Transparency, Recognition and the role of eSealing - Ildiko Mazar and Koen No...
Sugaring.pptx
1. Preservation as sugar concentrates –
Jams, Jellies, Marmalades and Preserves
MADE BY – NIHARIKA
MSc. PBPB
2. PRINCIPLE OF SUGAR
PRESERVATION
• Sugar in high concentrations acts as a preservative due to osmosis. Sugar attracts all available water
and water is transferred from the microorganisms into the concentrated sugar syrup. The
microflora is dehydrated and cannot multiply further.
The concentration of sugar in sugar preserved products must be 68 per cent or more, which does
not allow microorganisms to grow. Lower concentrations may be effective but for short duration
unless the foods contain acid or they are refrigerated. The critical concentration of sugar required to
prevent microbial growth varies with the type of microorganisms and the presence of other food
constituents.
• Some of the most popular preserves with sugar are jelly, jam and marmalade. These are the stable
gels. Pectin, a natural component of fruits, forms a gel only in the presence of sugar and acid. Sugar
prevents spoilage of jams, jellies, and preserves even after the container is opened.
• With the use of sugar, the water activity cannot be reduced below 0.845. This level of water activity
is sufficient to inhibit mesophilic bacteria and yeast but does not check mould attack. Due to this,
various other methods are also adopted to prevent mould development in sugar preserved products
like finished product pasteurization (jams, jellies, etc.) and use of chemical preservatives in order to
obtain the antisepticising of the product surface.
• Most of these products are made of acid fruits. When foods low in acid are used, they are usually
combined with some acid fruit. Besides contributing flavour to the product, the acid aids in the
preservation. The amount of sugar used in manufacture of these products varies widely.
3. Jams, jellies and marmalades constitute an important class of preserved fruit products. Apple jam, pineapple jam,
strawberry jam and mixed fruit jam prepared by using pulp of two or more fruits are quite common. Similarly, guava
jelly and orange marmalade are also examples of such products.
A fruit preserve is made from properly matured fruit by cooking it whole or in the form of large pieces in heavy sugar
syrup, till it becomes tender and transparent. The use of high concentration of sugar in these products acts as the
preservative. The products like jam, jellies and marmalades preserve are the commercial products in this category.
4. JAM
Jam is prepared by boiling the fruit pulp with a sufficient quantity of sugar to a thick
consistency, firm enough to hold fruit tissues in position. The method for preparation of
jam and jelly is the same except that pulp and pieces of fruit are used in jam while, for
jelly making clear fruit extract is used. According to FPO specifications, minimum
soluble solids in the final product shall not be less than 68 percent (w/w).
Procedure for jam preparation
Fruit preparation: The fruit is washed thoroughly to remove any adhering dust and
dirt. The fruit is then subjected to preliminary treatment which varies with the type of
fruit.
Strawberries are crushed between rollers; raspberries are steamed, crushed and passed
through sieves to remove the hard cores.
• Plums, peach and apricots are heated with a small quantity of water until they
become soft and are then passed through a wide mesh sieve to separate the stones.
• Fruit after softening by boiling with small quantity of water can be passed through
the pulper to extract the pulp.
• Pears are peeled, cored and cut into small pieces.
• Mangoes are peeled, stones separated and then the slices are passed through a pulper.
• Pineapples are peeled, sliced and the cores punched. The slices are then cut into
smaller pieces and passed through a screw type crusher to get a fairly coarse pulp
suitable for making the jam.
• When two or more fruits or fruit pulps are mixed in appropriate proportion for
preparation of jam, the jam is called as mixed fruit jam.
5. Addition of sugar: Generally 55 parts of cane sugar (sucrose) is used for every 45 parts of fruit for preparation of jam. The
prepared jam should contain 30 to 50 percent invert sugar to avoid crystallization of sugar in the jam during storage. If the
percentage of invert sugar (reducing sugar) is less than 30, then jam develops crystallization and if it is more than 50%, the jam
will develop into a honey like mass due to the formation of small crystals of glucose. Sugar should not be added in excess as jam
with higher total soluble solids becomes gummy and sticky.
Addition of acid, colour and flavour: Citric, tartaric or malic acid are used to supplement the acidity of the fruit for jam making.
Addition of acids to fruits which are deficient in acid is required to get appropriate combination of pectin, sugar and acid for
proper setting of jam. The pH of the mixture of fruit juice and pectin should be 3.1 before sugar is added. Only permitted edible
food colours should be used and these should be added towards the end of the boiling process. Flavours are added at the end of
cooking process and just before packing.
6. • Boiling: The fruit is placed in the boiling pan along with a small quantity of water to facilitate pulping. It is then
cooked sufficiently to liberate the pectin. After addition of sugar, the mixture is boiled to concentrate the soluble
solids to about 68.5 percent and also to allow the necessary degree of inversion of the sugar. Boiling can be
performed in steam jacketed kettle or stainless steel or aluminium boiling pan. Boiling in a vacuum pan using
reduced pressure is used to prepare jam at lower temperature (65-750C) to minimize undesirable changes and for
retention of vitamin.
