COMPETENCY-BASED LEARNING MATERIAL

PROCESS FOOD AND BEVERAGE

SECTOR
FOOD PROCESSING NC Level III

Module 2
PREPARING RAW MATERIALS

LEARNER’S GUIDE

Unit of Competency:
PROCESS FOOD BY SUGAR CONCENTRATION
 Sugars and Sugar Cookery
Virginia S. Claudio and Sonia Y. De Leon

Sugar is sweet, crystalline organic compounds classified under carbohydrates. They are
the simplest of the digestible carbohydrates. Unqualified “sugar” refers to refined
sucrose or table sugar that commonly comes from sugar cane and sugar beets. These
two sugars are identical and are 99.9 percent sucrose.

Sugars According to Chemical Form:

1. Monosaccharides
These are carbohydrate molecule that cannot be broken down to simpler
Carbohydrates by hydrolysis. They are referred to as the simplest sugars.
- Glucose or Grape sugar is found in fruits and plant saps. It is hydrolyzed from
maltose, lactose or sucrose. Commercially, it is made from hydrolysis of
cornstarch. It is also present in many animal fluids as blood glucose. Glucose is
used as a sweetener in wine and drug production.
- Fructose also called laevulose or fruit sugar, found in fruits, honey or plant saps. It
also present in sugar mixtures like molasses and invert sugar.
- Galactose does not occur free in nature but is hydrolysable from lactose or milk
sugar.
2. Disaccharides
These are sugars composed of two monosaccharide units. Upon hydrolysis,
they yield two molecules of monosaccharide.
- Sucrose, commonly known as table sugar, cane sugar or beet sugar, it is
hydrolyzed into one molecule each of glucose and fructose. It occurs in many
fruits and vegetables. It is commercially prepared from sugar cane or sugar beets.
- Lactose or milk sugar hydrolyzes into one molecule each of glucose and
galactose. It is found in milk of mammals. On a commercial scale, it is a by-
product of various milk industries, such as from whey in cheese making.
- Maltose or malt sugar hydrolyzes into 2 molecules of glucose. It is found in
cereals and starches

Market Forms of Sugars:

a. Crystalline or granulated sugar such as dextrose and table sugar is the most
common form of table sugar.
b. Sanding sugar is coarsely granulated for decorative purposes.
c. Superfine sugar is specially screened, uniformly fine-grained sugar for rapid solution.
d. Powdered or Confectioner’s sugar are machine ground from granulated sucrose.
Small quantities of cornstarch are usually added to prevent caking.
e. Lump sugar is prepared by pressing wet sugar crystals into a loaf form, hardened
and then cutting into cubes or tablets.
f. Brown sugar is a partially purified product with crystals varying from very light to very
dark brown. The lighter the color, the higher the stage of purification and the less
pronounced the flavor imparted to the brown sugar. Glucose, fructose and some
salts are present in brown sugar.
g. Raw brown sugar is the unrefined product that is separated from molasses. The
crystals are dark, coarse and sticky because they contain some molasses. It is also
called moscovado sugar.
h. Panutsa is a crude form of sugar. The sugar cane extract is evaporated into a brown
syrup concentrate and molded in polished small halved coconut shells.
i. Washed sugar is sucrose crystal which is one step short of the complete refining
process.
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 FRUITS & VEGETABLES
Sonia Y. De Leon
1. DEFINITION:
Fruits are the freshly, juicy products of plants that are seed-containing. When ripe, they
are edible without cooking.

Vegetables are plants or parts of plants such as roots, tubers, bulbs, stems, shoots,
leaves, fruits, and flowers used raw or cooking, several generally with an entrée or in
salads but not as desserts.

2. CLASSIFICATION OF VEGETABLES:
Vegetables are classified according to parts of plant used, chemical composition, and
nutritive value.
2.1 According to Parts of Plant Used
1. Roots are underground parts of plants. Good examples of these vegetables are
apulid tsina or water chestnut, kamote or sweet potato, kamoteng kahoy or cassava,
karot or carrot, gabi, or taro, labanos or radish, remolatsa or beats, singkamas, or yam
bean, tugi or spiny yam, ubi or violet.
2. Tubers are short, thickened, fleshy parts of an underground stem such as Jerusalem
artichokes, patatas or potatoes.
3. Bulbs are underground buds that send down roots and are made up of a very short
stem covered with layers. Included in this group are chives, garlic, leeks, onions and
shallots.
3 Seeds are parts from which a new plant will grow. They are referred to as pulses or
legumes and include beans such as mango or mung beans, broad beans,
garbanzos or chick-peas, papaya, or cow peas, frijoles, kidney beans, lentils, patani
or lima beans, pinto beans, mecan peas or soy beans, wax beans, and white beans.
4 Stems and shoots are stalks supporting leaves, flowers or fruits. These include
kintsay or celery, tangkay ng gabi or taro petioles, labong or bamboo shoots,
malunggay or horseradish, rubarbo or rhubarb, ubod or coconut pith, or palmetto
heart.
6. Leaves include alugbati or malabar night shade, dahon ng ampalaya or bitter melon
leaves, talbos ng kamote or sweet potato tops, kangkong or swamp cabbage,
letsugas or lettuce, mustasa or mustard, petsay or Chinese cabbage, talinum or
Philippine spinach, dahong sili or pepper leaves, wansuy or Coriander leaves,
sibuyas na mura or spring onion or shallots, leeks and scallions, all members of the
onion family, different only in size of stems.
7. Fruits include ampalaya or bitter melon, upo or bottle grourd, sayote or chayote,
pepino or cucumber, talong or eggplant, langkang hilaw or unripe jackfruit, okra or
patola or sponge gourd, kalabasa or squash, kamatis or tomatoes, siling hindi
maanghang or sweet pepper, siling labuyo or cayenne pepper, siling maanghang or
chili pepper.
8. Flowers are exemplified by koliplower or cauliflower, bulaklak ng kalabasa or squash
flower, katuray or Sesban flower.

