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Effect of Pectin on the Processing and Preservation of Strawberry (fragaria Ananassa) Jam and Jelly

Islam MZ *
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet

Monalisa K
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet

Hoque MM
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet

Abstract/ Executive Summary:

This study was conducted to investigate the interaction of different concentration of pectin and its dissipation from processing to storage of strawberry (Fragaria ananassa) jam and jelly. The fruits were collected from local market of Sylhet, Bangladesh. The analysis showed juice contains acidity 1.14±0.01%, total sugar 0.61±0.06%, TSS 8.98±0.03% and pulp restrain acidity 01.02±0.01%, total sugar 5.04±0.06%, and TSS 8.57±1.36%. Jam and jelly were prepared with 0.5%, 1% and 1.5% pectin. Potassium metabisulphate (KMS) was added as preservative in a required quantity. Study showed pectin do not significantly interact with quality attributes of processed product. During six month of storage at ambient temperature (27⁰C to 34⁰C) no mentionable changes were found. But PH of the products (jam and jelly) was slightly increased. At six month red color of 0.5% pectin containing jam slightly faded and cohesiveness of 1% and 0.5% pectin containing jelly considerably changed. A taste panel consisting 10 panelists adjudged the acceptability of the samples. The consumer’s preferences were measured by statistical analysis. Among the samples, both jam and jelly made with 1.5% pectin was commended as best product by the panelists at p<0.05.

Keywords: Jam, Jelly, Pectin, Strawberry

Location: Sylhet, Bangladesh.

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Jam, Jelly

Objectives:

The present study was carried out to develop strawberry jam and jelly, and find out the effect of pectin on processing and preservation of strawberry jam and jelly.

Methodology:

The strawberry fruit (Fragaria xananssa) was collected from the local market. The major ingredients for the preparation of products were sugar, citric acid, pectin and other chemicals were used from the laboratory store. Extraction of pulp The fully ripe healthy and fresh strawberries were washed thoroughly with potable water and the skin was removed by a knife. The seeds were removed and then blended by a blending machine. The pulp thus obtained was preserved by freezing. Chemical analysis At first analysis carried out for raw fruits and subsequently for processed products. Vacuum oven drying method described by Endel Karmas was used for determining moisture content where the temperature was maintained at 70°C and pressure 50-100 mg of Hg. The acidity was determined by titration using standard sodium hydroxide solution and expressed as anhydrous citric acid. p H was measured by a pH meter and the ascorbic acid content in the products was estimated by tritimetric method estimated by Rangana. AOAC method was used to determine the ash content and sugar by Lane and Eynon method [6,8]. Total soluble solids (TSS) also estimated by the method described by Rangana. Processing of jam: Selected fresh mature strawberries were weighted and washed them thoroughly with cold water. Cut the washed fruits with a stainless steel knife into small pieces. Pulp was extracted from strawberry fruit and adjusted the pH by addition of citric acid or sodium hydroxide. Then the pulp was filtered, strained and mixed. Keep the mixed contract in deep container. Carefully decant the extract. For jam 450 g of strawberry pulp, 550 g sugar was taken in a container. Then pectin was mixed in 3 proportions 1.5%, 1.0%, and 0.5% with sugar thoroughly. Then cooking the pulp and sugar mix. When it was reached 55% TSS then pectin with sugar mix was added. Cooked the mixer until its TSS 65% tested by Refractometer. The cooking temperature maintained at 104-105°C. Then Citric acid 5g and KMS 300 ppm were added for each of the product. Pour the finished products into clear dry sterilized glass jars. Processing of jelly Selected fresh mature Strawberry was weighted and washed them thoroughly with cold water. Cut the washed fruits with a stainless steel knife into small pieces. Pulp was extracted from strawberry fruit and adjusted the pH by addition of citric acid or sodium hydroxide. Then the pulp was filtered, strained and mixed. Keep the mixed contract in deep container. Carefully decant the extract. For jam 450g of strawberry juice, 550g sugar was taken in a container. Then pectin was mixed in 3 proportions 1.5%, 1.0%, and 0.5% with sugar thoroughly. Then cooking the pulp and sugar mix. When it was reached 55% TSS then pectin with sugar mix was added. Cooked the mixer until its TSS 65% tested by Refractometer. The cooking temperature maintained at 104-105°C. Then Citric acid 5g and KMS 300 ppm were added for each of the product. Pour the finished products into clear dry sterilized glass jars. Storage studies Processed jam and jelly was stored at ambient temperature (27⁰C to 34⁰C) for a period of 6 months and quality parameters like the changes in TSS, pH, color, flavor and texture were observed. The analyses of the parameters were done according to standard analytical methods summarized by AOAC and Rangana. Sensory analysis Jellies were analyzed for sensory characteristics. Sensory quality characteristics were evaluated by a panel of 10 semi-trained members using a 9-point Hedonic scale. The strawberry fruit jellies were evaluated for their color, flavor, texture and overall acceptability. Statistical analysis The experimental data were statistically analyzed by Randomized Complete Block Design (RCBD) using MSTAT statistical software (Version 5.4.1) in a microcomputer. The mean values adjusted by Duncan’s Multiple Range Test (DMRT) Duncan.

Source of Information: International Journal of Natural Sciences (2012), 2(1):08-14

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Increased global supply has intensified competition in all food commodities. Product quality and consistency is the key for long-term profitability. To make a good quality jam and jelly, the fruit must contain the proper amount of pectin and acid. Additional pectin is compensated in jam and jelly processing due low pectin content of strawberry fruits. This study claims quality properties do not significantly differed among 3 formulations of jam and jelly. In sensory evaluation 1.5% pectin containing jams and jellies proved as preeminent product in terms of color, flavor, texture and overall acceptability. Therefore this formulation could be practiced for escalating the country’s developing food industries.

Knowledge Management: Journal