PREPARATION OF CANDY AND PRESERVE

Aim of the experiment: To study on the preparation and storage of Candy and Preserve.

Objectives:

1. To know the methods of preparation and preservation of candy and Preserve.

2. To know precautions to be taken during preparation and storage.

Mango-ginger candy

Relevant information:

Candy:

         A whole fruit /vegetable or its pieces impregnated with cane sugar or glucose syrup, and subsequently drained free of syrup and dried, is known as candied fruit/vegetable. The most suitable fruits for candying are aonla, karonda, pineapple, cherry, papaya, apple, peach, and peels of orange, lemon, grapefruit and citron, ginger, etc.

        The process for making candied fruit is practically similar to that for preserves. The only difference is that the fruit is impregnated with syrup having a higher percentage of sugar or glucose. A certain amount (25-30 per cent) of invert sugar or glucose, viz., confectioners glucose (corn syrup, crystal syrup, or commercial glucose), dextrose, or inverted sugar is substituted for cane sugar. The total sugar content of the impregnated fruit is kept at about 75 per cent to prevent fermentation. The syrup left over from the candying process can be used for candying another batch of the same kind of fruit after suitable dilution for sweetening chutneys, sauces and pickles and in vinegar making.

Preserve:

            A mature fruit/vegetable or its pieces impregnated with heavy sugar syrup, till it becomes tender and transparent, is known as a preserve. Aonla, bael, apple, pear, mango, cherry, karonda, strawberry, pineapple, papaya, etc can be used for making preserves. Intermediate-moisture foods or semi-moist foods, in one form or another, have been important items of diet for a very long time.

            Generally, they contain moderate levels of moisture, of the order of 20-50% by weight, which is less than is normally present in natural fruits and vegetables, but more than is left in conventionally dehydrated products. In addition, intermediate-moisture foods contain sufficient dissolved solutes to decrease water activity below that required to support microbial growth. As a consequence, intermediate-moisture foods do not require refrigeration to prevent microbial deterioration. There are various kinds of intermediate-moisture foods: natural products such as honey; manufactured confectionery products high in sugar, jellies, jams, and bakery items such as fruit cakes; and partially dried products including figs, dates, etc. In all of these products, preservation is partially from high osmotic pressure associated with the high concentration of solutes; in some, an additional preservative effect is contributed by salt, acid and other specific solutes.

Materials required:

1. Fruit/ vegetables 

2. Sugar

3. Distilled water

4. Container

5. Drying tray

6. Gas/ induction

Procedure:

            The following procedure is followed for the preparation of candy and preserve;

Flowchart for preparation of candy and preserve

Observations:

Quantity of fruits taken = …………….

Quantity of syrup used =……………….

Amount of final product prepared =………………..

Number of days required for Preparation =……………

Precautions:

 Do not store before proper drying and packaging.

 Seal the container hermetically.

 Wash the excess syrup before drying.