2.2 According to Chemical Composition

• Carbohydrate-rich - such as seeds, roots, and tubers.
• Protein-rich - include seeds such as legumes and pulses. To name a few the
mung beans and the soybeans.
• Fat-rich - such as nuts, olives, and avocado.

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 • High moisture content - such as kabuti or mushrooms, kamatis or tomatoes,
kintsay or celery, koliplower or cauliflower, labanos or radish, letsugas or lettuce,
repolyo or cabbage.

2.3 According to Nutritive Value

Vegetable either be source of protein, vitamins or minerals. They are most
commonly sought for because of their vitamin A, vitamin B, or vitamin C content.

3. CLASSIFICATION OF FRUITS
Various types of fruits exist because the ovaries and seeds of the different flowers
develop in different ways.

Description of Each Type of Fruit:

• Aggregate fruit - This type consists of many tiny seed-bearing fruits combined
in a single mass which develops from the many ovaries of a single flower. In
cased of the strawberry, the tiny fruits are embedded on an enlarged, fleshy
receptacle.
• Berry - Each of these fruits is derived from a single ovary and may contain
one or more seeds. The banana is a berry that has lost its ability to develop
seeds because growers have long propagated it vegetatively with the aim of
getting rid of the seeds.
• Drupe - In this case the single- seeded stone fruit develops entirely from a
single ovary.
• False berry - These many seeded fruits result from the fusion of an ovary and
a receptacle.
• Hesperidium - The citrus fruits are the most common examples of this type of
fruit, which develops from a compound ovary into many seeded, multi-
sectioned fruit enclosed in a tough, oily skin.
• Multiple fruit - The ovaries and receptacles from multiple flowers on a
common base develop into these fruits.

All fruits develop from single ovaries, which are the bulbous bases of the female
parts (pistils) of flowers. Sometimes the base of the whole flower (receptacle)
also becomes a major part of the fruit. (Ensminger, 1995)

4. COMPOSITION AND NUTRITIVE VALUE OF FRUITS AND VEGETABLES

4.1 Proximate Analysis
Fruits and vegetables are generally higher in moisture content than most other
foods. Fruits usually have a moisture content as low as 72% for jackfruit to as much
94% for native melons. Besides water and the structural carbohydrates, cellulose, and
protopectin, all fruit and vegetables contain the available carbohydrates, namely sugar
and starch, as well as protein, traces of fat, and a wide array of vitamins and minerals.

4.2 Nutritive Values.

Fruits are high in water content. However, most fruits are fair to excellent sources
of calories (due to their sugars), fiber (poorly digested carbohydrate which simulates
movements of the digestive tract), various essential macro minerals and micro minerals,
vitamins and vitamin like factors. (Ensminger, 1995).

4.3 Vitamin Content.

Fruits and vegetables are dependent upon for vitamins, minerals and bulk or
undigestible fiber. They are usually classified as regulatory foods those that contain
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carotene, vitamin C and vitamin B complex to protect the eyesight, to keep the skin
smooth and clean, to prevent the occurrence of some bleeding-gums and easily bruised
skin, and increase body resistance against infection.

4.4 Texture
Texture is often associated with the structural make-up of the fruits and
vegetables. It includes qualities such as toughness, stringiness, slicing quality and
crispness. Since fruits and vegetables are groups of living cells undergoing metabolic
reactions, their texture is affected by primary factors such as the type of cells or the
structural make-up of the fruits and secondary factors which will affect the metabolic
reactions.

4.4.1 There are four types of plant cells:

a. Parenchyma cells are generally thin-walled iso-diametric and are made of cellulose.
Intercellular spaces are common. This explains the release of air from boiling
vegetables or fruits. The cells are cemented together by pectic substances of the middle
lamella. The rigidity of the tissues result from the turgor of the living protoplasts, and this
turgor is conditioned by the water pressure against the cell walls. In addition to the
protoplast and the vacuole, the protoplast of the parenchyma cells may contain either
numerous large choloroplasts or/and grains of starch. As the plant grows older, the
nature of the cementing substances often changes, lignins and other compounds are
deposited and the cellulose layer of the cell wall thickens.
b. Conducting cells are composed of long tubes through which water and salts or
nutrients are distributed throughout the plant. There are two types called xylem and
phloem. The walls of the xylem are composed primarily of cellulose thickened at
intervals in definite patterns with lignin. The walls of the phloem contain little lignin. Such
fibers are largely unchanged on cooking and when they are numerous or large produce
stringiness and toughness.
c. Supporting cells are long pointed cells whose cellulose walls thicken as the plant
ages and become encrusted with lignin.
d. Protective cells are specialized parenchyma cells. They secrete cutin and suberin.
Sometimes these cells are thick and corky; in other plants, they are thin. When pressed
together, these cells are quite tough. Often this layer of cells from skin or peel makes
them impervious to water and prevents mechanical injury.

