research on the production process of jam product from oranges citrus sinensis l osbeck

INTRODUCTION

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

2 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

Research’s objectives

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

- 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?

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

LITERATURE REVIEW

Overview about Citrus sinensis (L.) Osbeck

2.1.1 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

Citrus sinensis (L.) 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] Citrus sinensis (L.) 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, 6.5–15 cm long)

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 (6.5 to 9.5 cm broad) Anatomically, the fruit consists of two distinct regions, the pericarp, also called the peel, skin or rind, and the

5 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]

The flesh or pulp of the fruit is typically juicy and sweet, divided into 10 to 14 segments (although there are seedless varieties) and comes in a variety of hues from yellow to orange to red The ripe fruit is classified as a hesperidium which is a type of berry with multiple seeds and is fleshy [13]

Citrus sinensis (L.) Osbeck is consumed all over the world as an excellent source of vitamin C, a powerful natural antioxidant that builds the body immune system [13] Constipation, cramps, colic, diarrhoea, bronchitis, tuberculosis, cough, cold, obesity, menstruation disorders, angina, hypertension, anxiety, depression, and stress are among the conditions it has historically been used to treat [15]

2.1.2 Overview of the chemical composition of Citrus sinensis L

The secondary metabolites found in abundance in Citrus sinensis L contribute to the pharmacological effects attributed to this plant Flavonoids 1- 54, steroids 55,56, hydroxyamides, alkanes, and fatty acids 57–60, coumarins 61–67, peptides 68–70, carbohydrates 71–74, carbamates and alkylamines 75–

78, carotenoids 79–82, volatile compounds 83–148, and nutritional elements like potassium, magnesium, calcium, and sodium have all been found in the fruits, peel, leaves, juice, and roots [13] The chemical structures of constituents

6 isolated and characterized in Citrus sinensis (L.) Osbeck are shown in Figures

Figure 2.1 Chemical structures of steroids

Figure 2.2 Chemical structures of hydroxyamides, alkanes and fatty acids

Figure 2.3 Chemical structures of coumarins

Figure 2.4 Chemical structures of peptides

Figure 2.5 Chemical structures of carbohydrates

Figure 2.6 Chemical structures of carbamates and alkylamines

Figure 2.7 Chemical structures of carotenoids

2.1.3 Overview of biological effects of Citrus sinensis (L.) Osbeck 2.1.3.1 Antimicrobial Action

One of the most numerous plant species, Citrus has 40 different species that are found on all continents and are mostly consumed fresh Citrus fruits have also been utilised as food additives, herbal medicines, and dietary supplements [16] Citrus offers a wide range of potential health advantages, including anticancer, antibacterial, antioxidant, and anti-inflammatory properties [17] that are strongly correlated with the presence of flavonoids in the fruit [18]

According to Farhat et al (2011), orange peel makes up about 45% of the total weight, and significant amounts are left over as a byproduct after orange processing These leftovers cause environmental issues, particularly water pollution, because they contain biomaterials like EO, pectin, and sugars There are significant amounts of Citrus EO present, and it is known that they can work

9 as an antibacterial against both bacteria and fungus The exocarp of an orange peel is made up of irregular parenchymatous cells that completely enclose many glands or oil sacs The epidermis covers this exocarp Caccioni, Guizzardi, Biondi, Renda, and Ruberto (1998) reported that volatile compounds of orange and lemon peel are capable of inhibiting Penicillium despite it being claimed (using the agar dilution technique) that they are effective against the growth of some moulds [19]

Citrus sinensis (L.) Osbeck provides an option in the treatment and management of parasitic infections, which are important global public health issues The extracts of the Citrus sinensis (L.) Osbeck peel in hexane, chloroform, ethyl acetate, acetone, and methanol showed only modest antimalarial efficacy against the chloroquine strain of Plasmodium falciparum [14]

