Intermediate foods- jam, jelly, marmalade,(201).pptx

Procedures for Preparation of jam ,jelly, marmalade,candy, preserve and problems facing in their preparation methods and examples and flow charts

1. Intermediate foods- jam, jelly, marmalade, candy, preserve Presented by- B.Deepika(201)

2. Intermediate moisture foods (IMF) A food product that has a water activity below that which is required for the growth of microorganisms.

3. The purpose of IMF foods is to achieve a water activity that the food can be stored safely without refrigeration. To reduce the risk of bacterial growth, products are treated with a combination of low pH, addition of sugar, salt and preservatives, and a thermal process that can eliminate pathogens and extend shelf-life.  In the case of yeasts and molds, chemical preservatives such as sorbates and propionates are used to inhibit their growth.

4. Jam Jam is a product made by boiling fruit pulp with sufficient amount of sugar to a reasonably thick consistency, firm enough to hold the fruit tissues in position. Examples- Apple, pear, sapota, peach, papaya, karonda, carrot, plum, straw-berry, mango, tomato, grapes and muskmelon

5. Problems in jam production Microbial spoilage
Crystallization Sticky or gummy jam Premature setting Surface graining and shrinkage

6. Jelly 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. Examples- Guava, sour apple, plum, karonda, wood apple, papaya 

7. Problems in jelly making Failure to set Cloudy or foggy jellies Formation of crystals Syneresis or weeping of jelly

8. Marmalade This is a fruit jelly in which slices of the fruit or its peel are suspended. Examples-citrus fruits like oranges , lemons Citrus marmalades are classified into ( i ) jelly marmalade. (ii) jam marmalade.

9. Problems Browning during storage which can be prevented by adding 0.09g of KMS per kg of marmalade.

10. Candy A whole fruit / vegetable or its pieces impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit / vegetable. Examples- aonla , karonda, pineapple, cherry, papaya, apple, peach, and peels of orange, lemon, grapefruit and citron, ginger, etc. The total sugar content of the impregnated fruit is kept at about 75 per cent to prevent fermentation.

11. Preserve A mature fruit / vegetable or its pieces impregnated with heavy sugar syrup till it becomes tender and transparent is known as a preserve. Examples- Aonla, bael, apple, pear, mango, cherry, karonda, strawberry, pineapple, papaya, etc.

12. Problems in preparation of preserves and candied fruits Fermentation Floating of fruits in jar Toughening of fruit skin or peel Fruit shrinkage Stickiness

13. THANK YOU