4.4.2 Cellular Adhesion

It was mentioned that intercellular substances of pectic nature bind the cell walls
of adjacent cells together. The quantity and quality characteristics of this cementing
material may vary not only between varieties of the same species but also within each
activity, and between materials of different ages or grown under different conditions.
Softening of the plant tissues may be correlated with pectin changes. The protopectin is
converted to soluble pectin as repining progresses. There is a decrease in total pectic
substances over ripening. Accompanying these changes there may be a thinning of the
walls and a separation of the cells as these changes represent a lessening of the
cementing power of the intercellular material.

4.4.3 Cell Turgidity

The crisp firm texture of a normal plant tissue is, in addition to cellular cohesion
and structure, chiefly due to cellular turgidity which is a function of the water absorbing
power of the cell and the availability of water.

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 Cell turgidity depends on a number of factors:
a. concentration of osmotically active substances in the vacuole, both in true solution
and colloidal dispersion.
b. permeability of the protoplasm
c. elasticity of the cell walls.

4.5 Flavors Components of Fruits and Vegetable

Flavor is a composite of taste, odor touch, sight and even sound. Characteristic
differentiating flavors of foods are attributed primarily to the volatile and soluble
constituents. This is particularly true for fruits with pronounced characteristic aroma. The
bulk of volatile compounds of most fruit flavors consist of a homologous series of acids,
esters, alcohols, aldehydes and ketones. Flavor difference can be attributed to varying
proportions of these contributing flavor compounds and to trace amounts of unique “
character impact” components.

Sugar is the best known flavoring substance in fruits. Other changes which take
place with such compounds as acids, tannins and sulfuric compounds, affect the
acceptability of the fruits.

The compound then that may contribute to flavor in fruits and vegetables are:
1. Sugars - as fruits ripens, its sugar content increases. The superior flavor of freshly
harvested vegetables is partly due to their glutamic acid content.
2. Acids – which are found in all fruits and vegetables contribute to their characteristic
flavor. The kind of acid varies with the variety and stage of maturity of the fruits. As the
fruit ripens, acidity generally decreases. Some acids occur in certain vegetables and
fruits, like citric acid in citrus fruits and oxalic acid in green leafy vegetables.
3. Sulfur compounds- these compounds give unique characteristics to the onion and the
cabbage family.
4. Tannins or phenol compounds – the astringent or puckery flavor of some fruits and
underripe have been attributed to some of the phenolic compounds or tannins and has
more of the element of touch and taste. It is postulated that tannins do not disappear in
ripe fruits, but merely become insoluble.
Tannins are phenol compounds with several hydroxyl groups. They are classified
into the hydrolysable and the condensed tannins. The condensed tannins are complex
combination products that cannot be hydrolyzed by acids or enzymes.
5. Other compounds

Classes of Fruits According To Capability of Being Ripened After Harvest:

(By : Ofelia K. Bautista, Ph. D.)
A. Climacteric Fruits
Fruits that can be picked mature green and ripened after harvest. This group of
fruits have a high amount of starch that can be converted into sugars. The color and
flavor develop further after harvest. Their ripening rate can also be hastened. Such type
of fruit exhibits a rise in respiration when it starts to ripen which declines slightly before,
at or soon after it is ripe depending on the fruit. This pattern of respiration is called
climacteric pattern.

B. Non-Climacteric Fruits
Fruits that have to be picked ripe. This group of fruits have no starch to be
converted into sugars. They have to be picked ready to eat as there is no further
development of flavor after harvest. There may be, however, a slight improvement in the
taste if they are kept for some time after harvest due to faster breakdown of acid than
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sugar as in citrus. It may also be due to a reduction of moisture in the fruit resulting in
more concentration of sugars relative to water in the fruit as in lanzones where the loss
in moisture is due to both drying of the latex and transpiration. Such types of fruits show
hardly no change in respiration after harvest. This pattern of respiration is called non-
climacteric pattern.

Climacteric Fruits and Fruit Vegetables Non-Climacteric Fruits

Banana Avocado Grape Wax apple
Chico Mango Pineapple Rambutan
Muskmelon Papaya Starapple Strawberry
Watermelon Papaya Lanzones Pomelo
Watermelon Canistel Mandarin Calamansi
Soursop Tomato Oranges Lychee
Passion fruit Guava Longan Cashew
Breadfruit Jackfruit Duhat Nor and Rin
Cherimoya Persimmon Tomato Lime
Lemon Grapefruit
Java Plum

Job Sheet # 1-1

Job Title : Identifying raw materials for sugar concentration
Purpose : To enhance the learners ability in identifying fruits and
vegetables needed in sugar concentration.
Equipment, Tools and
Materials : Assorted fruits like mangoes, pineapple, oranges, guava,
papaya, santol, tamarind, guyabano, mangosten, sugar,
calamansi or lemon.
Precautions : Improper handling harms fruits and vegetables.

