1 / 17

Comparing Natural Pectin from Apples and Grapefruit in Strawberry Jam

Comparing Natural Pectin from Apples and Grapefruit in Strawberry Jam. Nicolle Brossard & Jennifer Morgan. Introduction. Utilize waste materials Natural, no chemicals added Allows for a completely organic product Promotes fiber intake Natural source of sweetener Pectin is a soluble fiber

efuru
Télécharger la présentation

Comparing Natural Pectin from Apples and Grapefruit in Strawberry Jam

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Comparing Natural Pectin from Apples and Grapefruit in Strawberry Jam Nicolle Brossard & Jennifer Morgan

  2. Introduction • Utilize waste materials • Natural, no chemicals added • Allows for a completely organic product • Promotes fiber intake • Natural source of sweetener • Pectin is a soluble fiber • Reduce cholesterol • Delay emptying of stomach • Promotes fullness • Helps avoid blood sugar spikes

  3. Background Information • Until early 1800’s, only options were pickling, salting, drying or smoking food stuffs. They affected: • Taste, texture and nutritional value. • French chef Nicolas Appert perfected his revolutionary bottling technique-Appert found that by enclosing provisions within a sealed bottle and boiling it, the food would keep indefinitely. • 1860’s-canning was used for civil war soldiers • 1870’s-U.S. was lead exporter of canned goods • With the slow-food movement, organic food movement, and increase in consumer demand for healthier food options compared to traditional commercial products.

  4. Hypothesis Based on evaluation of acceptability (texture, taste, overall) and rheology, the strawberry jams made with pectin derived from apples and grapefruit will be equivalent to the manufactured, store bought pectin keeping all other variables the same.

  5. Methods • Extract Apple and Grapefruit Pectins • Prepare strawberries • Prepare jam • Reduce jam • Measure Results (objective and subjective)

  6. Extracting Apple Pectin • Apple • Granny smith apples • Cut apples into 1” cubes with peel and seeds (approx 2 quarts) • Add enough water to cover • Boil until soft and mushy, ~1 hour • Strain with cheesecloth

  7. Extracting Grapefruit Pectin • Grapefruit • Peeled the rind • Cut off white pith • Cut pith into ½” pieces (approx ½ Lb) • Soak in ¼ C lemon juice for 1 hour • Add 2 C water and boil for 1 hour • Strain with cheesecloth

  8. Strawberry Jam with Commercial Pectin • Wash strawberries and cut off hulls then pulse in food processor. • Mix commercial pectin and lemon juice with strawberries and boil mixture in a non reactive pot. • Add sugar and boil until the mixture reaches gel point • Remove top layer of film. • Can, process in water bath, and cool.

  9. Strawberry Jam with Apple & Grapefruit Pectin • Allow pureed strawberries to macerate in sugar for 8 hours • Repeat cooking process used for jam with commercial pectin • Equal parts of apple pectin and strawberry mixture • Equal parts of grapefruit pectin and strawberry mixture Grapefruit Apple

  10. Strawberry Jam with Apple & Grapefruit Pectin Day 1 before reducing jam Day 2 after reducing jam Grapefruit Apple

  11. Complications & Variations • Creating the strawberry jam with apple and grapefruit pectin required alterations to the control recipe. • Altering sugar, pectin, and lemon juice amounts to create a gel • Loss of gel required reduction of strawberry jams with apple and grapefruit pectin • Color change, flavor more concentrated in jam with grapefruit pectin C A G

  12. Objective Results

  13. Comparing Apples and Oranges…or grapefruit

  14. Subjective Results

  15. Implications & Conclusions • Pectin can be derived from natural sources and still create a suitable product that compares to commercial products. • Added soluble fiber from the apple pectin & reduced sugar can create a product that would be preferred over a commercial strawberry jam for diabetic or weight-conscious consumers. • Grapefruit may interact with medications and may not be a suitable product for all potential consumers. • Orange pectin is feasible as an alternative for a different flavor profile.

  16. References • Hinton, C. L. (January 01, 1940). The quantitative basis of pectin jelly formation in relation to pH conditions. The Biochemical Journal, 34, 8-9. • Bennison, E. W., & Norris, F. W. (January 01, 1939). The pectic substances of plants: The relation between jelly strength, viscosity and composition of various pectins. The Biochemical Journal, 33, 9, 1443-51. • Lima, M.S., Paiva, E.P., Andrade, S.A.C., Paixao, J.A. Fruit pectins-A suitable tool for screening gelling properties using infrared spectroscopy. Food Hydrocolloids, Jan 2010, Issue 1, pg. 1-7. • Sorensen, I., Pedersen, H. L., Willats, W.G.T., An array of possibilities for pectin. Carbohydrate research, Sep 2009, Issue 14, pg. 1872-1878. • Carbonell, E., Costell, E. Duran, L. Fruit content influence on gel strength of strawberry and peach jams. Journal of food science, Sep 1991, Volume 56, Issue 5, pg. 1384-1387. • Guichard, E., Issanchou, S., Descourvieres, A., Etievant, P. Pectin concentration, molecular weight, and degree of esterification: Influence on volatile composition and sensory characteristics of strawberry jam. Journal of food science. Nov 1991, Volume 56, Issue 6, pg. 1621-1627.

  17. Questions ?

More Related