FST 141

Food Processing II

Exercise No. 4
SUGAR CONCENTRATES

March 1, 2016
 I ABSTRACT
Sugar concentrates are products wherein the preservation technique used was
lowering water activity (Aw). In this exercise, three sugar concentrate products were made
namely, jam, jelly, and marmalade. These products were then subjected to sensory evaluation
using general acceptability test obtained from 15 randomly selected respondents. The mean of
each attribute was computed and was compared and related to the hedonic scale provided. Upon
subjecting to analysis of the score sheets obtained, the results showed that the jams overall
acceptability was the highest in score while flavor and overall acceptability was the attribute
most preferred for the product jelly. Flavor was the highest scored attribute for the sugar
concentrate, marmalade. In comparing the three products, Dalandan Jelly was the most favored
product.
II INTRODUCTION

In food commodities, water plays an important role in constructing the integrity of

food but at the same time can be a determining factor on the spoilage of food. Microorganisms,
in order to survive, primarily need water. This means that it is important to lower the water
available for microorganisms growth. This can be done by lowering the water activity A w
which is defined by Sandaluchi (2012) as the ratio of the vapor of the water present in the
substrate to that of pure water at constant temperatureof the food product. Lowering the water
activity as a food preservation method is observed in food products as jams, jellies, and
marmalades. This products were generally termed as sugar concentrates since sugar was the
humectant, which according to Belitz, Grosch and Schieberle (2009) as additives for retaining
food moisture and softness and inhibiting crystallization.
Jams are made by crushing fruit with sugar. The product is usually thick and sweet but is
not firm like jelly, it is spreadable. Jellies on the other hand are made from fruit juice and sugar.
Other attributes that can different jellies with other sugar concentrates is that they are clear, and
they hold their shape yet are tender. Lastly, marmalades are usually made of citrus fruits and
contain pieces of peel suspended in a transparent jelly (Mrs. Wages, 2016).
To be familiarized with the techniques involved in food processing through sugar
concentration, products jam, jelly, and marmalade were made and to evaluate the sensory
attributes of each product, general acceptability test for each was done.
METHODOLOGY
Materials
Fresh fruit (mango, dalandan) Top loading balance
Refined sugar Stainless steel kettle
Chopping board Waring blender
Stainless steel knives Stainless steel/wooden ladle
Procedure
1. Mango Jam (Fruit Pulp + Sugar)
Fruit (Mango)

wash and peel

chop

weigh

cook (1:3/4) measure pH

measure sugar concentration (65Brix)

2. Dalandan Jelly (Fruit extract + Sugar)

Fruit (Dalandan)

wash

simmer for 45-60 minutes (add water, cover the fruit)

strain (free flowing)

weigh
perform alcohol precipitation
extract 5mL : 15 mL 70% ethyl alcohol
Addition of 1% pectin if weak
cook
(addition of 1:1 sugar and measure pH; if pH higher than 3.3, add 0.5% citric acid)

measure sugar concentration (>65Brix)

3. Dalandan Marmalade
Fruit (Dalandan)

blanch for 1-2 minutes white peel/portion

peel cut into thin strips, submerge in
water + salt solution then boil in
50% syrup
place white portion of peel
in cheesecloth
 cook for 20 minutes after addition of 2 or 3 cups of water

strain using cheesecloth

repeat the process

combine the two extracts

add 10% cooked peels

boil/cook upon addition of (1:1 sugar) measure pH

measure sugar concentration (65Brix)

Processing : The final products (jam, jelly and marmalade) were processed in boiling
water for 10 minutes then air cooled in inverted position

4. Sensory attributes were evaluated using General Acceptability Test.

RESULTS AND DISCUSSION

Lowering the water activity by increasing the sugar concentration is the method of preservation
in processing jams, jellies and marmalades. Mango jam, dalandan jelly and dalandan marmalade
were made to be familiarized with the techniques in food processing of sugar concentrate
products. The products had a pH of 3.0 to 3.3 and a total soluble solids of 65Brix.
The optimal soluble solids content for jams is 60-65%. Replacing part of the sucrose with
glucose syrup or the use of the optimal type of pectin may prevent the formation of brittle gels
and the crystallization of sugar and dextrose (Herbstreith&Fox, 2015).
The jam, jelly and marmalade were subjected to sensory evaluation by letting fifteen (15)
randomly-selected respondents assess the samples. The respondents rated each sample according
to seven (7) different food quality attributes, which are color, aroma, flavor, sweetness, sourness,
mouthfeel and the overall acceptability of the samples. They rated from 1 to 9 based on the given
scale that is shown in Table 4.1 below.
 Table 4.1. Scale for the evaluation of the product for each quality attributes.
SCALING
1 Dislike extremely
2 Dislike very much
3 Dislike moderately
4 Dislike slightly
5 Neither like nor dislike
6 Like slightly
7 Like moderately
8 Like very much
9 Like extremely

Table 4.2. Scores on the Sensory Evaluation of Mango jam.

