Figure 1.1 (b)

Figure 1.1 shows the differences in characteristics of high quality jelly grade in (a) and low
quality jelly grade in (b). A good jelly should be able to have sharp edges, optimum stickiness,
firmness and also optimum tenderness.

CALCULATION

W3 = W2 – W1

For 100 jelly grade: For 110 jelly grade:

W3 = W2 – W1 W3 = W2 – W1

=184.66 – 560.00 = 175.48 – 551.00

= 375.34 = 375.52

For 120 jelly grade: For 130 jelly grade:

W3 = W2 – W1 W3 = W2 – W1

= 180.96 – 556.00 = 177.00 – 552.00

 = 375.04 = 375.00

For 140 jelly grade: For 150 jelly grade:

W3 = W2 – W1 W3 = W2 – W1

= 179.00 – 554.00 = 187.00 – 562.00

= 375.00 = 375.00

For 160 jelly grade: For 170 jelly grade:

W3 = W2 – W1 W3 = W2 – W1

= 198.00 – 573.00 = 175.27 – 551.00

= 375.00 = 375.00

For 180 jelly grade: For 190 jelly grade:

W3 = W2 – W1 W3 = W2 – W1

= 173.33 – 549.00 = 181.09 – 557.00

= 375.67 = 375.91

For 200 jelly grade:

W3 = W2 – W1

= 186.25 – 562.00

= 375.75

DISCUSSION

Pectin is commonly used as gelling, thickening and stabilizing agents in foods and
to a certain extent in pharmaceuticals as well. Pectin is mostly used to construct the desired
texture of products which result in controlling the moisture or water in the product. The
historical use of pectin was in food and food preparations, such as jam and jellies due to its
thickening and jelling properties.

The exact amount of sugar needed depends on the acidity level, the natural sugar
content, and the type of product desired. If sugar content is too low, the resulting jelly will be
tough. On the other hand, excessive sugar will create a soft texture that can be broken easily.
Appropriate amounts of acid and pectin are added during the cooking process. The pH must be
adjusted to an acidic level of approximately 3.1. Increased acidity reduces the amount of sugar
needed in the blend, although excessive acidity can cause syneresis, or a separation of liquid
from the gel. If the pectin level is inadequate, then a complete gel will not being produce as not
enough water will be bound among the jelly molecules.

Because of its ability to form a thick gel – like solution, pectin is used commercially in
the preparation of jellies, jams, and marmalades. Its thickening properties also make it useful
in the confectionery, pharmaceutical, and textile industries. Pectin substances consist of an
associated group of polysaccharides that are extractable with hot water or with aqueous
solutions of dilute acids. The chief sources of commercial pectin are the peels of citrus fruits,
and to a lesser extent apple pomace, the residue from cider presses. Very small amounts of
pectin suffice in the presence of fruit acids and sugar to form a jelly.

Based on the observation above, the most suitable jelly grade that is used to make a
jelly is 140 with 1.785g of pectin being used. The jelly that was produced using 140 jelly grade
shows the greatest jelly texture with sharp edges, adequate stickiness, firmness and optimum
tenderness. The ratio of pectin and sugar plays an important role in ensuring the quality of the
jelly produced. Optimum gelling agent may not be produced if the ratio of sugar, pectin powder
and water is not achieving the suitable ratio.

CONCLUSION

This experiment is conducted to understand the role of pectin in food industries and
also to determine the jelly grade of pectin to produce a good quality jelly product which has
found best to be 140 jelly grade. The objectives of the experiment were successfully achieved.
REFERENCES

1. Colin D. May. (1990). Industrial Pectins: Sources, Production and Applications. H.P.
Bulmer Pectin, Plough Lane, Hereford HR4 0LE, UK.
2. Fruit processing. (2019). In Encyclopædia Britannica. Retrieved from
https://academic-eb-com.ezaccess.library.uitm.edu.my/levels/collegiate/article/fruit-
processing/111125
3. Pectin. (2019). In Encyclopædia Britannica. Retrieved from https://academic-eb-
com.ezaccess.library.uitm.edu.my/levels/collegiate/article/pectin/58914