Chinese hamsters' lung fibroblast cell line and a normal human prostatic epithelial cell line's ability to proliferate were both suppressed by a standardized extract of red orange juice made from three pigmented cultivars of Citrus sinensis (Moro, Tarocco, and Sanguinello) At concentrations of 82.6% and 73%, the juice from the fruits of Citrus sinensis (L.) Osbeck completely inhibited the proliferation of the K562 (human chronic myelogenous leukemia) and HL-60 cell lines (human leukemia) Similar to 10% concentration, MCF-7 cells were resistant to 90.5% of the antiproliferative action (human breast adenocarcinoma)

Peels of Citrus sinensis demonstrated action on human lung cancer cells when polymethoxyflavones were extracted from them With a minimum effective

10 concentration (ECmin) of 9.25 and 4.62 g/mL, respectively, cold-pressed orange peel oil containing a mixture of non-hydroxylated polymethoxyflavones (75.1%) and hydroxylated polymethoxyflavones (5.44%) and a mixture containing only hydroxylated polymethoxyflavones (97.2%) induce apoptosis in breast cancer cells MCF-7 All of these antiproliferative characteristics imply that flavonoids found in Citrus sinensis, in particular, might be studied for their potential as chemopreventive and therapeutic agents in cancer [14]

It was found that Moro juice efficiently scavenge ABTS radical cations reaching up to 64% Seed extract of Citrus sinensis exhibited antioxidant activity using reducing power and DPPH radical-scavenging assays, gallic acid was used as control standard The antioxidant activity of the orange peel methanolic extract fractions was evaluated by DPPH assay and the Co(II)/EDTA-induced luminol chemiluminescence assay Results showed that orange peel methanolic extracts possess moderate antioxidant activity as compared with the activity observed for the aglycones, diosmetin and hesperetin Citrus sinensis juice showed 84.81%

DPPH antiradical effect at 100 àg/mL Acetone-water extract obtained from fresh edible part of red oranges fruits (Citrus sinensis, Torocco) displayed an intracellular antioxidant activity of 85% in Caco-2 cells at 50 mg/mL Positive standard drugs-gallic acid and vitamin C-were used The extract obtained from red oranges exhibited significant higher antioxidant activity than positive controls [14]

Classification of orange varieties

Oranges come in a variety of varieties based on the nation and region

Oranges are split into two categories in the commercial world: sweet oranges and sour oranges Marmalade is frequently made using sour oranges Sweet oranges consist of:

The popular blonde orange variety is Valencia, which is native to the Azores islands and Portugal Blonde orange trees can grow in inland regions where there is a significant fluctuation in temperature from day to night, which activates the pigment system of the peel giving it an attractive color Small to medium sized round oranges suitable for industrial production Smooth skin, thin bark, and vivid orange-orange seeds Orange juice is incredibly sweet to taste whether it is consumed fresh or after being turned into juice [4]

Caracara oranges and Washington oranges are common types of navel oranges These orange varieties were grown in Florida before 1835 The main harvest is from November to January [4]

Compared to Valencia oranges and other sweet oranges, navel oranges are larger The orange peel is thick and simple to peel, and the fruit's skin is a vivid yellow color This orange variety has a high rate of juice collection and no seeds

Oranges turn bright yellow in cold weather, allowing the fruit to ripen while maintaining a light green skin tone Due to the bitter taste this kind of orange generates, it is typically utilized to make orange juice [4]

Of the citrus fruits first discovered in the Mediterranean, this orange type is regarded as the most delectable and beautiful Fruit with thin skin, a medium size, and few or no seeds The hue of orange peel with orange cloves is a stunning rich dark crimson The juice is less acidic than other oranges and is rich, sweet, dark crimson in hue The main drawback of blood oranges is that during processing and storage, the anthocyanins content, which gives the fruit its rich crimson color, tends to disappear Blood orange can be used fresh or pressed [4]

This particular orange variety is grown in the Mediterranean region, however its juice has a low acid level, is unable to prevent microbes, and is overly sweet, making it unsuitable for making orange juice [4]

