EFFECTS OF SUGAR, ACID CITRIC AND PECTIN ON THE QUALITY OF CARROT JAM
Abstract
Carrots are rich in vitamins, minerals and bioactive compounds. Carrot jam contains high amount of β-carotenoids content. The aim of mixing ingredients is to create a homogeneous mixture and a convenient process for jam making. Adding sugar and citric acid not only add flavour but also increase the shelf life of the products. Pectin is added to helps thicken jam. The aim of this study was to examine the percentage of sugar, citric and pectin added to carrot jam to increase product quality. To determine the appropriate added sugar, citric acid and pectin intake during the process of making carrot jam, carrots were selected, washed, cut into small pieces, steamed and pureed. Sugar and citric acid are added to pureed carrot with ratios 30 - 40% sugar, 0.3 - 0.5% citric acid, then the mixtures are concentrated at 70oC for 40 minutes. When the mixtures are concentrated for 30 minutes, pectin which has been dissolved in water is added to these mixtures with different ratios (0.6 - 1.0%), then continue to concentrate for another 10 minutes. The effects of added sugar, citric acid and pectin intake on the nutritional composition and the sensory quality of carrot jam were determined. At adding ratios of 35% sugar, 0.4% citric acid and 0.8% pectin, the nutritional values of carrot jam were relatively high and the sensory quality was best evaluation.