FRUITS JELLY.pptx

FRUITS JELLY

1. Fruits Jelly M.Sc.:-Food Technology NAME:- PAWAN PRAJAPT

2. INTRODUCTION 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 flavor of fruit .it should be of attractive colour and keep its shape when removed from mould.

3. It should be firm enough to retain a sharp edge but tender enough to quiker 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 and neither tough not rubbery and should have TTS 65 %,0.5-0.75% acid and 45% of fruit juice.

4. Fruit jelly is very popular today due to the colour it adds during the preparation and presentation of a wide variety of desserts. Fruit gelatine is used along with jams to provide consistency, colour and flavour to different types of cakes and factory-baked goods

5. 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 following factors: Concentration of pectin in the solution Constitution of pectin Hydrogen ion concentration (pH) of the pectin solution Concentration of sugar in solution Temperature of the mixture

6. Types of fruit jelly:- MANGO JELLY:- Mango Jelly is a yummy fluffy dessert made by firming up mango puree using china grass / agar agar & chilling it. Mango Jelly at home is an ideal snack & dessert to fulfil the snacks craving of kids during holidays. Mango Jelly is healthy compared to the packed foods. 

7. GUAVA JELLY:- Made from fresh guavas, this beautiful Jelly spread contains no added preservatives or synthetic additives. Velvety smooth and translucent, with a beautiful reddish hue borrowed from the fresh Guava juice, this is perfect as a spread on a hot buttered Toast as your morning breakfast meal, rotis or even on savory Cookies. It can also be used as delicious toppings to your Pancakes and Waffles or even as fillings to your Pies and Tarts that can brighten up your kid’s meal box .

8. PINEAPPLE JELLY:- pineapple jelly has an exciting flavor and smooth consistency, making it perfect for sharing with loved ones.

9. PAPAYA JELLY:- Papaya jelly can be made easily with only four ingredients. Bring a tropical taste to your next breakfast or brunch with this delicious, fruity papaya jelly combined with citrus juices from orange and lime .

10. OTHER TPYE OF JELLY:-

11. Poximet composition of fruits jelly:- MOISTURE 63% ASH 1.17% LIPID 2.17% PROTEINS 13.12% CARBOHYDRATES 20%

12. NUTRITIONAL VALUE:-

13. Ingredients:- Fruit flavor :- The fruit flavor is provided by the fruit juice. For some fruit jelly, a mixture of different fruit juices is used. The fruit juice may also supply some or all of the pectin and acid. Fruit juice is the source of water in jelly. Pectin :- Fruits and their extracts obtain their jelly forming ability from a group of substances called pectins . Pectin provides the three dimensional structure which results in a jellied product. All fruits contain some pectin. Apples, crabapples, gooseberries Other fruits, such as strawberries, cherries, or blueberries, contain little pectin.   

14. 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.

15. Acid :-A certain level of acidity (below pH 3.5) must be present for a jelly to form. If the fruit juice is not sufficiently acidic, a gel will not form. If too much acid is present, the jelly will lose liquid or weep. Sugar :-Sugar helps in gel formation, contributes flavor to the jelly, and at the concentration of 55 percent by weight, serves as a preservative. Cane sugar or beet sugar (both sucrose) is the usual source of sugar in jelly.

16. Fruits use in jelly:-

17. Process flow diagram:-

18. Procedure for jelly preparation:- Selection of fruit:- In the preparation of jelly, the main step is selection of fruit.the fruit is the select deep colour,mature fruit and fruit cannot be overripe. Washing:- The fruit are washed with clean or plane water Cutting into thin slides:- Boiling with water for extraction of juice:- Addition of citric acid during boiling:- Straining of extract:-

19. Addition of pectin :- Firstly-detect the amount of pectin naturally present in the fruit sample .the amount should be range between 0.5-1% pectin for good quality of fruit jelly. Pectin test:-a) alcohol test b) jelly meter test

20. Adding of sugar:- Sugar should be added according to the pectin test in 1 litre of extract.If too much sugar is added it results in a syrupy or highly soft jelly. Cooking:- In preparation jelly cooking should not be below the endpoint.if the cooking is stoped before the total soluble solid reaches 65%.The jelly may syrupy and highly soft jelly should not be cooked beyond. Judging of end point:- Boiling of jelly should not be prolonged, because excessive boiling results in greater inversion of sugar and destruction of pectin. a) Sheet test, b) Drop test, c) Tempeature test.