Some varieties of oranges are grown a lot in Vietnam

Xa Doai orange (Nghe An): a relatively large tree with few branches that is grown in the province of Xa Doai Delicious orange with a delicate, glossy peel with a sweet flavor and little fiber mostly employed in the preparation of marmalade and orange juice

Figure 2.12 Xa Doai orange Dong Dinh orange: big tree, light green leaves, big leaves It is a large, watery, burgundy fruit that is resistant to disease and easy to grow It is a cross between an orange and a grapefruit This variety of orange is being grown in Hai Hung

Sugar orange: taste more like tangerine than orange The tree is 2-3m high, with many branches and leaves, the leaves have no ears Average weight 100g/fruit, thin skin, red yellow or dark red, easy to peel, easy to divide

Figure 2.13 Sugar orange Sanh orage: has scientific name Citrus reticulata sinensis Tree 2-3m high, low branching, leaves with small ears The fruit is slightly flattened, weighing 200-400g/fruit with rough skin, thick skin, yellow or dark red when ripe, thick but easy to peel, red flesh, greenish brown seeds, sweet, slightly sour taste, delicious taste

Currently, there are more than 86.000 hectares of citrus trees in the Southern region, making up 18.45% of the area's fruit trees and producing about 1 million tons annually, or 57.4% of the output for the entire region The Mekong Delta in particular has 74.424 hectares of citrus tree land This demonstrates that the region's soil and climate are ideal for growing this crop, and that farmers'

19 agricultural skills are rising, helping to elevate citrus' standing in comparison to many other crops

In which, oranges are grown in many provinces such as Tien Giang, Ben Tre, Dong Thap, Vinh Long, Tra Vinh, Soc Trang, Hau Giang and Can Tho city

Vinh Long is mainly concentrated in Tra On district with an area of 9.240 ha

Tien Giang plans the fruit growing area here according to VietGAP criteria of the Southern Fruit Institute in coordination with the local implementation, typically Cai Be district According to the data of the Gardening Association of Cai Be district, at the end of 2000, the district had about 5.000ha of Sanh oranges, but affected by greening disease nearly half of the area After that, the Sanh orange gradually recovered and developed a new area, because the price of Sanh oranges suddenly increased, so many gardeners turned to grow Sanh oranges By the end of 2008, the area of earthen Sanh oranges in the district increased to 5.500 ha and now is 6.768 ha, the annual output is about 135.000- 150.000 tons Now, Sanh oranges are not only present in communes south of the highway such as My Luong, My Duc Tay, An Thai Dong, An Thai Trung but also spread to the northern lands such as My Loi A, My Loi B, My Tan

Fruit trees cover 26,109 hectares in the province of Hau Giang, producing 180,210 tons annually Sanh oranges in particular covers 1,693 ha Grown in three districts with a combined area of 7,827 ha: Chau Thanh, Nga Bay, and Phung Hiep 2012 saw a harvest production of 53,562 tons

Harvest: Sanh oranges are best planted in the early, middle of the rainy season Sanh oranges produce fruit all year round, but are most concentrated around November and December of the year, from the date of flowering to

20 harvest is 7-9 months, but gardeners have measures to flower at the right time to sell get the highest price When the harvest is complete, people will leave the young oranges left on the tree to prepare for the next crop.

