Preparation of Fruit Bar

Preparation of Fruit bar
Fruit Bar
●
Fruit bar is a concentrated fruit product
with good nutritive value.
●
Fruit bars are high calorie foods and
are a rich source of the vitamins
and minerals.
●
It has longer longer shelf life.
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Fruit Bar
●
Fruit bar means the product prepared
by blending pulp/puree from sound ripe
fruit, fresh or
●
previously preserved nutritive
sweeteners, butter or other vegetable fat
●
or milk solids and other ingredients
appropriate to the product
●
and dehydrated to form sheet which can
be desired shape or size.
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Fruit Bar
●
The fruit bars or fruit-slabs or fruit-
leathers are the terms used for the
products prepared by dehydration
of fruit pulps.
●
Mango, banana, citrus, guava, grape,
pineapple, and apple are the major
fruits out of which a good quality
fruit bar/candy can be prepared.
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Ingredients
●
500 grams chopped mangoes about 2 big 1
mangoes
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1/4 cup sugar
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1 pinch salt
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Preparation
●
Wash the mango, peel the skin and take out the
flesh, chop roughly.
●
Transfer this mango flesh to a mixie jar along
with sugar.
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Preparation
●
Grind into a smooth pulp. Pour this mixture in a
pan, heat it.
●
Cook over medium flame about 5 to 10 minutes by
mixing it in between.
●
After about 7 minutes, the mixture would become
glossy and little translucent. Switch off the
stove.
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●
Take a plate and grease with a tsp of oil/ghee.
●
Transfer the mixture to a plate, spread the mango
puree evenly, tap the plate slightly to release any air
bubbles.
●
Cover the plate with a cotton cloth to prevent dust, keep
it under sunlight for 2 to 3 days.
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●
Once it dried completely, with a help of knife loosen
the edge.
●
Now, take it out and cut into cubes or rectangle
bars. You can also roll it out.
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Note
●
Dry under sunlight for atleast 2 to 3 days.
Depending on the thickness and intensity of sunlight,
drying time may vary.
●
Choose mangoes which are not overly ripe for this
recipe. Medium ripe mangoes which are slightly sour
works best for this recipe.
●
Color might vary depending on the variety of mango
used.
●
Taste the mango pulp and adjust the sugar level.
Then proceed to cook.
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Preparation of Jelly
Jelly
●
Jelly is prepared by boiling the fruit with or
without addition of water, straining the extract
and mixing the clear extract with sugar and
boiling the mixture to a stage at which it will
set to a clear gel.
●
The jelly should be transparent, well set, but
not too stiff and having original flavour of the
fruit.
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jelly
●
It should be of attractive colour and should
keep its shape with a clean cut surface.
●
In the preparation of jellies, pectin is the most
essential constituent.
●
Pectin is present in the cell wall of fruits.
●
In order to get a good quality jelly fruits rich in
pectin, but deficient in acid should be
preferred.
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jelly
●
As per FPO specifications, the quantity of fruit
and soluble solids in the final product shall
not be less than 45 and 65 percent (w/w)
respectively.
●
Guava jelly is the commercial product available
in the market however jelly can be prepared
from sour apple, karonda, jamun, loquat etc.
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Fruit contents Not less than 45%
TSS Not less than 65%

(w/w)
Preservatives Sulphur dioxide (Not more than 40
ppm)
Benzoic acid (Not more than 200

ppm)
Synthetic sweetening Not permitted

agents
Fermentation test Negative
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Raw material, ingredients, machinery
required
●
Guava, sour apples, karonda, loquat etc are
used for making jelly.
●
Stainless steel knives, ladle utensils
for cooking and mixing, glass bottles,
sterilization tank, juicer/basket press,
bhatti/LPG stove/boiler, Refractometer etc.
●
The recipe (for 1kg fruit pulp) for different
fruits is given in Table
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Preparation of guava jelly
1. Select sound, mature fruits, wash thoroughly
and cut them in small pieces along with peel (peel
contains maximum pectin).
2. Cover the pieces with water and add citric acid 1.5
to 2 g/kg fruits.
3. Boil the mass gently to enable release of pectin.
4. Repeat the process 2-3 times for complete extraction
of pectin.
5. Strain the mass through a muslin cloth to
separate the extract.
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6. Do not squeeze, only strain all the extracts and
allow it to stand for settling.
7. Collect only the supernatant.
8. Perform pectin test by adding two teaspoonful of
rectified spirit to a teaspoonful of extract. Formation
of one big clot indicates high pectin in the extract,
formation of many clots indicates medium pectin and
thin gelatinous precipitates indicates poor pectin.
9. If the pectin contents are poor, concentrate the extract
till it gives test of high pectin or add the pectin
externally.
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10. To prepare jelly from the extract cook till end point
reaches. The end-point of a jelly can be judged by using
any of the following methods:
●
Cold plate test: A drop of the boiling liquid from the pan is
taken and placed on a plate and allowed to cool quickly. If
the jelly is about to set, the mixture on the plate will
crinkle when pushed with a finger.
●
Temperature of boiling mixture: The temperature of
boiling jelly during end point generally corresponds to
105.50C.
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11. Pour the finished jelly into clean, dry, pre-
sterilized jars kept on a wooden board to prevent
breakage.
12. Allow the product to cool and seal the jar air-
tight.
13. A layer of molten paraffin wax can be placed at