PROCEDURE:
1. Check the availability of different fruits and vegetables in the market.
2. Select and choose fruits ideal for jelly, jam, marmalade and preserves.
3. Label and store.
4. Set aside for the next step in preparing sugar concentrates

SELF CHECK #1-1

Identify raw materials needed for sugar concentration:
A. Select the correct answer
1. The principle of preservation by sugar concentration involves
a. use of high salt concentration
b. use of low sugar concentration
c. use of high sugar concentration
d. use of low salt concentration
2. The main ingredient in preservation by sugar concentration are
a. fruit and sugar/ sweetness
b. fruit and water
c. fruit and flavoring
d. sugar, flavoring and water
3. Which of the following fruit is not used as a raw material for sugar concentrate
a. guava
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 b. soursop
c. strawberry
d. cashew
4. In food preparation, the function of sugar is
a. sweetening agent
b. main ingredient
c. preserving agent
d. texture improver
e. all of the above
B. Enumeration/Identification
1. Enumerate five (5) fruits used in jelly making
a. d.
b. e.
c.
2. Enumerate five (5) fruits/vegetables used in jam making
a. d.
b. e.
c.
3. Enumerate the products of preservation by sugar concentrates using high
sugar-high solids
a. d.
b. e.
c.
4. Enumerate the products of preservation by sugar concentrates using high
concentration of sugar with or without the presence of acid
a. b. c.
5. What are the kinds of sugar according to sources
a. b.
6. Enumerate the market forms of sugars
a. e.
b. f.
c. g.
d. h.
7. What are the kinds of sugar according to chemical form
a. b.
8. Enumerate the functions of sugar in food preparation
a. e.
b. f.
c. g.
d. h.
9. Name four (4) various pigments of fruits and vegetables
a. c.
b. d.
10. Two (2) classes of fruits according to capability of being ripened after harves
a.
b.

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 PROCESSING OF JELLIES, MARMALADES AND JAMS
A. JELLIES
The product is transparent, bright, (clear with the bottom of the container seen clearly)
with characteristic fruit color/flavor with a mild acidic taste. Its shape follow the contour of the
container, can easily be slipped out of the container and is not sticky. The texture is smooth,
thick, quivery but not runny. Its final TSS is 65% soluble solids.

Extraction of Juice
1. Boiling – Many fruits require boiling with an equal amount of water to obtain the maximum
juice and pectin. Boiling softens the fruit tissue and converts pectose to pectin. However,
some juicy fruits like berries do not require the addition of water but need only to be crushed
and heated to boiling point for extraction and should not be boiled long enough to render the
fruit mushy.
2. Draining – the juice should not be pressed from the fruit but should only be drained thru a
cheesecloth jelly bag to obtain a clear juice. Some fruits can be satisfactorily cleared by
allowing it to settle overnight before final filtration.

B. Marmalades
Marmalade is clear jelly which contains evenly suspended slices of fruits or peel,
generally, citrus peels. There are two types of marmalades; the English and Scottish
marmalade made from the bitter oranges from Spain and the American sweet marmalade made
from cull oranges from California and Florida.
The general directions for jelly making apply to the preparation of marmalade except that
slices or pulp and peelings are included. In the case where citrus peelings are added, it is
necessary to partially remove the bitterness of the peel.This is done by slicing the peelings
thinly, boiling in plenty of water, soaking and repeating the process until the bitterness is
removed partially.
For the preparation of English marmalade, the whole fruit is used, and the juice
and peel are not prepared separately. The fruit is very finely shredded or sliced very thinly and
boiled until tender.

C. Jams
Jams are made from crushed fruit cooked with sugar to a moderately thick consistency of
not less than 45 parts by weight of sugar concentrated to not less than 65 percent soluble
solids.
It is prepared by boiling the whole or pieces of fruit with sugar until thick without
necessarily retaining the shape of the fruit. Various combinations of different fruits can be used
to produce exciting blends of flavor and acidity.
Fruits for jam making should be full maturity to possess rich flavors and texture.
Berries must be sorted, washed and stems removed. Some fruits require peeling, others do not.
Firm fruits require a little boiling to facilitate pulping. Some may be passed thru a course grinder
or chopped finely to produce a coarse fruit pulp.
Good jams have soft, thick, smooth and even consistency. A bright color, darkened but
not faded nor charred, may or may not retain the characteristic fruit shapes or bits; a good fruit
flavor pleasingly acidic and without any astringent or burnt taste, and a semi-jellied structure
that is easy to spread but without any free liquid.

Job Sheet # 2-1

Job Title : Boiling Fruits and Vegetables for Sugar Concentration

Purpose : To boil different fruits and vegetables for jelly, jam and marmalade
preparation.
Conditions or

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Situations for the Job : Fruits and vegetables should be fresh, mature and well-ripened to
achieve the characteristics flavor and color of the finished product.
Equipment, Tools and
Materials : Fresh fruits and vegetables, water, knife, peeler, chopping board, food
containers, stove, pan and tray.
Precautions : Do not overcook fruits and vegetables because long boiling reduces
the jellying strength of the pectin and gives a cloudy juice which is
difficult to filter.
PROCEDURE : Follow the given procedure

A. Boiling Fruits for Guava Jelly:

1. Select equal mixtures of green and ripe guavas.
2. Wash and cut into halves or quarters.
3. For every kilo of guavas, add 2 liters of water.
4. Boil in a stainless steel casserole for 30 minutes.
5. Strain through a cheesecloth bag.
6. Crush the pulp and boil again, using 1-½ liters of water.
7. Strain and combine the two (2) extracts.
8. Measure.
9. Set aside for the next processing procedure.