Nutrient composition of sweet orange

Citrus fruits have long been prized for their healthful nutritional and antioxidant qualities They are the primary source of significant phytochemical nutrients Scientific research has demonstrated the numerous health advantages of oranges' high vitamin and mineral content Additionally, it is now recognized that other biologically active, non-nutrient components found in citrus fruits, such as phytochemical antioxidants and soluble and insoluble dietary fibers, can help lower the risk of cancer and several chronic diseases, including arthritis, obesity, and coronary heart disease [13]

Table 2.1 Nutrient composition of sweet orange

Overview about Jam product

Jam is a fruit-based foodstuff This dish has been served as dessert at feasts, gatherings, and breakfasts for a very long time Jam serves a variety of purposes, from supplying nutrients to adorning food items Jam could be stored for an extended period of time [1] To make the product sweeter, to enhance the sensory quality, and to enhance the nutritional quality, sugar is added to the product Additionally, sugar has the ability to preserve goods Microbial cells are in a primary contraction condition in products with high sugar content killing them off or preventing their development, respectively As a result, many items do not require pasteurization after cooking To destroy yeast and mold, some

22 items with low sugar content must be pasteurized for a specific period of time A little quantity of food acid is typically added to jams, and this acid content also helps to prevent microbiological activity [2] The manufacturer can add pectin or agar to boost the product's freezing ability depending on the chemical makeup of the fruit used as the raw material for jam [3]

Depending on the condition of the product structure [4]:

 Made from fruit juice or pured

 Pectin or agar can be used to make gel coagulant

 About 60-65 percent of the substance is dry

 Soft, barely moist, no residual sugar syrup surrounding the jam

 The dry matter content is around 70–75%

 The outside is coated in sugar

 A 70–80% dry matter content is typical

Research status of products from fresh oranges in our country and in the world

2.6.1 Research status of products from fresh oranges in the world

Recently, the number of studies on citrus fruits is not much, in which oranges are also of little interest Orange is a fruit that has a lot of chemical components that are good for human health, so scientists are studying and applying those substances to humans Additionally, orange juice is the key ingredient in items made from oranges, according to recent study on overseas markets Brazil, Florida, and Sao Paulo are the markets with the highest production and consumption of orange juice, respectively The major market for orange juice imported from Brazil since the 1980s is the United States

In addition to the creation of orange juice for human consumption, many people are interested in and conduct extensive research on other orange tree parts, such as the leaves, flowers, roots, and especially the orange peel, that are interested and studied by many people in order to create new products Different products with different uses Some studies on oranges such as: investigating antioxidants, identifying yeast from oranges, producing Mycotoxins from oranges

Article: “Bioavailable Citrus sinensis Extract: Polyphenolic Composition and Biological Activity”, Giacomo Pepe, Francesco Pagano, Simona Adesso, Eduardo Sommella, Carmine Ostacolo, Michele Manfra, Marcello Chieppa, Marina Sala, Mariateresa Russo, Stefania Marzocco and Pietro Campiglia

24 Journal of Science: “Extraction, Derivatization, Characterization and Antifungal Investigation of Limonene from Citrus sinensis Peels”, Ita E Uwidia,

Bodunde J Owolabi and Richard C Okafor

2.6.2 Research status of products from fresh oranges in Vietnam

Since we joined the WTO trading organization, our nation's essential oil production business has grown significantly Today, the variety and popularity of essential oil products made from plants is expanding, particularly oranges This raw resource has a long history of exploitation Numerous studies have been conducted on the extraction of compounds and their diverse applications from this fruit's peel This is the area that contains a lot of essential oils, which are frequently utilized in the food, drug, and chemical sectors Examples include studying and obtaining essential oils from orange peels, as well as various issues including production projects processing of orange peel jam and marmalade

Research works related to the project:

Project: “Mứt vỏ cam”, Đỗ Huyền Trang, Đại học kỹ thuật công nghệ TP

Project: “Nghiên cứu tách chiết tinh dầu từ vỏ cam sành”, Lê Phạm Tấn Quốc, Võ Ái Mỹ, Trịnh Thị Minh Nguyệt

MATERIALS, RESEARCH CONTENTS AND METHODOLOGY

Material and research scope

Oranges (Citrus Sinensis (L.) Osbeck) from orange orchards in Ham Yen district, Tuyen Quang province, was used to produce jam in this study Oranges as raw materials must meet the requirements of ripeness, the fruit must not be rotten, crushed and have a natural aroma

