The United States Department of Agriculture (USDA) grades the quality of commercial fruit jam based on consistency, color, and flavor (U.S. Department of Agriculture, 1980). Although a commercial fruit jam may receive a high grade, this does not indicate the product will be in high demand by consumers. Current food trends by consumers show an increase request for simple, natural and preservative-free ingredients, (Sloan, 2011). Making homemade fruit jams allows more control over the list of ingredients and maybe an alternative solution to a commercial fruit jam. The perception of color, flavor and consistency are some of the characteristics consumers may use to judge quality of a food product. These characteristics are important in perception and acceptability of food choices, because consumers drive the demand and impact the quality of food produced in the United States (McWilliams, 2012, p.45).
When making fruit jam the ingredients which influence consistency, color and flavor include corn derived or sucrose sweeteners, type of pectin, pH, temperature, agitation, and soluble solids, quality of fruit (USDA, 1980, p.4). The sweetener chosen for commercial fruit jams is influenced by price (USDA, 1980, p.3). Typical “trade” brands use corn derived sweeteners as the majority sweetener solution and only add sucrose to control the consistency, flavor and color (USDA, 1980, p.4). The use of sucrose influence on consistency effects the gelling properties of the final product. Sucrose is also important for preservation of the fruit jelly for stabilization of shelf life and the taste and the texture (Javanmard & Endan, 2010).
The use of lemon juice as an added acid in fruit jam recipe influences the gelling process when combine with pec...
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...ure and Natural Resources publication 8256. Pg 1-15.
Javanmard, M., & Endan, Johari. (2010). A survey on rheological properties of fruit jams. International Journal of Chemical Engineering and Applications, 1, (1) 31-37.
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Sloan, A., E. (2011, April). Top 10 food trends. Food Technology, 65 (4). 24-40. Retrieved from http://www.ift.org/food-technology/pastissues/2011/april/features/foodtrends.aspx?page=viewall
Sloan, A., E. (2011, July). Navigating the natural marketplace. Food Technology, 65 (7). 10-20. Retrieved from http://www.ift.org/food-technology/past-issues/2011/july/features/navigating-the-natural-marketplace.aspx?page=viewall
University of Georgia, College of Consumer and Family Sciences National Center for Home Food Preservation http://nchfp.uga.edu/questions/FAQ_jellied.html
Olver, Lynne. "TheFood Timeline History Notes--state Foods." TheFood Timeline History Notes--state Foods. Ed. The FoodTimeline. N.p., 2000. Web. 24 Jan. 2014. .
In the article “The End of Food,” Lizzie Widdicombe describes an advancement of our food culture through a new product developed by three young men living in San Francisco’s Tenderloin district. After failing to produce new inexpensive cellphone towers on a hundred seventy thousand dollar investment, the three men went on to try and develop software with their remaining funding. While trying to maximize their funding’s longevity, they realized that their biggest budget impediment was food. In fact, it reached the point where their diet comprised of mostly fast food, and eventually they despised the fact that they had to spend so much time and money on eating. Due to this hardship, Rob Rhinehart, one of the entrepreneurs, came up with the
Organic products and non-organic products have been a subject of interest for me for a great amount of time because I have often questioned whether there really was a difference between the two types of products. I always wondered what the nutritional, economic, laborious, and pollution differences were, if any, in the creation of the two types of products. Through research, I have found several sources of information which allow me to determine more than a physical difference between the two.
Citrus fruit are not just used for fresh fruit and juice. It has many other uses. One is in jellies and in other preserves. Preserves include marmalades and crystallized fruits. A by-product of citrus production is ...
Deal, Walter F., and Stephen L. Baird. “Genetically Modified Foods: A Growing Need.” Technology Teacher 62.7 (2003): 18. Academic Search Premier. Web. 2 Nov. 2011.
American Journal of Food Technology 6.6 (2011): 441-59. Print. The. Gonzalez, Julina. A. Roel. " "The Philosophy of Food," Edited by David M. Kaplan.
Woese, K., Lange, D., Boess, C., & Werner Bogl, K. (1999). A comparison of organically and conventionally grown foods-results of a review of the relevant literature. Journal of the Science of Food and Agriculture, 74(3), 281-293. Retrieved from http://onlinelibrary.wiley.com.er.lib.k-state.edu/doi/10.1002/(SICI)1097-0010(199707)74:3<281::AID-JSFA794>3.0.CO;2-Z/pdf
Investigation of the Concentration and the Effect of Sucrose on Osmosis in Apple and Potato Tissues
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A. A. The “What's So Great About Organic Food?” Time. 176.9 (2010): 30-40. Online.
With the world’s population continuing to increase, the demand for food is higher than ever. This increase in food demand also calls for more efficient ways of growing and providing the food. Two methods that are very controversial are the organic and conventional method. While many people support the organic method because of its known benefits, others feel that it is an over inflated industry that cheats consumers out of their money. But recently many studies have disproved those critics. These studies prove that Organic food is a better choice than conventional because it is better for the environment, avoids the use of chemicals, and is generally more beneficial.
Emulsions are important in food science. Not only do they provide an important sensory aspect in many foods, but a functional one as well. From hollandaise to ice cream, getting hydrophobic and hydrophilic molecules to play nice with each other can be a difficult task. According to Modern Cuisine, it was previously thought that Hollandaise, a classic French emulsion of egg and butter, could only be made by letting butter drip from natural heat of the hand. Of course, modern science has taught us that, with the use of emulsifiers, these mystic mixtures can be created without the voodoo and magic once thought necessary. This paper will discuss emulsions as applied to hollandaise, chocolate, hot dogs and their characteristic pH, moisture content, shelf stability and quality of viscosity. An explanation of the chemical processes that occur between the raw ingredients of each food and the relationship between the structure and function of their components will be explained, as well as the importance of the chemical changes that take place during production. The characteristics that define these foods as emulsions will be compared and contrasted to further elucidate the mystery of the emulsion. Bon Appetite!
The freshly squeezed citrus juices of Lemon,lime and orange were analysed through titration over the period of 2 weeks. Initially the lime juice was found to be slightly more acidic than the other juices followed by lemon juice and then orange juice since it is known that usually lime is more acidic than lemon and orange. It was hypothesised that the acidity of each juice will increase or decrease after the period of two weeks depending upon the sugar content of that citrus fruit that the juice is extracted from. The acidity of the juice with the highest sugar level will gradually increase over the period of time since sugar contribute to the the fermentation of the citrus juice to lactic acid. The hypothesis was shown to be correct;however
fifty years (Rubin 430). Leading voices in the food industry have had different views on the
Nowadays the soft drinks industry is booming, alcohols are not as successful as before and sodas are pointed out for their high sugar content. This is profitable for bio fruit beverages and other fruit based alternative beverages. This market is full of innovative ideas and opportunities.