B. Boiling Fruits for Santol Jelly :

1. Prepare an equal amount of slightly under ripe and just ripe santol.
2. Wash very well and boil blanch for about five minutes.
3. Cut pulp into small pieces and place in pan together with the seeds.
4. Add enough water to barely cover the fruit.
5. Boil gently until soft.
6. Pour into jelly bag to squeeze out the juice. Allow to settle.
7. Set aside for the next processing procedure.

C. Boiling Fruits for Mango Jam

1. Wash ripe, sound mangoes.
2. Scoop out the pulp.
3. To every kilo of the pulp, add ¼ kilo sugar.
4. Cook until thick enough to spread.
5. Set aside for the next processing procedure.

D. Boiling Fruits for Pineapple Jam

1. Use regular sized ripe pineapples.
2. Peel the fruit and remove the eyes.
3. Wash very well and cut into small pieces and chop finely.
4. To every cup of chopped or grated pulp, add one cup of sugar.
5. Boil until thick.
6.Set aside for the next processing procedure.

D. Boiling Fruits for Tamarind Jam

1. Use ripe tamarind.
2. Peel and soak overnight in plenty of ware.
3. Drain and press out pulp through a cheese cloth or coarse cloth.
4. Discard the seeds and measure pulp in pan.
5. Add the right amount of sugar.
6. Boil, stir constantly until thick.
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7. Set aside for the next processing procedure.

E. Boiling Fruits for Mango-Orange Marmalade

1. Wash, peel and scoop out of mango with spoon.
2. Chop finely using a stainless steel knife.
3. Shred the orange rind.
4. Combine chopped mango, orange pulp and peel in a stainless steel kettle.
5. For every cup of the combined mixture, add ¾ to one (1) cup of sugar.
6. Stir until sugar is completely dissolved.
7. Boil mixture rapidly while constantly stirring until thick.
8. Set aside for the next processing procedure.

Raw Material Requirement for a Good Quality Sugar Concentrate

Product Characteristics of Raw Materials Fruits/Vegetables

Jellies ▪ Fresh mature ripe fruit Papaya. Guava, Santol

▪ Rich in pectin and acid and combination of Papaya
▪ Fruits high in pectin but low in and Pineapple.
acid (papaya) combined with
fruits low in pectin but high in
acid (pineapple)
▪ Combination of rare ripe fruits
high in pectin and acid but
lacks in aroma combined with
ripe frits with low acid and
pectin contents but rich in
aroma
▪ Uniform size, large fruit, cut

Jams ▪ Fresh fully mature fruits to Guava

possess rich flavor and texture Durian
▪ Fresh from bruise and insect Guyabano
infestation Strawberry
▪ Made practically from all Jackfruit
varieties of fruit Mango
▪ Combination of different kinds Papaya
of fruits will produce exciting Pineapple
blend due to their flavor and Sampaloc
acidity Santol

Preserves ▪ Firm ripe fruits in perfect Guava, Kamyas,

condition Guyabano, Melon,
▪ Uniform cut Strawberry. Watermelon,
whole/halved/quartered/sliced Mango, Papaya,
Mangosteen, Pineapple

Marmalade ▪ Same as in jelly Pineapple, Papaya.

Grapefruit, Oranges, Lime
Lemon

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 JAM
Product Description
Jams are made from crushed fruit cooked with sugar to a moderately thick consistency of
not less than 45 parts by weight of sugar concentrated to not less than 65 percent soluble
solids.
It is prepared by boiling the whole or pieces of fruit with sugar until thick without
necessarily retaining the shape of the fruit. Various combinations of different fruits can be used
to produce exciting blends of flavor and acidity.
Good jams have soft, thick, smooth and even consistency. A bright color, darkened but
not faded nor charred, may or may not retain the characteristic fruit shapes or bits; a good fruit
flavor pleasingly acidic and without any astringent or burnt taste, and a semi-jellied structure
that is easy to spread but without any free liquid.

Fruit for Jam Making

Fruits should be fresh, mature and well-ripened in order to achieve the characteristic
flavor and color of the finished jam. Preference is also placed on fruits rich in pectin and acid.
Some fruits require peeling while others do not. Firm fruits require a little boiling to facilitate
pulping. Some may be passed through a coarse grinder or chopped fine to produce a coarse
fruit pulp.

Amount of Sugar to Add

The proportion of sugar to fruit varies with the variety of fruit and, the degree of ripeness
and acidity. An equal amount of sugar and fruit is the general proportion used, although the
amount of sugar may range from ¾ to ¼ cup per cup of fruit. In general, too much sugar must
be avoided as it will make the product too sweet and mask the delicate flavor of the fruit. When
a neutral-flavored fruit like papaya is used, it is advisable to add a small amount of acid to bring
out the flavor of the fruit and prevent crystallization of sugar.