End Point: The end point can be determined by carrying out a jelmeter test. Generally, fruits which are fairly
rich in pectin, the weight of the finished jam is one and a half times (11/2 times) the weight of sugar used. Jam
containing 68.5 percent of soluble solids boils at 1050C at sea level. It should yield a definite quantity of the
finished jam.
7. • Storage: The jam is packed in sterilized glass jars. It should be noticed that unless the jars are
stored in a fairly cool place, moisture will evaporate from the jam resulting in shrinkage of the
jam. If jam is prepared from fresh, unsulphited fruit pulp then it is advisable to add about 40ppm
of sulphur dioxide in the form of potassium meta-bi-sulphite to the jam, which is permitted by
law. A layer of molten paraffin wax can be put on the top surface of the cooled jam in the glass
jar, which on cooling sets. This acts as a safeguard against any possible moulding on the surface
of the jam.
8. PROBLEMS IN JAM MAKING
CRYSTALISATION
STICKY OR
GUMMY JAM
PREMATURE
SETTING
MICROBIAL
SPOILAGE
SURFACE
GRAINING AND
SHRINKAGE
9. Jelly is prepared by boiling the fruit with or without addition of
water, straining the extract and mixing the clear extract with
sugar and boiling the mixture to a stage at which it will set to a
clear gel. The jelly should be transparent, well set, but not too
stiff and having original flavour of the fruit. It should be of
attractive colour and should keep its shape with a clean cut
surface. In the preparation of jellies, pectin is the most essential
constituent. Pectin is present in the cell wall of fruits. In order to
get a good quality jelly fruits rich in pectin, but deficient in acid
should be preferred.
JELLY
10. Procedure for jelly preparation
Selection of fruits: The fruits should be sufficiently ripe, but
not over ripe and they should have good flavour. Slightly
under-ripe fruit yields more pectin than over-ripe fruit; as
during ripening the pectin present is decomposed into pectic
acid, which does not form a jelly with acid and sugar. The
amount of pectin extracted from a fruit depends on the degree
of disintegration of protection during the heating process.
11. Pectin requirement: Usually 0.5 to 1 percent of pectin in the
extract is sufficient to produce a good jelly. If the pectin content
is in excess, a firm and tough jelly is formed and if it is less, the
jelly may fail to set. Pectin, sugar, acid and water are the four
essential constituents of a jelly and must be present
approximately in the following proportions:
• Pectin 1 percent
• Sugar 60 to 65 percent
• Fruit acid 1 percent
• Water 33 to 38 percent
However, the exact proportion of the sugar depends on the
pectin grade.
Pectin grades: Grades of pectin means the weight of sugar
required to set one gram of pectin under suitable conditions to
form a satisfactory jelly. e.g. 100 grade pectin means 100g of
sugar is required for setting of 1 g pectin.
12. THEORIES OF JELLY FORMATION
Jelly formation is due to the precipitation of pectin rather
than its swelling. Only when the pectin, acid, sugar and
water are in definite equilibrium, the precipitation of pectin
takes place. The rate of precipitation is influenced by the
factors:
following
Concentration of pectin in the solution
1.Constitution of pectin
2. pH of the pectin solution
3.Concentration of sugar in solution
4.Temperature of the mixture
13. DETERMINATION OF END-POINT
The end-point in jelly can be judged by using following methods:
1) Cold plate test: A drop of the boiling liquid from the pan is taken and
placed on a plate and allowed to cool quickly. If the jelly is about to set, the
mixture on the plate will crinkle when pushed with a finger. The main
drawback in this method is that while the drop on the plate is cooling, the
jelly mixture continues to boil in the pan and there is a risk of over-cooking
the product or of missing the correct setting point.
2) Sheet or flake test: This test is more reliable than the plate test. A small
portion of jelly is taken with a large spoon or wooden ladle, cooled slightly
and then allowed to drop off. If the jelly drops like syrup, it requires further
concentration. Falling of the drop in the form of flakes or sheet indicates the
end point.
14. PROBLEMS IN JELLY MAKING
CRYSTAL FORMATION WEEPING OF JELLY
Fermentation
Excess acid
CLOUDY OR FOGGY JELLIES
Premature gelatinization
Use of immature fruits
FAILURE TO SET
Lack of acid
Prolonged cooking
17. STORAGE OF MARMALADES
• If you did not sterilize and process the jars in a canner, the marmalade will keep in the refrigerator for
four weeks.
• If the jars are processed in a water bath canner, they will be shelf-stable and will keep for up to a year,
unopened.
What Is the Difference Between Jam and Marmalade?
Jam and preserves tend to be made with fruit, either whole
or in pieces, along with sugar. Marmalade typically
includes the peel, adding a jellied texture and a pleasing
bitterness. It is often made with citrus fruit or quince.
18. 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.
