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Food & Technology JAMS Materials Testing

Abbie Hilton 11 Silver

Section 1 Physical & Chemical Properties of the main food materials

Physical Properties Kiwi Fruit

Taste sugary, sweet.

Touch Very firm but not hard, holds good shape.

Aroma Tangy.

Looks Rough, brown skin, oval shaped, lime green middle, small black seeds and white core.

Moisture Content Wet and moist in taste.

Texture Soft, wet, slimy, smooth.

Physical Properties Apple

Taste Very fresh tasting.

Touch/Texture Firm and hard on the outside, slightly softer on the inside but still crunchy.

Aroma There is no aroma.

Looks Shiny, round, Colour can change from yellow, shades of green and reds. Depends on the type of apple chosen

Moisture Content They can be very juicy if they are ripe.

Chemical Properties Kiwi Fruit

Good source of Vitamin C, fair source of iron, around 14% of adults daily folate requirement. Potassium content is fourth highest of any domestic fruit. Calcium content is .5% of the recommended daily intake. One kiwi fruit on average has 0.17mg of chromium. They have around 1.5 grams of crude fibre and are a good fibre source.

Kiwi fruits have low pectin content and a low acid content.

Chemical Properties Apple

Apples have a fairly good to very good source of vitamin C depending on the variety of apple. Apples are also a good source of vitamin B and a good source of a variety of minerals including magnesium, iron, chromium and fibre.

Apples have a high pectin content and a moderate acid content.

Section - Aim

The aim of this prac is to test and then determine which type of fruit, Kiwi Fruit or Apple, is most suitable in producing a well produced jam.

The jam should be spreadable, sweet tasting, nice appearance and aroma.

Section - Description of Test

(i)The pairs of the prac matched up with another pair with a different jam. Each pair was chose a different fruit to use for the jam-making test on either Apple of Kiwi Fruit.

Each pair prepared their chosen jam followed the recipe.

When completed in making the jams the student each jam was poured into a sterilised jar for testing.

Jars and lids were sterilised by being placed into boiling hot water on the stove.

(ii) In order to test which fruit type is most suitable in producing a high quality jam, two varieties of jam using fruits from different classification areas, Kiwi Fruit and Apple, were used in this test.

The criteria upon which the suitability of the fruits for the jam will be judged in the following areas

-Colour

-Appearance

-Texture/Surface

-Taste/Flavour

-Pectin Content

-Gel/Cold Plate Test.

(iii)

Colour colour will be tested by the colour of the finshed product. Is the colour appealing/attractive?

-Appearance the appearance of the jam. Does it look nice to eat, does it look like it was well made and is of high quality?

-Texture/Surface is the jam spreadable? Will it be rough and hard to spread or will it glide onto bread etc. with no problems?

-Pectin content is the jam firm and set properly or is it too runny or too hard?

-Gel cold plate test are you able to turn the plate upside down without the jam dripping moving or sliding off? Does the jam form peaks when touched? Sticky to touch.

Section 4- Safety considerations

Potential Hazard 1- Sterilising of the jar.

Safety Precaution 1- Place in a slow oven (150 degrees C) for 10 15 mins only. Use oven mitts when handling hot jars on a heat resistant mat.

Potential Hazard - The sugar mixture or raises the temperature to 100 degrees C above the potential hazard could be burns from the steam,

Safety Precaution Use a long handled wooden spoon when stirring the jam, as is a poor heat conductor.

Potential Hazard When removing the jars out of the boiling water during sterilising boiling water may run down the tongs onto your skin or drip out of the jars.

Safety Precaution Always wear heat protective gloves and be sure to pour boiling water out of jars using tongs carefully before removing from pot.