Pectin-Acid-Sugar Relationship
With increasing pectin concentration, gel strength increases up to a certain point where
more addition of pectin has too little or no effect at all. No gel formation results with too little
pectin. Rigidity or jam structure is influenced by acidity and sugar concentration. Acid toughens
the fibers of the jam network although very high acidity leads to hydrolysis of pectin resulting in
syneresis or destruction of jam structure with no gel formation. Less sugar is needed with
increasing acid concentration, when more sugar is added, the less acid the solution. Increasing
the pectin and the acid increases the stiffness or strength of the gel, while increasing the sugar
decreases the jam strength.(Lagus, Cruel, Claudio 1977)

General Process/Quality Control Points for Jam Making

Process Quality Control Points
Grading Maturity (firm and ripe) and condition of fruit (defects,
mechanical and biological damage
Washing Remove adhering dirt, pesticide, and spray residue, soil. Etc
Cutting/Softening Fruits with seeds maybe left as whole or deseeded
Fruit tissue must be softened to convert pectose to pectin.
Boiling Rapid boiling of small batch of production to prevent discoloration
and retain the color. End point: 219 to 221 °F, soluble solids –
65°Bx
Packing Fill into sterilized bottles while hot
Leave headspace approximately ¼” (0.6 cm)
Processing Proper time and temperature of boiling in a water bath should be
observed

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BUTTERS AND CONSERVES
Butter and conserves are similar to jams but with lesser sweetness. They usually have
43° Bx soluble solids. Butter differs with jams with presence of spices and conserves with the
presence of nuts and/or raisins. The above products are used as toppings, spreads and cake
fillings. Process, quality control measures, and technical problems are similar with that of jams.

ADDITION OF SUGAR
A. JELLIES
Sugar is the precipitating agent of the pectin, causing it to form the network of the jelly.
Like acid, it controls the rigidity or strength of the jelly. It also adds flavor to the product while
acting as a preservative at the same time.
The amount of sugar to be added depends upon the acid and pectin content of the juice.
The more acid there is in the solution, the less sugar required. The higher the pectin content,
the more sugar added. Always remember to add sugar to the juice before boiling.
Sugar is added to the clear juice in the following proportions:
1. If juice is rich in pectin, add 1 cup full of sugar per cup of juice.
2. If moderately rich, add ¾ cup of sugar per cup of juice.
3. If juice is poor, add ½ cup sugar per cup of juice.
B. JAM
The proportion of sugar to fruit varies with the variety of fruit and, the degree of ripeness
and acidity. An equal amount of sugar and fruit is the general proportion used, although the
amount of sugar may range from ¾ - ¼ cup per cup of juice. In general, too much sugar must
be avoided as it will make the product too sweet and mask the delicate flavor of the fruit. When
a neutral flavored fruit like papaya is used, it is advisable to add a small amount of acid to bring
out the flavor of the fruit and prevent crystallization of sugar.
Add the sugar when the skin of the fruits are completely softened, otherwise, the fruits
become hard if sugar is added early.
C. MARMALADES
An equal weight of sugar is normally added to the juice ( juice and fruit ). These are
boiled to the jellying point, usually 100°C.
D. FRUIT PRESERVES
Fruits are cut or whole, cooked in syrup and processed. Procedure varies for each type
and is processed according to its size and texture.
- large cut cooked in syrup
- Firm, cooked in water, medium syrup.
- Sour directly in heavy syrup
- Soft, cooked in diluted syrup at the start, then gradually increasing sugar
concentration. Cooking impregnates the fruit pieces with sugar. Ratio of fruits to
sugar is close to 45% fruit and 55% sugar.
E. CANDIED FRUITS AND GLAZED FRUITS
Candied fruits are prepared by gradually concentrating fruits in syrup and repeated
boiling until the fruits are heavily impregnated with syrup.
For glazed fruits, syrup treated fruits are dipped in hot water then in ½% pectin solution
or confectioner’s glucose syrup ( 1 part sugar, 1 part corn syrup and 2 parts water ) before
drying for 2 hours at 50°C to give the product a shiny coat.

JOB SHEET #3-1

Job Title : Mixing Sugar to Finely Chopped Fruits for Jam

Purpose : To determine the proportion of sugar for jam preparation.
Equipment, Tools and
Materials : Fruits, sugar, acid, mixing bowl, ladle, cooking pan, stove, weighing
scale and measuring cup.
Code No. Date: Developed Date: Revised
Preparing Raw Materials Page 63
June 2005 December 2005
Precautions : Too much sugar must be avoided as it will make the product too sweet
and mask the delicate flavor of the fruit.
PROCEDURE : Follow the procedure in preparing a jam. (You can also use
the previously boiled fruits or the prepared pulp add the
necessary amount of sugar).
A. Mango Jam
1. Wash ripe, sound mangoes.
2. Scoop out the pulp.
3. To every kilo of the pulp, add ¼ kilo sugar.
4. Cook until thick enough to spread.
B. Pineapple Jam
1. Use regular sized ripe pineapples.
2. Peel the fruit and remove the eyes.
3. Wash very well and cut into small pieces and chop finely.
4. To every cup of chopped or grated pulp, add one cup of sugar.
5. Boil until thick.
C. Tamarind Jam
1. Use ripe tamarind.
2. Peel and soak overnight in plenty of ware.
3. Drain and press out pulp through a cheese cloth or coarse cloth.
4. Discard the seeds and measure pulp in pan.
5. Add the right amount of sugar.
6. Boil, stir constantly until thick.

SELF CHECK# 5-1

Fill in the blank:
1.________ is the precipitating agent of the pectin, causing it to form the network of the jelly.
Like acid, it controls the rigidity or strength of the jelly. It also adds flavor to the product while
acting as a preservative at the same time.
2.The proportion of sugar to fruit varies with the _______ and __________________.
3.________ are made from crushed fruit cooked with sugar to a moderately thick consistency of
not less than 45 parts by weight of sugar concentrated to not less than 65 percent soluble
solids.
4.When a neutral-flavored fruit like papaya is used, it is advisable to add a small amount of
________ to bring out the flavor of the fruit and prevent crystallization of sugar.

