Manufacturing Jams and Jellies

Vibhakara, H. S.; Bawa, A. S.

doi:10.1002/9781118352533.ch14

Handbook of Fruits and Fruit Processing 2012

DOI: 10.1002/9781118352533.ch14

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Manufacturing Jams and Jellies

H. S. Vibhakara

A. S. Bawa

Abstract: Jams and jellies constitute an important segment of fruit products and the range of these products is undergoing extension due to the increase in the types of various fruits being used for manufacturing of jams and jellies. The fruits include apple,

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Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from Acacia senegal var. kerensis

Kavaya¹,

Omwamba²,

Chikamai³

et al. 2019

FNS

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Jams and marmalades are some of the most popular food products because of their low cost, all year long availability and appealing sensory properties. These products are described as gels with pectin as the gelling agent used in its formulation. Gels are a form of matter intermediate between a solid and a liquid. They consist of polymeric molecules cross-linked to form tangles, and interconnected molecular network immersed in a liquid medium. However, the jams and marmalades require stabilization by hydrocolloids. The most common hydrocolloid stabilizer is pectin which is available as a low methoxy pectin or high methoxy pectin. Unfortunately, under mechanical stress, pectin gels may be damaged leading to the release of colloidal water. The release of the colloidal water is termed as syneresis. This problem may be solved by integrating pectin with other stabilizers having thickening properties. Jams were prepared using plums and pineapples while marmalades were prepared from oranges and lemons. Gum Arabic from Acacia senegal var. kerensis was added in the range of 1% -5% which fell within the additives category. The prepared jams and marmalades underwent sensory evaluation using semi-trained panelists. The prepared jams and marmalades showed no evidence of syneresis. The jams and marmalades were subjected to a sensory panel who scored the different attributes against a 7-point hedonic scale. Gum Arabic at different levels was found to have a significant contribution to the consumer acceptance of the fruit spreads prepared. This is the first time that syneresis reduced jams and marmalades containing gum Arabic from Acacia senegal var. kerensis are being reported. Sensory evaluation was carried out on different fruit spreads used in the study to assess the impact of gum Arabic from Acacia senegal var.

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Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from Acacia senegal var. kerensis

Kavaya¹,

Omwamba²,

Chikamai³

et al. 2019

FNS

View full text Add to dashboard Cite

show abstract

Effect of Pectin and Citric acid on Sensory Evaluation for Consumer’s acceptability of Preserved Guava Jelly

Chaudhry,

Matin,

Bin Rahim

et al. 2024

RJPT

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This study investigated the interaction of different pectin and citric acid concentrations on sensory evaluation for consumers' acceptability of economically preserved guava jelly. Fresh Psidium guajava (guava) jelly prepared with 0.15%, 0.2%, and 0.25% pectin and with 1.1%, 1.15%, and 1.2% citric acid as preservative. There are no additional preservatives added during the processing of jelly. A taste panel consisting of fifteen panelists adjudged the samples' acceptability for sensory evaluation. The test method (Nine points Hedonic rating) was used for the color, Texture, flavor, and overall acceptability of guava jelly, which was analyzed via One-way ANOVA statistical analysis. The jelly's pectin and citric acid composition regulated the color, flavor, and texture scores. Mean sensory scores of color ranged from 5.07−5.40, 5.33−7.80, and 5.60−7.33 for jellies with 0.15%, 0.20%, and 0.25% and 5.17−5.53, 5.58−5.80 and 6.07−6.83 for jellies in 1.1%, 1.15% and 1.20% pectin and citric acid respectively. Moreover, the highest color was observed for 0.25% and 1.20% pectin and citric acid treatment. However, the mean flavor score was the highest for sample P3 (0.25% pectin) and sample C3 (1.20% citric acid). Finally, the overall best acceptability of the sample was noticed till 90 days, with 0.25% pectin and 1.2% citric acid formulation.

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Manufacturing Jams and Jellies

Abstract: Jams and jellies constitute an important segment of fruit products and the range of these products is undergoing extension due to the increase in the types of various fruits being used for manufacturing of jams and jellies. The fruits include apple,

Cited by 2 publications

References 48 publications

Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from <i>Acacia senegal</i> var. <i>kerensis</i>

Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from <i>Acacia senegal</i> var. <i>kerensis</i>

Effect of Pectin and Citric acid on Sensory Evaluation for Consumer’s acceptability of Preserved Guava Jelly

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Manufacturing Jams and Jellies

Abstract: Jams and jellies constitute an important segment of fruit products and the range of these products is undergoing extension due to the increase in the types of various fruits being used for manufacturing of jams and jellies. The fruits include apple,

Cited by 2 publications

References 48 publications

Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from &lt;i&gt;Acacia senegal&lt;/i&gt; var. &lt;i&gt;kerensis&lt;/i&gt;

Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from &lt;i&gt;Acacia senegal&lt;/i&gt; var. &lt;i&gt;kerensis&lt;/i&gt;

Effect of Pectin and Citric acid on Sensory Evaluation for Consumer’s acceptability of Preserved Guava Jelly

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Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from <i>Acacia senegal</i> var. <i>kerensis</i>

Sensory Evaluation of Syneresis Reduced Jam and Marmalade Containing Gum Arabic from <i>Acacia senegal</i> var. <i>kerensis</i>