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Vacuum Cooking for Strawberry Jam Optimization

The document discusses developing a vacuum cooking prototype to produce strawberry jam and optimize vacuum cooking conditions. It also discusses using high pressure processing to develop a novel jam and evaluate its quality during storage. Finally, it discusses improving strawberry jam technology by adding apple puree to obtain a viscous jelly-like consistency.

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Habiba
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24 views2 pages

Vacuum Cooking for Strawberry Jam Optimization

The document discusses developing a vacuum cooking prototype to produce strawberry jam and optimize vacuum cooking conditions. It also discusses using high pressure processing to develop a novel jam and evaluate its quality during storage. Finally, it discusses improving strawberry jam technology by adding apple puree to obtain a viscous jelly-like consistency.

Uploaded by

Habiba
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Developing a vacuum cooking equipment prototype to

produce strawberry jam and optimization of vacuum cooking


conditions:
Purpose of this study was to develop prototype cooking equipment that
can work at reduced pressure and to evaluate its performance for
production of strawberry jam. The effect of vacuum cooking conditions
on color soluble solid content, reducing sugars total sugars HMF and
sensory properties were investigated. Also, the optimum vacuum
cooking conditions for strawberry jam were optimized for Composite
Rotatable Design. The optimum cooking temperature and time were
determined targeting maximum soluble solid content and sensory
attributes (consistency) and minimum Hue value and HMF content. The
optimum vacuum cooking conditions determined were 74.4 °C
temperature and 19.8 time. The soluble solid content strawberry jam
made by vacuum process were similar to those prepared by traditional
method. HMF contents of jams produced with vacuum cooking method
were well within limit of standards.
Use of high pressure technology for the development of novel
jam and its quality evaluation during storage:
Jam like product was prepared using high pressure (HP) processing
technology and was compared with thermally processed one for quality
attributes. Strawberry pulp was mixed with pectin (1%) and sugar and
packed in low density polyethylene pouches (50 g pack size) and
processed at 200, 400 and 600 MPa for 30 min at 50 °C. Ascorbic acid,
anthocyanins, phenolics, flavonoids and antioxidant activities were
found to be significantly retained to a better extent in HP processed
jams as compared to thermally processed one. The CIE L*, a* and b*
values decreased significantly with increase in pressure, the decrease
being of much lesser extent compared to thermally processed one.
Increase in pressure was found to increase the sensory attributes for
colour, appearance, flavour, texture and overall acceptability
significantly; however, the scores were comparatively lesser than that of
thermally processed jam. The sample processed at 600 MPa showed a
shelf-life of 3 months on the basis of physico-chemical, sensory and
microbial attributes when stored at ambient storage conditions (28 ± 5
°C).
IMPROVEMENT OF THE TECHNOLOGY OF GARDEN
STRAWBERRY JAM IN COMBI-NATION WITH APPLE PUREE:
The aim of this study was to improve the technology of strawberry
jam by adding apple puree to obtain viscous jelly-like consistency.

New technology in strawberry production:

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