the top of cooled jelly which helps in preservation.
14. Label and store in a cool and dry place.

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Preparation of Marmalades
Marmalades
●
Marmalade is a fruit jelly in which the slices/shreds
of peel are suspended.
●
The marmalades are prepared generally from citrus
fruits like orange and lemon.
●
The pectin and acid contents of the marmalades
are kept slightly higher than that for jellies.
●
They shall contain minimum of 45% fruit and 65%
total soluble solids.
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Raw material, ingredients, machinery required
1)Orange and lemon like citrus fruits are used for

making marmalade.
2)Stainless steel knives, utensils for cooking and mixing,

muslin cloth, glass jars, sterilization tank, gas bhatti etc.
3)Sugar (1:1), Citric acid 1g, shredded peel of orange 62g

and flavour.
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Procedure for preparation of marmalade
1. Wash orange and lemon fruits in water and remove
the thin peel.
2. Cut peel into thin fine shreds using knife or

shredding machine.
3. Cut the peeled fruit into slices (0.3-0.45 cm thick) or

crush into rough pulp.
4. Boil slices gently for 30-45 minutes by simmering

with 2-3 times its weight of water to extract the pectin.
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6. Clarify or strain the extract by passing through

muslin cloth or use filter aid like wood pulp or flo-supercel
or use filter press to get cleanextract. .
7. Cut peel into 1.9-2.5cm long and 0.8-0.12cm thick
shreds using knife or shredding machine.
8. Soften these shreds by boiling in water for 10-15
minutes or in 0.25% sodium carbonate solution or by
autoclaving at 10-15 psi steam pressure (116-121 oC).
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9. Boil the extract along with sugar (1:1) to about

103oC temperature.
10. Add prepared shreds to the boiling mixture.
11. Continue boiling to jellying end point (check by

using sheet test, drop test, weight or temperature test),
total boiling time shall not exceed 20 minutes.
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12. Cool marmalade in a shallow pan with gentle
straining to keep the shreds uniformly distributed in
the marmalade. During cooling, orange peel oil can be
added as an essence.
13. Fill cooled marmalade in pre-sterilized glass

jars.
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14.Place the layer of molten paraffin wax on the top

surface of the jar.
15. Cover the jars with lug type lids and store in a
cool and dry place.
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Fruit contents Not less than 45%
TSS Not less than 65% (w/w)
Preservatives Sulphur dioxide (Not more than 40 ppm)

Benzoic acid (Not more than 200 ppm)
Synthetic sweetening Not permitted

agents
Fermentation test Negative
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Preparation of Fruit Bar

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Preparation of Fruit bar

TSS Not less than 65%

Benzoic acid (Not more than 200

Synthetic sweetening Not permitted

Fermentation test Negative

13. A layer of molten paraffin wax can be placed at

14. Label and store in a cool and dry place.

1)Orange and lemon like citrus fruits are used for

2)Stainless steel knives, utensils for cooking and mixing,

3)Sugar (1:1), Citric acid 1g, shredded peel of orange 62g

2. Cut peel into thin fine shreds using knife or

3. Cut the peeled fruit into slices (0.3-0.45 cm thick) or

4. Boil slices gently for 30-45 minutes by simmering

6. Clarify or strain the extract by passing through

9. Boil the extract along with sugar (1:1) to about

10. Add prepared shreds to the boiling mixture.

11. Continue boiling to jellying end point (check by

13. Fill cooled marmalade in pre-sterilized glass

14.Place the layer of molten paraffin wax on the top

TSS Not less than 65% (w/w)

Preservatives Sulphur dioxide (Not more than 40 ppm)

Synthetic sweetening Not permitted

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