EXER 6 (Calamansi Concentrate) heavily impregnated with syrup. This
process is followed by drying to
UTILIZATION OF AGRICULTURAL PRODUCTS
prevent stickiness in the candied
SUGAR CONCENTRATES (CALAMANSI)
fruit. A variety of this is glazed fruit in
Introduction which case the same candied fruit is
used but is dipped or topped with
❖ Like salt, sugar also has an osmotic confectioner’s glucose syrup to form
effect i.e., when foods are placed in a a dry, smooth, shine surface called
concentrated sugar solution water is drawn gloss.
out of the cells of foods and so the
microorganisms can no longer survive.
❖ Preservation of food as sugar Materials and ingredients
concentrates is one of the oldest methods of ½ kg Calamansi
preserving fruits. A food substrate 585 grams Refined sugar (but may vary
concentrated to 60% or more soluble solids depending on the Pearson square
containing substantial acid may be computation)
preserved with mild heat treatments ½ tsp. per cup of juice
provided it is protected from air. Measuring cup for liquid
❖ Since not all Philippine fruit varieties are Strainer
available all year round, fruit abundant in Knife
one season may be cheap but prohibitively Mixing board
priced in the next year. Chopping board
❖ A wide range of sugar preserves have been
developed in answer to this problem. Procedures
Sugar preserves are basically fruit ▪ Weigh fruits (must be 1/2 kg or 500 grams).
that have undergone processing by the ▪ Wash in tap water at least 2 times. Cut the
addition of sugar and are later evaporated tip of the calamansi, to avoid cutting the
to draw out the water in the fruit. Microbial seed, that may affect the taste. (bitter taste)
spoilage is prevented in this way. ▪ Extract the juice using strainer.
❖ There are several forms of sugar preserves ▪ Measure the volume of the fruit juice, set
o Jelly is a soft, cohesive, gum-like aside. Return the peel into bowl and add
candy prepared by boiling the fruit water to produce second extract.
and then straining the juice. Sugar is ▪ Add sugar on the second extract. (Compute
then added until it reaches the the amount of sugar to be added using the
saturated state of the sucrose such Pearson’s Square).
that the product assumes a ▪ Bring the sugar and second extract juice to
moldable consistency on cooling and boil. Remove the scums from the boiling
gelation begins. syrup.
o Marmalade is a clear jelly where ▪ Remove immediately from heat as soon as
the syrup boils. Avoid over boiling.
suspended slices of fruit, usually
▪ Add citric acid, in the proportion of 1/2
citrus peels, are present.
teaspoon per cup of juice. Mix thoroughly
o Jam is a jelly-like product from until dissolved.
whole fruit or broken-up pulp with ▪ Add pure juice to the cooled boiled syrup.
moderately thick consistency such Mix and bottle immediately into two
that it does not retain the shape of separated glass bottle or in pet bottle.
the fruit. ▪ Put one bottle into refrigerator and the
o Fruit paste is prepared by boiling other is in room temp.
mashed fruit pulp with sugar to form ▪ Evaluate after 2 days, 4th days and on 6th
a semi-solid mass which is moldable days. According to the taste and color
enough to shape into pastille and ▪ You can dilute 5 Tbsp (or as to the desired
has a homogenous consistency. taste) of concentrate juice in 1 cold glass of
Fruits may be unshapely but not water.
spoiled may be used for this
purpose.
Expected results
o Fruit preserves are fruits or
combinations of fruits cooked in Ref temp = more preferred taste (higher
syrup until these are clear, tender, acceptability)
, Guide Questions
• Why do we have to cool the boiled syrup
before adding the pure fruit juice.
o To not affect the quality of pure fruit
juice
o Heat (high temperature) affects the
enzymatic actions/chemical structure
of the calamansi in the pure fruit
juice by speeding up the browning
process
o Color and taste will change →
unappealing and low acceptability
• What is the role of citric acid in calamansi
Pearson Square computation concentrate? Is it advisable to add citric acid
before boiling the syrup? Explain.
Initial Reading- 8 (it can be changed depends on the
o citric acid = known food additive
maturity of the fruits)
that enhances flavor, preserves
Desired ֯ Bx= 60 ֯ Bx food, and facilitate in the ripening
process
Constant = 100 ▪ stop bacterial growth →
Initial – Desired ֯Bx = 52 preserves calamansi
Constant - Desired ֯Bx = 40 ▪ slow down the darkening
activity of the calamansi
concentrate.
▪ contributes and improves the
overall acceptability of the
finish produc
▪ its chemical structure of the
citric acid brings out the
citrus and sourness of the
calamansi to perfectly
balance it with the added
sugar
52/40 = 1.3 X 450 ml (first & second extract) = 585
o No. It is not advisable to add citric
grams of sugar to be added to the second extract
acid before boiling the syrup
then boil. Follow the procedure.
