THAI NGUYEN UNIVERSITY UNIVERSITY AGRICULTURAL AND FORESTRY NGUYEN THI MINH TRANG RESEARCH ON THE PRODUCTION PROCESS OF JAM PRODUCT FROM ORANGES (CITRUS SINENSIS (L.) OSBECK) BACHELOR THESIS Study Mode: Full-time Major: Food Technology Faculty: Advanced Education Program Office Batch: 2018 - 2022 Thai Nguyen, November 2022 THAI NGUYEN UNIVERSITY UNIVERSITY AGRICULTURAL AND FORESTRY NGUYEN THI MINH TRANG RESEARCH ON THE PRODUCTION PROCESS OF JAM PRODUCT FROM ORANGES (CITRUS SINENSIS (L.) OSBECK) BACHELOR THESIS Study Mode: Full-time Major: Food Technology Faculty: Advanced Education Program Office Batch: 2018 - 2022 Supervisor: PhD. Pham Bang Phuong Thai Nguyen, November 2022 ABSTRACT Thai Nguyen University of Agriculture and Forestry Degree Program Bachelor of Food Technology Student name Nguyen Thi Minh Trang Student ID DTN1854190019 Research on the production process of Jam product from Thesis Title Oranges (Citrus sinensis (L.) Osbeck) Supervisor PhD. Pham Bang Phuong Supervisor’s Signature Abstract: Citrus sinensis (L.) Osbeck, sometimes known as the sweet orange, is a fruit native to Southeast Asia that is now consumed worldwide as a fantastic source of vitamin C, a potent natural antioxidant that strengthens the immune system. The goal of this research is to process jam products with good nutritional and sensory values, contributing to diversify jam products on the market and bring economic benefits to producing households’ preservation and processing of fruits and vegetables in Vietnam.
The results indicate that sugar is necessary for the production of Jam from Citrus sinensis (L.) Osbeck, and that a sugar content of 65% is used at the perfect rate. In addition, the malt syrup concentration of 1% along with the temperature also has a good effect on the jam production process, with the temperature of 80°C being optimal. Furthermore, it is necessary to remove the pods and seeds so that the product does not become bitter. Jam products are made from Citrus sinensis (L.) Osbeck with the sensory quality were evaluated by the sensory panel.
Other characteristics of Jam product has also been analized.) Osbeck, Orange Jam, sugar, malt syrup, Keywords: temperature. Number of pages: 67 Date of Submission: 3/11/2022 i ACKNOWLEDGEMENT First of all, I want to thank for all the support you have given me during my 4 years at Thai Nguyen University of Agriculture and Forestry, Advanced Education Program. I studied and researched my full-time internship program at the Faculty of Biotechnology and Food Technology. I would like to express my deep gratitude to PhD.
Pham Bang Phuong who enthusiastically instructed and created the best conditions for me to complete this graduation thesis. He pointed out the errors, the nonconformities, and how to fix them during the time here. Once again, I sincerely thank my supervisor, and wishing good health for him. In addition, I'd like to express my deep gratitude to my fellow students for their assistance throughout the internship: Cao Hong Le, Nguyen Thuy Duong, Nguyen Thi Hong Nhung and Nguyen Huy Duc.
Then, I'd love to express my gratitude to my family for providing me with the necessary resources and for constantly supporting me emotionally throughout my internship. Given the limited time as well as experience, the mistake of the thesis cannot be avoided. I look forward to receiving the guidance, and comments of the teachers so that I can supplement, improve our knowledge, and better serve the practical word in the future. Thank you sincerely! Thai Nguyen, October 2022 Student NGUYEN THI MINH TRANG ii TABLE OF CONTENT ABSTRACT.
ii TABLE OF CONTENT. iii LIST OF FIGURES. 1 LIST OF TABLES. 2 LIST OF ABBREVIATIONS .1 Overview about Citrus sinensis (L.
Characteristics of Citrus sinensis (L. Overview of the chemical composition of Citrus sinensis. Overview of biological effects of Citrus sinensis (L. Classification of orange varieties.
Some varieties of oranges are grown a lot in Vietnam. Nutrient composition of sweet orange. Overview about Jam product. Fruit jam classification.
Research status of products from fresh oranges in our country and in the world. Research status of products from fresh oranges in the world. Research status of products from fresh oranges in Vietnam. MATERIALS, RESEARCH CONTENTS AND METHODOLOGY.
Material and research scope. Location and time period of the research. Equipment and chemical require for research. Experimental design method.
Evaluation of sensory quality by scoring method according to TCVN 3215-79. Method for determination of total aerobic microorganisms (TCVN 5165: 1990) [11]. Data processing methods. RESULT AND DISCUSSION.
The result of studying some factors affecting on the quality of product. The result of research on study the effect of sugar concentration on the quality of product. To determine the effect of malt syrup concentration on the quality of product following the single-factor model. Experimental design to study the effect of temperature on the quality of product36 4.
Completing the process of producing Jam products from Oranges (Citrus Sinensis (L. Evaluation the quality and preliminary cost estimation of final product. Evaluation the qualiy of final product. Preliminary cost estimation of final product.
CONCLUSION AND RECOMMENDATION. 43 APPENDIXES Appendiex 1: Research process pictures Appendiex 2: Data processing Appendiex 3: Nutrient and microbiological factors found in Orange Jam products Appendiex 4: Sensory assessment answer sheet v LIST OF FIGURES Figure 2. Chemical structures of steroids .2 Chemical structures of hydroxyamides, alkanes and fatty acids. Chemical structures of coumarins.
Chemical structures of peptides. Chemical structures of carbohydrates. Chemical structures of carbamates and alkylamines. Chemical structures of carotenoids.