5. Rigidity or jam structure is influenced by _______ and _______ concentration.

Answer Key # 5-1

1. _Sugar___ is the precipitating agent of the pectin, causing it to form the network of the jelly.
Like acid, it controls the rigidity or strength of the jelly. It also adds flavor to the product while
acting as a preservative at the same time.
2.The proportion of sugar to fruit varies with the _acid___ and __pectin____.
3.__Jams____ are made from crushed fruit cooked with sugar to a moderately thick consistency
of not less than 45 parts by weight of sugar concentrated to not less than 65 percent soluble
solids.
4.When a neutral-flavored fruit like papaya is used, it is advisable to add a small amount of
___acid___ to bring out the flavor of the fruit and prevent crystallization of sugar.
5. Rigidity or jam structure is influenced by _acidity_____ and __sugar_____ concentration.

Code No. Date: Developed Date: Revised

Preparing Raw Materials Page 63
June 2005 December 2005
 FRUIT PRESERVES
Product Description
Preserves retain the original shape of the fruit, well plumped, not shriveled or too tough;
fruit skin is translucent, not dark or dull in color. The syrup must be thick and not watery. The
texture is tender, not leathery nor mushy. The product retains its characteristic fruit flavor,
pleasingly sweet, not bitter, astringent or sour. Its final concentration is 50 – 60˚ Brix and its
cooking end point is 104˚C.
Fruit preserves are used as toppings for ice creams, cakes, bakery products or as
desserts.
Fruits are cut or whole, cooked in syrup and processed. Procedure varies for each type
and is processed according to its size and texture:
- Large, cut cooked in syrup
- Firm, cooked in water, medium syrup
- Sour directly in heavy syrup
- Soft, cooked in diluted syrup at the start, then gradually increasing sugar concentration.
Cooking impregnates the fruit pieces with sugar. Ratio of fruits to sugar is close to 45%
fruit and 55% sugar.

Ways of preparing Preserves

a. Open Kettle. This require one-step process, fruits are cooked in syrup (at first cooking to
soften the fruit, then rapidly until the fruit is translucent), and directly packed in bottles e.g.
Macapuno, kamias, mango, pineapple, strawberry

b. Slow Open Kettle. The fruit is boiled in a sugar solution, set aside overnight, then the sugar
concentration is increased by 10% and the mixture boiled to render the fruit tender but not soft.
The process is repeated until the product is of the desired consistency. e.g. Kaong, jackfruit,
watermelon, santol, rimas, banana, calamansi, condol

General Process/Quality Control Points for Fruit Preserves

Process Quality Control Points
Grading Maturity (firm and ripe) and condition of fruit
Washing Remove adhering dirt, soil etc
Peeling/Slicing Uniformity of cuts. The same-sized pieces will require
the same cooking time and the finished preserve will
be more evenly cooked.
Syruping & Cooking Correct proportion of sugar and water, syrup and
fruit. The amount of sugar that may be added
depending on the type of fruit.
Fruits fully covered with syrup.
Exposed pieces will dry on the surface and shrink before
enough syrup has entered the pieces to plump them.
Cooked rapidly to insure sparkling and bright preserve.
Add acid
Final cooking temperature 104˚C
Final TSS, 50 – 60 Bx
Packing/Exhausting Filling temperature, 82 - 86˚C
Sealing & Cooling Check integrity of seal
Immediate lowering of product temperature (for
canned product - immersed in a running water bath;
for bottled product - air-cool using fans to speed up cooling).
Washing/Drying Completely clean side spills for better product
presentation
Labeling & Storing Cool, dark, dry place for storage
Code No. Date: Developed Date: Revised
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June 2005 December 2005
 CANDIED FRUITS AND GLAZED FRUITS
Product Description
Candied fruits are prepared by gradually concentrating fruits in syrup & repeated boiling
until the fruits are heavily impregnated with syrup. Following the syruping process, the fruit is
washed dried and packed.
For glazed fruits, syrup treated fruits are dipped in hot water then in ½% pectin solution
or confectioner’s glucose syrup (1 part sugar, 1 part corn syrup and 2 parts water) before drying
for 2 hours at 50˚C to give the product a shiny coat.
The fruits must not soften and become merely jam, nor must it not become tough,
leathery or shriveled.
General Process/Quality Control Points for Candied Fruits and Glazed Fruits
Process Quality Control Points
Grading Maturity (immature or firm – ripe fruit
Washing Remove dirt, soil, etc
Paring/Cutting Uniformity of size and shape
Soaking in Lime Optimum time of soaking to ensure firm texture
Washing Wash several changes of water to remove lime
Cooking (optional) Cooking in water makes the tissue soft and
permeable to syrup. Time of cooking depends upon the
texture of fruit
Syruping Correct concentration of sugar
Time of soaking in syrup. Time and temperature of heating in
Syrup.
Step up method of syruping by increasing syrup concentration by 10° Bx daily
Washing Thoroughly rinse the fruit to remove excess syrup
from the surface
Glazing (for glazed fruits) Time and correct syrup mixture
Drying Time and temperature of drying
Tray loading density

JOB SHEET # 4-1

Job Title : Preparing Fruit Preserves

Purpose : To demonstrate the ability to cook in syrup variety of fruits.
Equipment, Tools,
Materials and Supplies : Fruits 1 kg. each, sugar, water, weighing scale, measuring cups, tray,
knife, chopping board, mixing bowl, cooking pan and stove
Precautions : Proper cooking time and procedure must be observed.
PROCEDURE : Given the procedure below, prepare fruit preserves.