▪ Negative effects
▪ Boiling (high temp./heat) will
½ kl of calamansi
disrupt the chemical structure
First extract= 250ml
of citric acid
Second extract= 200ml
▪ Affect its effects
▪ Not get the expected result
Simpler ▪ Storage, quality, taste, and
acceptability will heavily be
➢ Measure 1st extract affected
➢ Second extract must be 200 ml (constant)
➢ Add the 1st extract & 2nd extract
• Would you recommend boiling the syrup for
➢ Multiply sum by 1.3 (1.3 is constant)
a longer period of time? Why?
➢ Product is the amount of sugar to be added
o NO.
to the 2nd extract before boiling
▪ Burn the syrup
Example ▪ Negatively affect the overall
quality and acceptability of
1st extract = 158 ml 1.3 x 358 ml = 465.4 the product → undesirable
2nd extract = 200 ml or 465 grams and low acceptance
358 ml of sugar • Color and taste will
Refractometer change
o Syrup has sugar; sugar gets easily
❖ A small device that measures the amount of burned → there will be no sweetness
, EXER 7 (Atsara) brine before being combined with a pickling
UTILIZATION OF AGRICULTURAL PRODUCTS solution, they are immersed in brine or in a
salt solution to promote the growth of lactic
FERMENTATION AND PICKLING OF FRUITS AND
acid bacteria, the predominant
VEGETABLES
microorganism involved in fermentation.
The Science of Pickling and Fermentation These organisms occur in vegetables and
grown in 5 – 15% salt solution. Salt extracts
❖ The terms pickling and fermenting are often the juices from the shredded vegetables
used interchangeably, but they are quite and controls the growth of putrefactive and
different. The methods do have some other spoilage bacteria. Lactic acid bacteria
overlap even though they are independent utilize the sugar that diffuses from
of each other. Regardless, they are both vegetables to form lactic acid.
interesting culinary techniques, and Asian ❖ Since fruits and vegetables contain varying
cuisine offers the perfect backdrop to learn amounts of sugar, the fermentation process
how they are used in cooking many unique results in varying amount of lactic acid. The
ways. use of low salt concentration is desirable,
❖ Pickling is the process of using an acidic the fermented state of the vegetable is
brine to preserve a food. Acidic brines are attained within two weeks. For large
made with either salty water, sugar water, quantities of vegetables, the practice is to
lemon juice, or vinegar. Either substance (or use an increasing concentration of salt up to
sometimes a combination of them) is 15%.
poured over vegetables, fruit, meat or fish
which are then placed in a tight jar for a few Other Forms of Fermented Pickles Preserved
days. This process changes the taste of the Brined or Fermented Pickles
vegetables, making them more sour. o This curing process involves soaking
Pickling dates back thousands of years, with the food in a brine for several weeks.
the first record of pickled cucumbers Curing changes, the color, flavor,
existing in ancient India. and texture of the food.
❖ Fermentation is also quite simple and Fermentation produces lactic acid to
dates back in China as early as 7000 BCE. help preserve the food. Some foods
A fermented food has been preserved and are brined, but not cured. These will
transformed by bacteria. Usually, that have vinegar added to them for
means that the sugars and carbohydrates in preservation.
the food have been eaten by the good Fresh Pack or Quick Process Pickles
bacteria. The bacteria then convert that o This method involves a boiling hot
sugar into other substances, like acids, pickling mixture of vinegar, spices,
carbon dioxide, and alcohol. Those and seasonings. The food may be
substances, in term, preserve the food (and brined prior to adding the pickling
add to its flavor). Fermentation encourages liquid. The result is an easy to
probiotics to thrive and is thus good for the prepare pickle with a tart flavor (an
human digestive system. Eating fermented acidic taste but it's lighter and a little
foods is thought to be part of a healthy diet. sweet taste. Allow them to stand
❖ Fermentation is also used in baking several weeks after heat processing
many types of breads all around the world. to improve the flavor.
With bread, this refers to the process where Fruit Pickles
yeast converts sugar to carbon dioxide and o Whole or sliced fruits are simmered
alcohol in the absence of oxygen, causing in a spicy, sweet-sour syrup made
dough to rise. with vinegar or lemon juice prior to
canning.
