Experiment jam making

Experiment jam making - Experiment : The Making of Fruit...

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Experiment : The Making of Fruit Jam Objective : Introducing the usage of sugar as a concentration and preservation technique in food commodity. To learn the method and techniques used in jam making. To know the function of each ingredient in jam making. Main utensils : pH meter, refractometer, IR moisture meter, blender, weighing machines. Materials : pineapple, pectin, sugar Procedure : 1 Preparation of fruit: Pineapple’s skin is peeled and washed Fruit is cut into smaller pieces and is blended using electronic blender The puree is weighed Initial pH, moisture content and °Brix is measured Pectin is weighed (0.2% weight of total puree) and is mixed with sugar. Puree is cooked at low heat and stirred it Sugar (mixed with pectin) is added gradually until the value approached 65-70 °Brix pH, value is taken at 5 minute gap Hot jam is filled into sterilized bottle and closed tightly Jam is boiled for about 10 minute Moisture content is measured Sensory evaluation done using 1-3 score
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Result : Sample : pineapple Amount of pectin (0.2% of the puree) : 2.982g Time of cooking (minute) pH °Brix 5 3.83 34.5 10 3.73 41.1 15 3.77 52.2 20 3.75 58.4 25 3.72 60.8 30 3.28 66.0 Final moisture content (%): Sensory evaluation: Sensory test Group members 1 2 3 4 5 6 7 8 9 Texture 2 3 2 2 2 3 3 1 3 Aroma 3 2 2 3 3 3 2 2 3 Colour 3 3 3 2 3 3 3 3 2 Sweetness 2 3 3 3 3 3 3 3 2 Overall acceptance 2 3 3 2 3 3 3 2 3 Score : 1-less satisfactory 2-satisfactory 3-good Discussion : Jam making is one of the most popular concentration method used to preserve
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This note was uploaded on 04/27/2010 for the course BSTM 3301 taught by Professor Ali during the Spring '10 term at Zhejiang University.

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Experiment jam making - Experiment : The Making of Fruit...

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