jam jelly and marmalade.pptx

jam jellies and marmalade their introduction, nutritional value, health benefits, process flow chart, manufacturing defects , etc.

1. Amity U niversity Rajasthan Kratika Mehta B.Tech Food Technology 5 th semester

2. J am , Jellies and Marmalade

3. Jam is a product made by boiling fruit pulp with sufficient sugar to a reasonably thick consistency, firm enough to hold the fruit tissues in position. Apple, pear, sapota ( chiku ),apricot, loquat, peach, papaya, karonda , carrot, plum, straw- berry, raspberry, mango, tomato, grapes and muskmelon are used for preparation of jams. It can be prepared from one kind of fruit or from two or more kinds . Jam contains 0.5-0.6 per cent acid and sugar should not be more than 40 percent and TSS 68%.  Jam

4. Nutritional value of jam One tablespoon of jam contains 6.09 g of moisture 569 calories, 0.07 g of protein 0.01 g of total lipid fat 0.05 g of ash 1 3.77 g of carbohydrate 0.2 g of dietary fiber 9.7 g of total sugars. It also provides- 0.02 mg of copper 1.8 mg of vitamin C 0.1 mg of iron 0.015 mg of vitamin B2.

5. Health benefits of jam It does not have fat and cholesterol which helps to gain a healthy weight. The pectin helps to lower the chances of cancer and promotes the health of skin, hair, bones and finger nails. It also lowers the chances of getting stroke, heart attack and cardiovascular ailments. It also lowers the developments of cancers in stomach, mouth and colon rectum. It reduces the chances of spina bifida, neural tube defects and anencephaly in pregnant women.

6. 01 Sticky or gummy jam Problems in jam production Crystallization   Premature setting Surface graining and shrinkage 03 04 02

7. Nutritional value of jelly Royal jelly contains- A rich variety of nutrients including minerals like  calcium ,  copper ,  iron phosphorous,   silicon , sulfur, and  potassium A s well as a wealth of B-family vitamins,  biotin ,  inositol , folate, nucleic acids, gamma globulin A nd 17 different amino acids, including the 8 essential amino acids that the human body cannot produce, and must, therefore, get from their diet.

8. Jelly  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 the fruit. It should be of attractive color and keep its shape when removed from the mould . It should be firm enough to retain a sharp edge but tender enough to quiver 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 (weeping), and neither tough nor rubbery and should have TSS 65% , 0.5 - 0.75% acid and 45% of fruit juice.

9. Health benefits of royal jelly Regulates Blood Pressure Balances Cholesterol Levels Treats Infertility Issues Anticancer Potential Can Reduce the Effects of Chemotherapy Reduces Inflammation Prevents Premature Aging Weight Loss Boosts Metabolism

10. Technological flow sheet for processing of jelly……..

11. PROBLEMS IN JELLY MAKING  Excess of acid. Insufficient pectin. Premature gelation. Fermentation  . Syneresis or weeping of jelly Addition of too much sugar. Lack of acid or pectin. Cooking below the end-point. Cooking beyond the end-point. Prolonged cooking  Failure to set  Use of non-clarified juice or extract. Over-cooling. Non-removal of scum. Faulty pouring. Premature gelation Cloudy or foggy jellies 

12. Marmalade This is a citrus fruit product prepared by cooking fruit pulp or extract with sufficient amount of sugar and using shreds of peel as suspended material. Marmalades are classified into : 1 . Jelly marmalade 2 . Jam marmalade The method of preparation for jam marmalade is practically the same as that for jelly marmalade. In this case the pectin extract of fruit is not clarified and the whole pulp is used. Sugar is added according to the weight of fruit, generally in the proportion of 1:1. The pulp-sugar mixture is cooked till the TSS content reaches 65 per cent.

13. Nutritional value of marmalade %Daily Value* Total Fat 0  g 0% Cholesterol 0  mg % Sodium 179  mg 7 % Potassium 118  mg 3 % Total Carbohydrate 212  g 71 % Dietary fiber2.2  g 9 % Sugar192 g Protein 1  g 2 % Vitamin A % Calcium 12 % Vitamin D % Vitamin B-12 0% Vitamin C 26 % Iron 3 % Vitamin B-6 5 % Magnesium 2 %

14. Technological flow sheet for processing of Marmalade …….. Ripe Fruits washing Peeling outer yellow portion( flavedo ) Outing yellow portion into fine shreds boiling Straining the extract Testing for pectin content(alcohol test) Addition of sugar Cooking to 103 to 105 degree Celsius Addition of prepared shreds Boiling till jellying point Testing for end point Cooling (82-88 degree Celsius) flavoring Filling in sterilizes bottles sealing Storage at ambient temperature

15. Specific Requirements Total soluble solids (m/m) - Min. 65.0 % Fruit content except peel (m/m) - Min. 45.0 % Peel in suspension - Min. 5.0 %

16. 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 . PROBLEMS IN MARMALADE MAKING

17. Antique marmalade cutter, used to cut citrus fruit peel into thin slices Marmalade spread on bread

18. Difference between-

19. Thank you Do you have any questions?