Xa Doai orange. Kumquat sticky jam. 22 1 LIST OF TABLES Table 2.1 Nutrient composition of sweet orange .3 Experimental design to study the effect of sugar concentration on the quality of product .4 Experimental design to study the effect of malt syrup concentration on the quality of product .5 Experimental design to study the effect of temperature on the quality of product. The importance coefficient of each indicator.
Table of regulations to evaluate the level of product quality .1 Affecting of sugar concentration on the sensory quality of product .2 Affecting of malt syrup concentraton on the sensory quality of product .3 Affecting of temperature on the sensory quality of product .4 Nutrient and microbiological factors found in Orange Jam products .5 The preliminary cost calculation for Jam product from Citrus sinensis (L. 41 2 LIST OF ABBREVIATIONS EO Essential oil ECmin Minimum effective concentration DPPH 2,2-diphenyl-1-picrylhydrazyl OH Hydroxide ABTS 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) Liquid chromatography hyphenated with photodiode-array LC-DAD-MS (ESI) detection and tandem electrospray ionization mass spectrometry HPLC High-performance liquid chromatography Co (II) Cobalt (II) EDTA Ethylene Diamine Tetraacetic Axit LDL Low density lipoprotein Cholesterol BMI Body mass index CSJ Citrus sinensis juice CFU Colony forming unit hectare ha WTO World Trade Organization 3 PART I. Research rationale Vietnam has a long agricultural tradition and is a developing country with natural advantages in soil and climate - including tropical monsoon along with fertile soil that are favorable for the development of both agriculture and vegetables production especially fruits and vegetables. The fruits and vegetables of our country are very diverse and abundant in all regions of the country.
However, vegetables and fruits are almost seasonal and have a short harvest season, so their economic efficiency is low. Techniques used in and processing help diversify products, improve nutritional and sensory values of products, take advantage of excessive raw materials for processing, and increase income for farmers. Among the commonly grown fruits in Vietnam, oranges are a specialty fruit tree grown for many years because of their high nutritional and economic values. However, due to the growing conditions, high yield cannot be consumed all at once, so they are often processed into canned water, candy.
Jam is always made by cooking whole or sliced fruits with sugar, until they are reduced to a thick, fruity, spread. Jam is spread onto toast, freshly baked scones or used as a filling base for tarts such as a Bakewell when jam is made correctly and potted into sterilized jars, it will last up to a year, as the quantity of sugar in the jam in the cooking helps its preserving qualities. But jam products from oranges, tangerines and strawberries have only limited at manual processing, serving family needs, there has been no specific 1 research on the production of this type of jam in the direction of application at the production scale. The purpose of this study is to process jam products with good nutritional and sensory values, contributing to diversify jam products on the market and bring economic benefits to producing households’ preservation and processing of fruits and vegetables in Vietnam.
In response the above problems, and at the same time applying the knowledge gained during my studies, I carried out the project: "Research on the production process of Jam product from Oranges (Citrus sinensis (L.1 Overall objective Building a process for producing jam products from Oranges (Citrus sinensis (L.) Osbeck) will maintain the high nutritional value, while ensuring their available consumption safe, contributing to the diversification of jam products on the Vietnamese market.2 Detail objective - Investigating the potential factors that could influence to the quality of Jam products. - Completing the process of producing Jam products from Oranges (Citrus sinensis (L.) Osbeck) and evaluating the quality of final product. Research question Is it possible to replace sugar with other ingredients such as honey, glucose, fructose? 2 1. Limitation Limitation that are expected to be encountered throughout the study: - Language barrier: Since this report is conducted in English, so the study would have some obstacles due to the difference of language.
- Equipment and chemicals provided: This study is conducted in the Faculty of Food Biotechnology and Food Technology, Thai Nguyen university of Agriculture and Forestry. Therefore, there inadequacy of specialized machines that are required for the research process.1 Overview about Citrus sinensis (L. Characteristics of Citrus sinensis (L.) Osbeck This family's member, the sweet orange (Citrus sinensis (L). Osbeck), is a major source of vitamins, particularly vitamin C, as well as calcium, potassium, thiamine, niacin, and magnesium [13].
Oranges probably originated from southeast Asia and were grown in China by 2500 BC. Due to its outstanding nutritional value, supply of vitamins, and other purposes, it is now practically produced worldwide as a source of food for people.) Osbeck sometimes known as the sweet orange, is a small evergreen tree that can grow as tall as 15m in some situations. It is now commercially grown around the world in tropical, semi-tropical, and some warm temperate climates, making it the most planted fruit tree in the world. It is believed to have its origin from in southern China, where it has been farmed for many years [13].) Osbeck is an evergreen blooming tree.
Orange trees often reach a height of 9 to 10 m and have thick spines. The alternate leaves have slender, winged petioles (3-5 mm broad, 6. The blades are elliptical, oblong, or oval in form, bluntly serrated, and have a distinct citrus aroma from the abundance of oil [14]. Five white petals and 20–25 yellow stamens make up the axillary flowers, which are borne singly or in whorls of 6 (5 cm wide).
The fruit ripens to orange or yellow and can range in shape from globose to oval (6. Anatomically, the fruit consists of two distinct regions, the pericarp, also called the peel, skin or rind, and the 4 endocarp or pulp with juice sac glands [14]. The epidermis of the skin is made of epicuticular wax and contains many tiny fragrant oil glands that are responsible for the scent. The pericarp consists of the outer flavedo or epicarp, largely made of parenchymatous cells and cuticle [14].
The albedo or mesocarp lying beneath the flavedo consists of tubular-like cells joined together to constitute the tissue mass compressed into the intercellular area [14].