Figure 3.1 Oranges used in experiment

Sugar: Using saccharose, no lumps, dry loose, achieve technical whiteness

Malt Syrup: Standards for use in the manufacture of food products

Ctric Acid: Standards for use in the manufacture of food products

Research was carried out in the laboratory scale

Location and time period of the research

Location: Faculty of Biotechnology - Food Technology, Thai Nguyen University of Agriculture and Forestry

Equipment and chemical require for research

1 Knife, scissors, cutting board, basket Vietnam

Numbers Chemicals Origin of products

Research content

the quality of Jam products

 Research content 1.1 To determine the effect of sugar concentration on the quality of product

 Research content 1.2 To determine the effect of malt syrup

27 concentration on the quality of product

 Research content 1.3 To determine the effect of temperature on the quality of product

Research content 2: Completing the process of producing Jam products from

Oranges (Citrus Sinensis (L) Osbeck) and evaluating the quality of final product

Research content 3: Evaluation the quality and preliminary cost estimation of final product

The diagram below will be used to illustrate the research on producing Jam product by using Oranges (Citrus sinensis (L.) Osbeck) [12]

Process explaination: a Ingredient The raw ingredients used to make Orange Jam must be of high quality, attain technical maturity, firm, defect-free, and not crushed

The fruit is washed to eliminate contaminants and bacteria adhering to the skin after selection and categorization To get the fruit ready for the next step, the peeling, seeding, and pureeing process begins b Washing: Oranges in the process of collecting and transporting soil and sand impurities on the surface of the peel need to be washed to avoid spoilage by microorganisms c Mixing ingredients - Adding sugar to a product has the following effects: it makes it sweeter, helps the product freeze, and lengthens its shelf life

- Acid citric harmonizes the flavor, which extends the shelf life

- Malt syrup has the effect of forming a coagulant for the product, helping to improve its uniformity and sensory appeal d Concentrates

- Concentrate the product to create structure and form the product e Glass bottle

- Helps to improve the preservation process

- Steer clear of outside forces that can impair product quality

Research methods

Experiment 1: To determine the effect of sugar concentration on the quality of product following the single-factor model

This experiment follows the single-factor model Other parameters are fixed, on the basis of which the experiment is arranged as Table 3.3

Table 3.3 Experimental design to study the effect of sugar concentration on the quality of product Experimental formula

The sensory quality of final product

By determining the sensory quality of final product, the most suitable formula can be selected Each formula is repeated 3 times

Experiment 2: To determine the effect of malt syrup concentration on the quality of product following the single-factor model

Other parameters remained the same under the identical conditions stated in Table 3.4 below, with the additional percentage of sugar chosen in experiment 1 and the malt syrup concentration applied at various rates this:

Table 3.4 Experimental design to study the effect of malt syrup concentration on the quality of product

- Sugar concentration was selected in experiment 1 - Acid citric: 0.015%

The sensory quality of final product

By determining the sensory quality of final product, the most suitable formula can be selected Each formula is repeated 3 times

Experiment 3: Experimental design to study the effect of temperature on the quality of product

Selecting the suitable temperature will improve the quality of product This experiment follows the single factor model Other parameters are fixed To investigate the suitable temperature, these range of temperature are implemented are 70°C, 80°C, 90°C, 100°C, 110°C respectively.