21. Removal of scum:- We have t add one teaspoon full of edible oil added for 45 kg sugar.If the scum is not removing the jelly becomes cloudy.When the scum is not removed before pouring. Addition of colour and preservatives:- Filling in a sterilizer jar:- The hot solution is poured intoa sterilized container.so as to reduce the time of contact between pectin acid and boiling sugar. Sealing:- The container is sealed by an sealing machine. Storing:- This is the last step .the container is stored at 25 to 35 degree C (at ambient temperature).

22. Critical control limits:- Problems with jelly:- Sometimes jelly does not set due to following reasons. 1)Acid or pectin deficiency- The jelly may fail to set due to a lack of acid or pectine 2)Adding too much sugar- if sugar is added in excess of the required quantity. The results in the formation of syrup or extremely soft jelly. 3 ) Cooking below to endpoint- 4)Over-cooking-

23. Syneresis or wepping of jelly:- The phenomenon of spontaneous release of fluid from the gel is called syneresis or wepping og jelly. 1)Very low concentration of sugar or soluble solids 2)Premature Gelation . Cloudy of foggy jelly:- This may be due to the use of the non-clear extract.

24. Packaging as per fss regulation,2018:- FSSAI has created separate packaging regulations as it recognizes the importance of packaging in the food sector and its impact on food safety. The new packaging regulations have been separated from the labeling regulations and a separate Scientific Panel for food packaging is planned . Jelly should be hermetically sealed in glass containers.containers filled scalding hot(in excess of 180 degree F) need not be pasteurized as the hot jelly itself will sterilize the container . The jar should be filled to at least 90% full,leaving not more than one half inch space at the top of the jar(headspace)

25. The scalded lids should be loosely placed on the container immediately following filling then tightened firmly within two to three minutes. Stand up Pouch made up of Plastic based structure with the plastic spout use in fruite jelly . • Flexible Plastic pouch made of either polyethylene (PE) or Laminated structure often use in jruit jelly.

26. Labelling requirements as per FSS regulation,2020 :- These regulations may be called the Food Safety and Standards ( Labelling and Display) Regulations, 2020. These regulations prescribe the labelling requirements of pre-packaged foods and display of essential information on premises where food is manufactured , processed, served and stored. The information a package can convey to the consumer may include the following :-

27. 1 . Product manufacturing and best before dates 2 . Proper storage conditions 3 . Instructions for use 4 . Size and number of servings or portions per pack 5. Nutritional information per serving 6. Manufacturer’s name and address 7. Cost 8. Suggested recipes 9 . Country of origin 10 . Information transmission - Packages and labels communicate how to use, transport recycle, or dispose of the package or product.

28. STOREGE CONDITION:- The fruit jelly ideal condition should be the container is stored at 25 to 35 degree C. The FPO specification for jelly is the final product should have 65% solids, 45% fruit extract and 0.5-0.75% acid. Guava, sour apple, plum, karonda , wood apple, papaya and jack fruit are rich in pectin and generally used for preparation of jelly. Pineapple, strawberry grapes etc . The ideal storage time for unopened, jellies and preserves is 12 months in the pantry. After opening, refrigerate for 6 months.

29. Common quality defects reported:-

30. End user:- Fruits jelly mostly consume by the childrens . And it also uses in decoration of the cakes. Main uses of fruit jelly:-Bakeries , restaurants and catering companies frequently use fruit jelly either to decorate or to fill pastries and cakes, or to put a shine on rolls, sweet slices, croissants, fruit buns or whatever other factory-baked good. They are also used to make mousse, ice-cream, bonbons or pastry cream.

31. Market of the product:- Jellies market in India registered a positive compound annual growth rate (CAGR) of 8.24% during the period 2014 to 2019 with a sales value of INR 5,237.85 Million in 2019, an increase of 7.98% over 2018 .  The market achieved its strongest performance in 2016, when it grew by 8.89% over its previous year and its weakest performance in 2017, when it increased by 7.61% over 2016. The research handbook provides up-to-date market size data for period 2014-2019 and illustrative forecast to 2024 premised on Covid-19 hit, covering key market aspects like Sales Value and Volume for Jams , Jellies ect

32. Thank you……