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Learning Objective
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Lecture 9 - Preservation by using Sugar: Jams, Jellies, Marmalades, Preserves, Candies and Crystallised fruits |
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Objective: This chapter deals mainly with the preparation procedures for jams, jellies, marmalades, preserves, candies and crystallized fruits. Complete procedures along with flow-sheets have been incorporated in the chapter for easy understanding. Pectin grades, theories for jelly formation, determination of end point, problems and defects, spoilage causing problems etc are also discussed in this chapter. |
Last modified: Sunday, 4 March 2012, 7:50 AM