Table 3.5 Experimental design to study the effect of temperature on the quality of product

Temperature (°C) Fixed factors Monitor factors

- Sugar concentration was selected in experiment 1 - Malt syrup concentration was obtained in experiment 2 - Acid citric: 0.015%

The sensory quality of final product

31 By determining the sensory quality of final product, the most suitable formula can be selected Each formula is repeated 3 times

- Determination of water - soluble ash according to TCVN 5084:2007

Extract the total ash with hot water, filter through ashless filter paper, heat and weigh the residue to determine the water-insoluble ash; Calculate the ash ash by calculating the difference

- Determination of Atcobic Acid (Vitamin C) according to TCVN 5246:1990

The essence of the method:

The method is based on extraction of ascorbic acid with a mixture of acetic acid and metaphosphoric acid, followed by titration with 2,6-sodium diolophenolindophenolate until a bright pink color appears

- Determination of total sugar according to TCVN 4594:1988

Extract the total sugar from the sample with hot water, hydrolyzed hydrochloric acid to glucose is determined by the reaction with Fehling solution, iron (III) sulfate and potassium permanganate

3.5.3 Evaluation of sensory quality by scoring method according to TCVN 3215-79

During production testing, the sensory quality of jam products is assessed using the scoring technique outlined in TCVN 3215-79

32 To conduct sensory quality assessment, a sensory panel of 7 people was established These people, after tasting the product, will assess the intensity of each sensory property by giving a score

The sensory scale was built according to Vietnamese standards (TCVN 3215 -79) This standard is used to review generic or distinct sensory criteria for each of taste, smell, colour, and condition to evaluate the quality of a product

The Vietnamese standard uses a 20-point system built on a unified scoring scale with 6 levels (from 0 to 5) and 5 is the highest score for 1 indicator (Appendix 4) [2]

Table 3.6 The importance coefficient of each indicator

Table 3.7 Table of regulations to evaluate the level of product quality

3.5.4 Method for determination of total aerobic microorganisms (TCVN 5165:

Culture a specific quantity of sample or diluted sample on nutrient agar for 48–72 hours at 37°C in an aerobic environment Count all the colonies that grow on it The number of viable cells in the sample may be estimated from the total number of colonies counted

The right dilution should be chosen such that there are between 30 and 300 colonies developing in each Petri dish

All the tests were carried out in triplicate The results are provided as means with standard deviations from three separate studies Analysis of variance (ANOVA) was used to find significant differences, which were then tested using the Duncan test at a P Fcrit, so the color, taste and structure of the five samples are significantly different Formula 2 has the best organoleptic quality scores in terms of colour, smell, taste and texture better than other samples Based on the results of sensory evaluation, above, the most sugar concentration is 65% for futher studies

Experimental practice shows that the higher the sugar content is added, the more likely it is that the Maillard reaction will occur under the effect of the concentration temperature, causing the product to darken The product's high

35 sugar content also gives it an unappealing sweet taste, and its frozen state makes it difficult to utilize

4.1.2 To determine the effect of malt syrup concentration on the quality of product following the single-factor model

Fixed sugar mixing ratio 65%, change malt syrup mixing ratio, other factors at the same technological conditions The results of sensory evaluation of the samples are presented in Table 4.2

Table 4.2 Affecting of malt syrup concentration on the sensory quality of product

Quality assessment Color Smell Taste Consistency

(Values in the same collum with different exponents have significant differences at the level α = 0.05)

36 The results of the analysis of variance at the significance level α = 0.05 on the sensory criteria of the five samples are presented in Table 4.2:

The results showed that, when the percentage of added malt increased, the average scores of sensory indicators increased in the experimental formulas The sensory score of semi-finished products was highest in formula 7 (1%), gradually decreased in formula 6 (0.5%) and lowest in formula 10 (2.5%) Thus, formula 7 is the most appropriate sample selected for further study

4.1.3 Experimental design to study the effect of temperature on the quality of product

Cooking temperature is studied in the range of 70-110°C until the product reaches the required homogeneity, then the sensory quality of the product is evaluated The results of sensory evaluation are obtained in Table 4.3

Table 4.3 Affecting of temperature on the sensory quality of product

Quality assessment Color Smell Taste Consistency

(Values in the same collum with different exponents have significant differences at the level α = 0.05)

The sensory results in Table 4.3 demonstrates that drying temperature also affects product quality For formula F12, the sensory scores of colors, smell and taste are good, keeping the product's characteristics F11 shows good color, taste, but unsatisfactory state F13, F14 and F15 are dark brown in color, with a non- specific odor, taste, and unsatisfactory state

