Sugar Concentration Flashcards
Food preservation is important in what perspectives?
Aesthetic Quality, Nutrition, Sanitation, Economy and Convenience
Benefits of Food Preservation
• Frees people from total dependence on geography and climate in providing their needs and wants
• Avoids the feast and famine cycle
• Reduces Wastage
Preservation by increased osmotic pressure
Sugar Concentration
Products made from fruits and/or plant parts with added sugar after concentration by evaporation to a point where microbial spoilage cannot occur
Sugar Concentrates
Provides the characteristic flavor and color to the product
Fruits
Provides capability of a mixture to form a gel under appropriate conditions
Pectin
Advantages of commercial Pectin
• Over matured fruits can be used
• Cooking time is shorter and set
• Yield from a given fruit is greater
Disadvantage of using commercial Pectin
• Requires more sugar
• Masks the natural flavor of the fruit
Provides firmness to gel formation
Acid
Controls the rigidity and strength of a gel
Sugar
Average percent composition of sugar in a sugar concentrate
60-65%
Usually used in homemade jelly fruit products
Granulated White Sugar
The preservative of a sugar concentrate
Sugar
Thick, sweet spreads made of crushed or chopped fruits with sugar
Jam
A coagulated form of dessert having a gelatinous texture
Jelly
The temperature at which gel formation of the mixture starts
Setting Point
The setting point of a concentrate depends on what?
Sugar-Pectin-Acid Ratio
Nine problems in jam and jelly making
•Crystal Formation
•Bubbles
•Too Soft
•Syneresis or Weeping
•Off Color
•Cloudiness
•Presence of molds
•Too stiff/tough
•Hard or Shrunken Fruit
Fruits cooked in syrup until the fruit is clear, tender, and transparent.
Fruit Preserve
How is fruit juice drawn?
Osmosis
Jam like products that contain nuts, raisins, and coconut
Conserves
A clear jelly with bits of fruit or peel evenly suspended in a transparent jelly
Marmalade
Prepared by boiling mashed fruit pulp with sugar to a semi solid mass.
Fruit Paste Candy
Prepared by gradually concentrating fruits in syrup thru repeated boiling until the fruit becomes saturated, followed by drying to avoid stickiness
Candied Fruits
Prepared by coating the candied fruits with concentrated confectioner’s sugar syrup to attain a transparent glaze to it’s surface
Glazed Fruits
Problems with preserved products
- OFF FLAVOR
- SHRIVELED PRODUCT
- TOUGH PRODUCT.
- STICKY OR GUMMY PRODUCT
- OFF COLOR
- LOSS OF COLOR
- PRESENCE OF MOLDS
Importance of Food Additives
•Lengthen shelf life
•Enhance flavor
•Attain desired texture
•Improve appearance
Prevents Contamination and inhibits spoilage
Preservatives
Examples of preservatives
Antibiotics
Sodium benzoate
Sulfites
Prevents the growth of mold
Mold inhibitors
Example of a Mold Inhibitor
Sorbic Acid
Retards oxidative deterioration, rancidity and fat and oils or development of off flavors
Antioxidant
Example of AntiOxidant
Ascorbic Acid and Sulfur Dioxide
To improve or modify the color of the product
Food Coloring
Example of food coloring
Saffron, Carotene, Chlorophyll, Orange, Synthetic Dyes, Annatto
Enhances the flavor, aroma, and the natural flavor of the food
Flavor Enhancer
Example of a flavor enhancer
Velter, Spice, Monosodium glutamate(MSG), essential oils, aromatic chemicals
Maintain desired texture in foods (EST)
Emulsifiers
Stabilizers
Thickeners
Permit dispersion of tiny globules or particles of a liquid; makes the liquid miscible
Emulsifiers
Examples of emulsifiers
Fats,oil, and lard
Smoothens variation in color and age: provides uniformity specially in bakery products (MB)
Maturity and Bleaching
Improve elasticity and stability of dough
Conditioners