How are pickling and fermentation similar? Relishes
o Chopped fruits and vegetables are
❖ While both pickling and fermenting produce
cooked in a spicy vinegar solution to
different results, there are some areas of
the desired consistency prior to
overlap that can easily spark some
canning.
confusion. Here’s what you need to
remember: Pickling involves soaking foods Materials and ingredients
in an acidic liquid to achieve a sour flavor;
½ kg grated green papaya
when foods are fermented, the sour flavor is
1 tsp. rock salt
a result of a chemical reaction between a 50g red bell pepper, sliced to desired sizes and
process is followed by drying to
UTILIZATION OF AGRICULTURAL PRODUCTS
prevent stickiness in the candied
SUGAR CONCENTRATES (CALAMANSI)
fruit. A variety of this is glazed fruit in
Introduction which case the same candied fruit is
used but is dipped or topped with
❖ Like salt, sugar also has an osmotic confectioner’s glucose syrup to form
effect i.e., when foods are placed in a a dry, smooth, shine surface called
concentrated sugar solution water is drawn gloss.
out of the cells of foods and so the
microorganisms can no longer survive.
❖ Preservation of food as sugar Materials and ingredients
concentrates is one of the oldest methods of ½ kg Calamansi
preserving fruits. A food substrate 585 grams Refined sugar (but may vary
concentrated to 60% or more soluble solids depending on the Pearson square
containing substantial acid may be computation)
preserved with mild heat treatments ½ tsp. per cup of juice
provided it is protected from air. Measuring cup for liquid
❖ Since not all Philippine fruit varieties are Strainer
available all year round, fruit abundant in Knife
one season may be cheap but prohibitively Mixing board
priced in the next year. Chopping board
❖ A wide range of sugar preserves have been
developed in answer to this problem. Procedures
Sugar preserves are basically fruit ▪ Weigh fruits (must be 1/2 kg or 500 grams).
that have undergone processing by the ▪ Wash in tap water at least 2 times. Cut the
addition of sugar and are later evaporated tip of the calamansi, to avoid cutting the
to draw out the water in the fruit. Microbial seed, that may affect the taste. (bitter taste)
spoilage is prevented in this way. ▪ Extract the juice using strainer.
❖ There are several forms of sugar preserves ▪ Measure the volume of the fruit juice, set
o Jelly is a soft, cohesive, gum-like aside. Return the peel into bowl and add
candy prepared by boiling the fruit water to produce second extract.
and then straining the juice. Sugar is ▪ Add sugar on the second extract. (Compute
then added until it reaches the the amount of sugar to be added using the
saturated state of the sucrose such Pearson’s Square).
that the product assumes a ▪ Bring the sugar and second extract juice to
moldable consistency on cooling and boil. Remove the scums from the boiling
gelation begins. syrup.
o Marmalade is a clear jelly where ▪ Remove immediately from heat as soon as
the syrup boils. Avoid over boiling.
suspended slices of fruit, usually
▪ Add citric acid, in the proportion of 1/2
citrus peels, are present.
teaspoon per cup of juice. Mix thoroughly
o Jam is a jelly-like product from until dissolved.
whole fruit or broken-up pulp with ▪ Add pure juice to the cooled boiled syrup.
moderately thick consistency such Mix and bottle immediately into two
that it does not retain the shape of separated glass bottle or in pet bottle.
the fruit. ▪ Put one bottle into refrigerator and the
o Fruit paste is prepared by boiling other is in room temp.
mashed fruit pulp with sugar to form ▪ Evaluate after 2 days, 4th days and on 6th
a semi-solid mass which is moldable days. According to the taste and color
enough to shape into pastille and ▪ You can dilute 5 Tbsp (or as to the desired
has a homogenous consistency. taste) of concentrate juice in 1 cold glass of
Fruits may be unshapely but not water.
spoiled may be used for this
purpose.
Expected results
o Fruit preserves are fruits or
combinations of fruits cooked in Ref temp = more preferred taste (higher
syrup until these are clear, tender, acceptability)
, Guide Questions
• Why do we have to cool the boiled syrup
before adding the pure fruit juice.
o To not affect the quality of pure fruit
juice
o Heat (high temperature) affects the
enzymatic actions/chemical structure
of the calamansi in the pure fruit
juice by speeding up the browning
process
o Color and taste will change →
unappealing and low acceptability
• What is the role of citric acid in calamansi
Pearson Square computation concentrate? Is it advisable to add citric acid
before boiling the syrup? Explain.
Initial Reading- 8 (it can be changed depends on the
o citric acid = known food additive
maturity of the fruits)
that enhances flavor, preserves
Desired ֯ Bx= 60 ֯ Bx food, and facilitate in the ripening
process
Constant = 100 ▪ stop bacterial growth →
Initial – Desired ֯Bx = 52 preserves calamansi
Constant - Desired ֯Bx = 40 ▪ slow down the darkening
activity of the calamansi
concentrate.
▪ contributes and improves the
overall acceptability of the
finish produc
▪ its chemical structure of the
citric acid brings out the
citrus and sourness of the
calamansi to perfectly
balance it with the added
sugar
52/40 = 1.3 X 450 ml (first & second extract) = 585
o No. It is not advisable to add citric
grams of sugar to be added to the second extract
acid before boiling the syrup
then boil. Follow the procedure.