A. Guyabano Preserve
1. Select mature, unripe guyabano (soursop).
2. Peel and slice into about ¼ inch thick with a stainless knife. Soak in water.
3. Blanch for 5 minutes.
4. Cook in syrup made up of 2 parts sugar and 1 part water fro 15 minutes. Soak overnight.
5. Drain and boil in syrup. Add fruits and boil until syrup is thick. Soak overnight.
6. Repeat No. 5 for 2 days until syrup becomes very thick.
7. Drain and pack the hot guyabano in preserving jars.
8. Fill with syrup and pasteurize pint jars for 30 minutes.
Code No. Date: Developed Date: Revised
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June 2005 December 2005
B. Kaong Preserve
1. Select young and tender kaong.
2. Wash thoroughly and blanch for 10 minutes.
3. Prepare syrup made up of 2 parts sugar and 1 part water.
4. Boil the kaong in syrup for 10 minutes. Allow to soak overnight.
5. Repeat No.4 for 2 days until syrup is very thick.
6. Flavor with either orange or calamansi rind and cook for about 30 minutes.
7. Pack while hot in preserving jars. Pasteurize pint for 25 minutes.

C. Macapuno Preserve
1. Cut open the nut and discard the oily viscous portion.
2. Scrape the meat then blanch for two minutes. Drain.
3. Cook in syrup using 2 parts sugar and 1 part water.
4. Boil the macapuno until transparent.
5. Pour while hot in dry preserving jars. Sterilize pint jars for 20 minutes in boiling water or at 10
lbs. for 10 minutes in a pressure cooker.
6. Cool.

D. Guava Preserve
1. Wash guavas. Pare. Cut into halves and scoop out the seeds.
2. Immerse fruits immediately in a pan of water to prevent discoloration.
3. Prepare enough syrup to cover the fruits using one part sugar to one part water.
4. Boil syrup, add guavas and cook for 10 minutes.
5. Set aside overnight, the fruits completely immersed in syrup.
6. Next day, drain syrup. Add one cup sugar for every 4 cups of syrups. Boil the syrup.. Add
guavas. Cook over low fire for 5 minutes. Set aside overnight, the fruits covered by the syrup.
7. Next day, drain syrup. Boil syrup until thick. Add guavas. Cook over low fire for a few
minutes.
8. Pack guavas in dry sterilized bottles.
9. Pour boiling syrup. Remove air bubbles.
10.Pasteurize for 20 minutes. Cool.

E. Watermelon Rind Preserve

1. Pare the watermelon rind with some red portion left. Slice to desired sizes.
2. Soak in 2 tbsp. lime solution prepared by dissolving lime in 4 cups water for 2 hours. Wash
thoroughly to remove excess lime. Blanch for 10 minutes depending on the maturity of the
peels.
3. Cook in syrup made up of 2 parts sugar and 1 part water for 10 minutes. Soak overnight.
4. Drain. Boil syrup. Add peels and continue boiling. Soak peels in syrup overnight.
5. Repeat No.4 for 2 days till syrup is thick.
6. Drain. Boil syrup. Pack peels in jars.
7. Pour boiling syrup. Remove air bubbles.
8. Pasteurize for 20 minutes.

Code No. Date: Developed Date: Revised

Preparing Raw Materials Page 63
June 2005 December 2005
 TECHNICAL TERMS

Climacteric fruits - fruits that ripen after harvest.

Cultivar - different varieties of the same fruit or vegetable.
Degrees Brix or ºBx - commonly used to measure the sugar concentration
in citrus juices.
Fruits - are the parts of the plant, which had developed from
a flower into a fleshy material with seeds.
Grading - fresh fruits and vegetables are graded on the basis
of color, size, shape, degree of maturity and freedom
from defects
Maturity - when the fruit or vegetable is ready to eat or if
harvested, will become ready to eat upon further
ripening.
Oxidation - the change in food or food constituents caused by its
chemical combination with atmospheric oxygen.
Perishable - quick to decay or spoil unless stored properly.
pH - measure of the degree of acidity of foods. It is
numerically equivalent to the negative logarithm of
the hydrogen ion.
Ripe - the optimal state when the color, flavor and texture
of a fruit or vegetable are at their peak.
Senescence - the condition in which a fruit or vegetable is over ripe
to the point of inedibility.
Shearing - the act of slicing, halving dicing or flaking of produce
by using one or two interacting or rotating blades,
adjustable for various depth cuts.
Sugar Concentrates - made by boiling fruits or vegetables using sugar as
preservatives
Tropical and sub-tropical - types of fruit, which require warm climates but are
not citrus.
Turgor - whether or not the fruit and vegetable is firm
in texture or wilted.
Vegetable - are plants or parts of plants, which are used for
human consumption. This part may be the leaves,
seeds, roots, tubers, bulbs, flowers, fruits, stems and
shoots.
Water Activity - Aw is defined as the vapor pressure of water in the
food divided by the vapor pressure of pure water at
the same temperature. It is also the term used to
express the availability of water for microbial,
enzymatic or chemical activity.

Code No. Date: Developed Date: Revised

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June 2005 December 2005