TOPIC: ROLE OF PECTIN IN
JAM AND JELLY
G B Kavya Patel : 2301302011
Priyanjana J : 2301302032
PECTIN IN PLANTS
ROLE OF PECTIN IN
JAM AND JELLY
content FUNCTIONS AND
BENEFITS OF PECTIN
PREPARATION OF JAM
USING PECTIN
PREPARATION OF JELLY
USING PECTIN
What is pectin?
PECTIN is a soluble fiber (polysaccharide)
found in fruits. It is used as a thickener in
cooking and baking. It is also sometimes
used to make medicine. Pectin binds
substances in the intestines and adds
bulk to the stools.
Pectin present in plant
Pectin is composed of complex polysaccharides that
are present in the primary cell walls of a plant, and
are abundant in the green parts of terrestrial plants.
pectin is the principal component of the middle
lamella, where it binds cells. Pectin is deposited by
exocytosis into the cell wall via vesicles produced in
the Golgi apparatus. The amount, structure and
chemical composition of pectin is different among
plants, within a plant over time, and in various parts
of a plant. Pectin is an important cell wall
polysaccharide that allows primary cell wall
extension and plant growth. during fruit ripening,
pectin is broken down by the enzymes pectinase and
pectinesterase, in which process the fruit becomes
softer as the middle lamellae break down and cells
become separated from each other.
Role of pectin in jam and jelly
Pectin plays a crucial role in the preparation of jams and jellies. It's a natural
polysaccharide found in fruits that acts as a gelling agent. When pectin is
combined with sugar and acid in the cooking process, it forms a gel-like
substance that thickens the fruit mixture and helps it set. This gelling property
gives jams and jellies their desired consistency and helps them maintain their
shape when spread or scooped. Without sufficient pectin, these products might
be too runny and fail to set properly. Also it enhances the flavour and texture of
jam and jelly. Acts as preservatives which enhances the shelf life of the product.
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Functions/benefits of pectin
• Supports sugar reduction
• Prevents syneresis/weeping
• Acid stable even at high temperatures
• Viscosifier for soft drinks
• Stabilizer for acid milk drinks
• Helps stabilize proteins
• Stabilizer and Ph balancing (beauty care)
• Security of supply
• Low MOQS
• NPD assistance
• Making marmalade and jams with pectin
Preparation of papaya jam using pectin
Removal of
Papaya fruit Washed with Peeling and seeds and pulp
distilled water cut into slices preparation
Simmer pulp
Adding pectin Fresh lemon Addition of
to soften
juice added sugar
pieces
Cooked until Filled in
Boiled
the end point sterilized glass storage
vigorously
brix bottle
(67-69%)
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Preparation of dragon fruit jelly using pectin
Peeling and
Selection of Addition of
washing cutting into
dragon fruit water(1:1)
pieces
Boiling
Straining the
Addition of Boiling the (for 20-30
extract with
sugar extract min)
muslin cloth
Addition of Addition of
Addition of 300 ppm Remove of
pectin
citric acid KMS scum
(TSS 55
(TSS 58 brix) (TSS 67 brix)
brix)
Sealing and
Hot filling in
storage cooling(30
PET bottles
C) 8
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REFERENCE:
Wenbo Zhang, ... Han Zhang, in Trends in
Food Science & Technology, 2015
March 2011Indian Journal of Natural
Products and Resources
encyclopedia of Food Sciences and
Nutrition (Second Edition)
October 2023Food Chemistry Advances
2(1):1001922(1):100192
THANK YOU !
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