▪ Negative effects
▪ Boiling (high temp./heat) will
½ kl of calamansi
disrupt the chemical structure
First extract= 250ml
of citric acid
Second extract= 200ml
▪ Affect its effects
▪ Not get the expected result
Simpler ▪ Storage, quality, taste, and
acceptability will heavily be
➢ Measure 1st extract affected
➢ Second extract must be 200 ml (constant)
➢ Add the 1st extract & 2nd extract
• Would you recommend boiling the syrup for
➢ Multiply sum by 1.3 (1.3 is constant)
a longer period of time? Why?
➢ Product is the amount of sugar to be added
o NO.
to the 2nd extract before boiling
▪ Burn the syrup
Example ▪ Negatively affect the overall
quality and acceptability of
1st extract = 158 ml 1.3 x 358 ml = 465.4 the product → undesirable
2nd extract = 200 ml or 465 grams and low acceptance
358 ml of sugar • Color and taste will
Refractometer change
o Syrup has sugar; sugar gets easily
❖ A small device that measures the amount of burned → there will be no sweetness
, EXER 7 (Atsara) brine before being combined with a pickling
UTILIZATION OF AGRICULTURAL PRODUCTS solution, they are immersed in brine or in a
salt solution to promote the growth of lactic
FERMENTATION AND PICKLING OF FRUITS AND
acid bacteria, the predominant
VEGETABLES
microorganism involved in fermentation.
The Science of Pickling and Fermentation These organisms occur in vegetables and
grown in 5 – 15% salt solution. Salt extracts
❖ The terms pickling and fermenting are often the juices from the shredded vegetables
used interchangeably, but they are quite and controls the growth of putrefactive and
different. The methods do have some other spoilage bacteria. Lactic acid bacteria
overlap even though they are independent utilize the sugar that diffuses from
of each other. Regardless, they are both vegetables to form lactic acid.
interesting culinary techniques, and Asian ❖ Since fruits and vegetables contain varying
cuisine offers the perfect backdrop to learn amounts of sugar, the fermentation process
how they are used in cooking many unique results in varying amount of lactic acid. The
ways. use of low salt concentration is desirable,
❖ Pickling is the process of using an acidic the fermented state of the vegetable is
brine to preserve a food. Acidic brines are attained within two weeks. For large
made with either salty water, sugar water, quantities of vegetables, the practice is to
lemon juice, or vinegar. Either substance (or use an increasing concentration of salt up to
sometimes a combination of them) is 15%.
poured over vegetables, fruit, meat or fish
which are then placed in a tight jar for a few Other Forms of Fermented Pickles Preserved
days. This process changes the taste of the Brined or Fermented Pickles
vegetables, making them more sour. o This curing process involves soaking
Pickling dates back thousands of years, with the food in a brine for several weeks.
the first record of pickled cucumbers Curing changes, the color, flavor,
existing in ancient India. and texture of the food.
❖ Fermentation is also quite simple and Fermentation produces lactic acid to
dates back in China as early as 7000 BCE. help preserve the food. Some foods
A fermented food has been preserved and are brined, but not cured. These will
transformed by bacteria. Usually, that have vinegar added to them for
means that the sugars and carbohydrates in preservation.
the food have been eaten by the good Fresh Pack or Quick Process Pickles
bacteria. The bacteria then convert that o This method involves a boiling hot
sugar into other substances, like acids, pickling mixture of vinegar, spices,
carbon dioxide, and alcohol. Those and seasonings. The food may be
substances, in term, preserve the food (and brined prior to adding the pickling
add to its flavor). Fermentation encourages liquid. The result is an easy to
probiotics to thrive and is thus good for the prepare pickle with a tart flavor (an
human digestive system. Eating fermented acidic taste but it's lighter and a little
foods is thought to be part of a healthy diet. sweet taste. Allow them to stand
❖ Fermentation is also used in baking several weeks after heat processing
many types of breads all around the world. to improve the flavor.
With bread, this refers to the process where Fruit Pickles
yeast converts sugar to carbon dioxide and o Whole or sliced fruits are simmered
alcohol in the absence of oxygen, causing in a spicy, sweet-sour syrup made
dough to rise. with vinegar or lemon juice prior to
canning.
How are pickling and fermentation similar? Relishes
o Chopped fruits and vegetables are
❖ While both pickling and fermenting produce
cooked in a spicy vinegar solution to
different results, there are some areas of
the desired consistency prior to
overlap that can easily spark some
canning.
confusion. Here’s what you need to
remember: Pickling involves soaking foods Materials and ingredients
in an acidic liquid to achieve a sour flavor;
½ kg grated green papaya
when foods are fermented, the sour flavor is
1 tsp. rock salt
a result of a chemical reaction between a 50g red bell pepper, sliced to desired sizes and
