Book Title: Uncommon Food to Value Added Products: A Comprehensive Study
Editor: Dr. Swati Nakhale
ISBN: 978-81-971828-5-3
Chapter: 14
DOI: https://doi.org/10.59646/fvapc14/163
Author: Patel Saima Moin, Student, Indian Institute of Food Science and Technology, Aurangabad, Maharashtra, India
Abstract:
Jam is a semi-solid food product, prepared by cooking sugar with fruits or vegetables pulp, pectin, acid and other ingredients to a sensibly consistency. Jam should contain 65% or more TSS and at least 45% pulp. Jams generally have two types, the one which is developed from pulp of single fruit while the second type is prepared by blending two or more fruits pulp.In jam, jellies sugar stops growth of microorganisms and prevent spoilage. Sugar holds water due to which shelf life of the products is increased. Stabilizing, thickening and textural characteristics are improved by pectin in different foods like jam, jelly, bakery products, confectionery and beverage. Citric acid is essential to accurate balance, which is required in jam and jellies preparation. For the replacement of citric acid lime and lemon juice can be used in the jam preparation because lemon and lime juices have greater amount of citric acid. The fresh fruits have limited shelf life; therefore, it is necessary to process fresh fruits into different value-added products to in-crease its availability over an extended period and to stabilize the price during the glut season. The processed products have good potential for internal as well as external trade. Jams from fruit imparts nutrition, health, wellness with natural goodness and sweet test.