Attribute COLO AROM SWEETNES SOURNES MOUTHFEE OA
FLAVOR
s R A S S L ACCPT.
4 7 8 7 6 7 8
4 5 8 8 8 8 8
8 5 6 6 7 7 8
7 7 6 6 6 6 6
5 6 7 7 7 6 7
4 6 8 8 8 5 6
7 6 7 4 6 7 7
Scores 8 8 8 8 6 7 8
4 7 7 6 7 7 7
6 6 6 7 5 8 8
3 7 8 8 8 8 9
4 6 8 8 8 6 7
6 6 6 7 5 8 8
3 5 8 8 5 8 9
6 7 9 9 5 7 8
Mean 5.27 6.27 7.33 7.13 6.47 7.00 7.60

Table 4.2 shows the food attribute scores of the mango jam after being sensory evaluated
by fifteen respondents. Based on the data, the overall acceptability of the jam was rated to have
the highest score among the food attributes. It gained a mean score of 7.60. The flavor attribute
came next to the overall acceptability attribute with a mean of 7.33; then followed by sweetness
with 7.13; then mouthfeel, sourness, aroma and color with scores 7.00, 6.47, 6.27 and 5.27,
respectively.
The color attribute was least rated among the others. The time-temperature treatment on
the processing of the jam might have caused the undesirable change in color that most of the
respondents did not like. The overall acceptability was rated to be like very much by the
evaluators, while neither like nor dislike on the color of the jam.
Table 4.3. Scores on the Sensory Evaluation of Dalandan jelly.
Attribute COLO AROM SWEETNES SOURNES MOUTHFEE OA
FLAVOR
s R A S S L ACCPT.
8 3 7 6 5 7 7
7 4 8 7 7 8 8
9 2 9 9 9 9 8
9 5 9 8 9 8 9
9 7 9 8 7 9 9
6 8 7 7 8 6 7
8 7 7 6 9 9 8
Scores 9 7 8 8 7 9 8
7 7 7 8 7 7 7
9 7 9 7 8 8 8
8 8 8 9 9 7 8
8 7 8 8 7 7 8
8 7 7 7 8 7 8
5 8 7 9 8 8 8
7 5 8 7 6 8 7
Mean 7.80 6.13 7.87 7.60 7.60 7.80 7.87

The table above shows the scores on the food quality attributes of the dalandan jelly after
subjecting it to sensory evaluation. The respondents rated the flavor and the overall acceptability
to be the highest among the attributes. The two attributes both have a mean value of 7.87 (~8),
which is considered to be like very much based on the scaling.
Moreover, the next highest attribute rated were the color and mouthfeel with both 7.8
mean score. Meanwhile, the sweetness and sourness were scored to have 7.60 by the
respondents. These four attributes were also considered as like very much since rounding them
off will give a value of 8.00.
Lastly from the dalandan jelly sample, the least rated attribute is the aroma with a mean
score of 6.13, which is qualitatively reflected as like slightly by the fifteen respondents. In fact,
several of them commented that there was no aroma perceived from the jelly, which is then
reflected on the resultant score of the attribute.
Table 4.4. Scores on the Sensory Evaluation of dalandan marmalade.
Attribute COLO AROM SWEETNES SOURNES MOUTHFEE OA
FLAVOR
s R A S S L ACCPT.
Scores 6 6 7 7 7 7 7
7 5 8 8 8 6 8
 7 6 8 8 7 9 8
7 7 7 6 6 8 8
4 6 6 7 5 7 6
7 7 8 6 7 4 7
3 9 9 7 7 4 7
5 3 6 4 5 6 6
6 5 7 6 7 5 6
6 6 9 9 7 8 8
7 5 7 8 8 8 8
4 5 6 6 6 7 7
6 5 8 7 7 8 7
6 5 7 7 3 6 7
7 8 9 7 7 5 7
Mean 5.87 5.87 7.47 6.87 6.47 6.53 7.13

The scores on the sensory evaluation of the dalandan marmalade are shown on Table 4.4
above. According to the data, the highest rated food attribute is the flavor of the product, which
gained a 7.47 mean score. This score corresponds to like moderately based on the scaling
given. The next high scorer is the overall acceptability, followed by the sweetness, mouthfeel and
sourness. The least rated are color and aroma which both have a mean score of 5.87 which is
considered to be like slightly.
Comparing the three products that were subjected to sensory evaluation, the dalandan
jelly was rated to be the highest in terms of the overall properties. When computing for the grand
mean of the mean scores of the attributes, the jelly garnered a grand mean of 7.52. This is
followed by the Mango jam which gained a grand mean of 6.72, and lastly the marmalade that
got a grand mean of 6.51.

Conclusion and Recommendation

The use of high sugar concentrations as a form of preservation method is often

used in households and the industry as well. The process involves relatively easy and simple
steps in order to lower the water activity, which plays a major role in spoilage, of the food
product.
In this exercise, three types of sugar concentrates were made, namely, jam, jelly
and marmalade. Upon subjecting to a General Acceptability test, the results showed that the
jams overall acceptability got the highest score; flavor & overall acceptability were the most
favored attributes in the jelly and lastly, for the marmalade, the highest rated attribute was the
flavor. In terms of the overall properties of the three sugar concentrates, the Dalandan Jelly
obtained the highest rating.
It was evident that the time-temperature treatment undergone by the sugar
concentrates played a great role in their overall appearance as well as taste. The long exposure to
heat may have caused undesirable changes in its flavor, aroma and color. Another factor that may
have affected the acceptability of the products was the processing treatment, or the lack thereof.
Pasteurization should have been employed in order to prevent growth of microorganisms and to
prolong the products shelf life as well.

References
Belitz, H. D., W. Grosch and P. Schieberle. 2009. Food Chemistry. Springer-Verlag Berlin
Heidelberg. 464 p.

Herbstreith&Fox. (2015, January 17). Jams, Jellies and Marmalades. Retrieved March 1, 2016,
from Herbstreith&Fox: http://www.herbstreith-
fox.de/fileadmin/tmpl/pdf/broschueren/Konfituere_englisch.pdf

Mrs. Wages. (2016). The difference between a jelly, jam, chutney, marmalade and fruit butter.
Retrieved February 26, 2016, from Mrs. Wages: http://www.mrswages.com/the-
difference-between-a-jelly-jam-chutney-marmalade-and-fruit-butter/

Sandaluchi, E. 2012. Water Activity Concept and its Role in Food Preservation. Technical
University of Moldova. pp. 40-47.