JAM.pptx

Okk

1. PRODUCTION OF FRUIT JAM Presented by Dr. Anju Paul

2. Text Books Food Science by Potter Food Science by Mudambi Food Science by B. Srilakhsmi Food Additives by Udipi Preservation of Fruits and Vegetables by Giridharilal

3. Intermediate Moisture Foods Intermediate moisture foods  (IMF) are shelf-stable products that have water activities of 0.6-0.84, with a  moisture  content ranging from 15% - 40% and are edible without rehydration. These  food  products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth. Examples are jam, jelly, marmalade, honey, dates, raisin etc.

4. Definition of Jam Jam means the product prepared from sound, ripe, fresh, dehydrated, frozen or previously packed fruits including fruit juices, fruit pulp, fruit juice concentrate or dry fruit by boiling its pieces or pulp or puree with nutritive sweeteners namely sugar, dextrose, invert sugar or liquid glucose to a suitable consistency. It may also contain fruit pieces and any other ingredients suitable to the products. It may be prepared from any of the suitable fruits, singly or in combination. It shall have the flavour of the original fruit(s) and shall be free from burnt or objectionable flavours and crystallization.

5. Fruits used for jam preparation Apple Pineapple Mango Mixed Berry Plum Jackfruit

6. FSSAI specifications for jam production: Fruit Pulp - 45 %(minimum) TSS(Total soluble solids) – 68.5% (minimum) Citric acid – 0.5% to 0.7% Preservative - 40 ppm of SO 2 (KMS) or 200 ppm Na benzoate.(maximum)

7. Calculation of sugar If pulp has high pectin content ( pulp:sugar =1:1) If pulp has low pectin content ( pulp:sugar = 1: 0.75) If pulp has moderate pectin content ( pulp:sugar =1: 0.875)

8. Calculation of acid and preservative Acid content in terms of citric acid (0.5% to 0.7%) Preservative – KMS in terms of 40 ppm SO 2 Or Na benzoate 200 ppm

9. End Point of Jam Sheet or spoon tes t —Dip a cool metal spoon into the boiling jam mixture. Raise the spoon about 12 inches above the pan (out of steam). Turn the spoon so the liquid runs off the side. The jam is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.

10. End Point of jam Plate Test-A plate is kept in the freezer for sometime. Then a few drops of jam are poured on the plate. Then the plate is allowed to tilt. Water not separating out indicates the endpoint of jam. Bubble Test-Big bubbles come from the bottom through the jam, Indicates end point. Drip Test-A few drops of jam are poured into water taken in a beaker. The jam not being dissolved indicates the endpoint. Refractometer Reading- Total soluble solid content should be at least 68.5% at the endpoint.

11. Difference between Jam and Jelly Jam contains fruit pulp whereas jelly contains fruit juice or fruit extract. T.S.S. of jam is 68.5% whereas T.S.S of jelly is 65%. Jam is opaque but jelly is transparent or translucent. Acidity of jam is in the in the range 0.5%-0.7%, acidity of jelly is 0.7%- 1.0%.

12. THANK YOU