Section 5 Method

KIWI JAM-

5 Slightly under ripe kiwis

cups sugar

Jam setter (optional)

To begin cut the kiwi fruits in half and scoop the centre out. Put the kiwi fruit into a bowel then cover all the kiwi fruit with the sugar and let sit for one hour to absorb. Place all the fruit in a pot and bring gently to the boil, stirring until the sugar is dissolved. Boil for 15 10 minutes, until set. Cool slightly stirring occasionally to stop the fruit from sitting at the top.

Ladle into hot sterilised jars, leaving 1/cm space from the top of the jar. Wipe the rims clean put the lids in place and tighten down. Invert the jar for a few minutes, then return to the upright and let cool completely. Check the seals, label and store in a room temprature.

APPLE AND GINGER JAM

687g cooking apples

87.5mL water

.5mL ginger

687g sugar, warmed

Finely grated zest and juice of one lemon

1g crystallised ginger

Peel core and roughly chop the apples. Put the peels and cores on a square of muslin and tie up tightly into a bag with a long piece of string. Put the apples and water into a preserving pan with the ground ginger, lemon zest and juice. Tie the muslin bag to the panhandle. Bring to the boil; lower the heat and simmer, stirring occasionally, for 10 minutes, or until the apples are soft. Discard the bag, squeezing it first the extract all the juice.

Chop the crystallised ginger; set aside. Add the warmed sugar to the apples, and stir over a low heat, until the sugar has completely dissolved.

Increase the heat and boil the mixture rapidly without stirring for 10 minutes or until it reaches setting point. Remove the pan from the heat to test. The sugar thermometer should read 104 C (0 F). If you do not have a sugar thermometer, test the cold plate test.

Section 6 Results

KIWI FRUIT

Jam Type Kiwi Fruit

Colour Dark green/ Dark brown, black seeds, lumps of white kiwi fruit.

Appearance Gluggy, chunky.

Texture Sticky, thick, gooey, firm to touch, hard to spread,

Taste Fruity, sweet, sugary, nice on toast with butter, slightly burnt.

Pectin Low content but no need to add Jamsetta.

Gel Test successful after 5th time.

APPLE JAM

Jam Type Apple and Ginger

Colour Light brown - yellowish

Appearance smooth looking though with the small apple pieces.

Texture smooth with small pieces of apple.

Taste sweet with an usual twist. Not as sugary as the kiwi.

Pectin Pectin content high.

Gel Test successful after the rd time.

Section 7 Analysis

There are several differences between the Kiwi Jam and Apple Jam.

The flavour of both the Kiwi and the Apple jam are both that of sweet and fruity however there are some differences. The Kiwi jam is definetly a much more sugary tasting and sweet, where as the Apple jam is more bland with a touch of ginger.

The Kiwi jam was a light brown, dark green colour with black kiwi seeds and little white pieces of the kiwi fruit. The Apple jam was more of a tan brown in colour with a bit of yellow texture to it with slightly large pieces of apple in the jam.

Section 8 Recommendations

There are lots of things that can go wrong in cooking jams and there are a few tips and recommendations that could be suggested for a better outcome.

Always remember to sterilise your jars before you cook your jam.

You should leave the sugar and kiwi in the bowel for longer than the recipe, so the sugar has a lot of time to absorb.

Be sure after you bring the fruit to the boil that you then reduce the temperature until the fruit is at a gentle simmer. It is important that you don't have the temperature too high to speed up the cooking process as you will only make the fruit stick to the bottom of your pan and will ultimately result in burnt, discoloured jam.

Remember safety is the most important thing, making this jam can be very dangerous if you do not follow the safety precautions.

Section Conclusion

In conclusion from the prac, my favourite of the jams would have to be the Kiwi because I liked the sweet taste. Perhaps if the Apple jam had more flavour to it I would enjoy it more. The apple I think needed to be cooked longer as it tasted not finished.

I think definetly the Kiwi jam came out better than the Apple jam although as jam was a little burnt. It tasted better and the appearance of the Kiwi jam I think looked a lot better than the Apple jam. The Apple jam was boring.

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