Jellies are confectionery products that look clear appearance and have textures ranging from soft to firm. To make jellies, sugar syrup is added to water and other binding/gelling agents, then boiled. Jellies are properly made if the resulting texture can hold its shape when removed from the container. The ingredients used in this practical include yellow Pectin HM Jaune to aid gel formation, water to help dry ingredients mix, sugar for preservation and flavour, syrup glucose as a sweetener, and citric acid to set the gel. Colouring and flavouring agents were also added.
Aim/Objective
To produce pectin jellies using the recommended ingredients
Materials and method
The following materials and procedures were used:
Ingredients
Ingredients | Weight |
Pectin HM Jaune (yellow) | 14g |
Sugar | 420g |
Water | 330g |
Glucose Syrup 43DE | 240g |
Citric acid | 6g |
Colour | 1.5 ml |
Flavour | 1.7 ml |
Total | 1007.2 |
Method
1. Weigh and mix sugar and pectin in a bowl
2. Get the silicon mould, clean it well, dry it, and oil it lightly
3. Find funnel extruder and clean it. Test if it is working, and heat it in the oven
4. Measure water and place into a boiling pan
5. Heat the water, add the pectin/sugar mixture and stir thoroughly
6. Continue stirring until pectin dissolves fully
Use confectioner gloves to handle hot equipment and solutions
7. Add glucose syrup and sugar, boil at 1070C, and check for soluble solids
8. Add citric acid as well as flavouring and colouring agents. Wear confectioner gloves before transferring the solution into a hot extruder. Place the solution into printed starch tray moulds
9. Put immediately into oiled trays or silicon moulds. The temperature should be at least 900C.
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Results
Below is the process summary and sensory evaluation
Summary
To make 1 kg of jellies, the practical required 420g of sugar, 240g of glucose syrup, and 330g of water. Also, temperatures were not allowed to go higher than 1080C. Every ingredient had to be measured correctly and in accordance with the recommended amounts. Generally, the process involved handling of hot solutions and equipment. The practical happened in two phases, and the first round jellies were a little softer.
Sensory Evaluation
Attributes | Comments |
Appearance | Bright orange and translucent, with shapes similar to those of the starch tray moulds |
Texture | Firm enough to hold the jellies in place, and soft enough to cut with a spoon |
Flavour | Sweet tasting orange flavour |
Mouthfeel | A little tarty, smooth, and fresh |
CPP’s – critical limits for manufacturing
Confection | ERH % | Water activity (aw) | Achieved results |
Jellies | 60-76 | 0.6-0.76 | 0.71 |
| Target | Critical limits | Control measure | Achieved results |
Cooking temperature | 1070C | 107-1080C | Calibrated thermometer | 107.20C |
Depositing solids | 77% | 76-78% | Refractor | 76.9% |
Final solids | 78% | 77-79% | Refractor | 77.7% |
pH |
| 3.0-3.6 | pH meter | 3.3 |
Comparing Product to Commercial Standards Samples
Comparison of attributes | Commercial product | My Product |
Appearance | Attractive colour, transparent mass, does not flow when taken out of the moulds | Attractive orange colour, translucent, and does not flow when removed from moulds |
Texture | Tender but firm | Firm but so soft that a spoon can cut through |
Mouthfeel | Sweet or tarty and smooth | Smooth, sweet and a little tarty |
Flavour | Corresponds to that of flavouring agent used | Orange flavour. Matches the flavouring agent used. |
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Discussion
Sugar and water are required in higher quantities when making jellies. More sugar is needed compared to water. In 1 kg of jellies, there should be 330 g of water and 420 g sugar. Accuracy is very important when weighing and cooking the ingredient. Therefore, all instruments (pH meter, thermometer, and refractor) must be tested for accuracy before use. Confectioner gloves are also very important because jellies making process involves handling of hot equipment and solutions.
Defects
Jellies produced in the first attempt were softer than required. After implementing corrective measures, the jellies made in the second round met the requirements
Fault | Explanation/Solution |
Poor settling/texture
| This could have resulted from inaccurate weighing of gelling agent, excessive inversion, and drying starch for a shorter duration. Reducing the boiling time and allowing the start to dry for a longer duration corrected the defect. The problem was not with accuracy of gelling agent measurement. |
Conclusion
We learned that successful production of jellies depends on accuracy of weighing machines and the ability to fully follow the required steps.
The objective of the practical was met through production of high quality pectin jellies.