Based on the table above the most suitable temperature is 80°C

4.2 Completing the process of producing Jam products from Oranges ( Citrus Sinensis (L.) Osbeck)

After conducting research, the proposed Orange Jam production process is as follows:

Figure 4.1 Flowing chart for the production of Orange Jam products Process explanation: a Raw material handling The raw ingredients used to make Orange Jam must be of high quality, attain technical maturity, firm, defect-free, and not crushed

39 The fruit is washed to eliminate contaminants and bacteria adhering to the skin after selection and categorization To get the fruit ready for the next step, the peeling, seeding, and pureeing process begins b Mixing ingredients - Adding sugar to a product has the following effects: it makes it sweeter, helps the product freeze, and lengthens its shelf life

- Acid citric harmonizes the flavor, which extends the shelf life

- Malt syrup has the effect of forming a coagulant for the product, helping to improve its uniformity and sensory appeal c Concentrates

- Concentrate the product to create structure and form the product

Jam is cooked until the desired homogeneity is achieved at a temperature of 80°C to prevent damaging the product's quality owing to a variety of reactions, including caramelization, evaporation of odor compounds, loss of vitamin content, etc d Glass bottle

- Helps to improve the preservation process

- Steer clear of outside forces that can impair product quality

How to proceed: Following cooking, we pour the hot product into glass jars and secure the lids

Note: To prevent lowering the product's quality, the glass jar needs to be autoclaved and dried before being used to pour the product e Pasteurization Kill microorganisms present in the product to prolong the storage period f Label and storage - Provide information about the product, place of manufacture, date of manufacture and expiry date, instructions for use

- Store Orange Jam in a dry place at room temperature.

Evaluation the quality and preliminary cost estimation of final product

4.3.1 Evaluation the quality of final product

Produce jam goods and then assess the product's nutritional and microbial content once the production process's specifications have been satisfied The following is how Table 4.4 presents the product's quality results right after production:

Table 4.4 Nutrient and microbiological factors found in Orange Jam products

Total aerobic microorganisms (CFU/ml) 0

According to Table 4.4, the final product is appropriate for canning since it has a total ash content of 0.25%, a total sugar content of 60.41%, and a vitamin C content of 15.39 mg Products made from orange jam are of great quality and nutritional worth

On the other hand, in accordance with Decision 867/1998/QD-BYT of the Minister of Health dated April 4, 1998 on the issuance of "List of hygienic criteria for food and foodstuffs" fruit puree goods immediately following manufacture fulfill the requirements of total aerobic microorganisms

4.3.2 Preliminary cost estimation of final product

Table 4.5 The preliminary cost calculation for Jam product from Citrus sinensis

No Expense items Quantitative Unit Cost (VND) 1 Materials

The prize of one bottle 18.550

CONCLUSION AND RECOMMENDATION

Conclusion

Following our research, we came to the following conclusions:

- The ratio of ingredients (sugar 65%; malt 1%) mixed in the processing of orange puree has been evaluated

- The appropriate temperature (80°C) for condensing Orange Jam has been assessed

- The jam products that are produced an excellent nutritional grade and are suited for jam goods Additionally, in accordance with Minister of Health Decision 867/1998/QĐ-BYT dated April 4, 1998, the product satisfies the criterion for total aerobic microorganisms

- The developed technological parameters have been used to construct the Orange Jam production process

- Selecting the glass packaging and design the product label corresponding to the product.

Recommendation

- To determine an acceptable storage period, keep checking and verify the product's quality throughout the storage procedure

- Equip more pasteurization equipment to serve the production of jam products

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APPENDIXES Appendiex 1: Research process pictures

Appendiex 2: Data processing 4.1 The result of affecting the sugar concentration on the quality of product

Sum of Squares df Mean Square F Sig color

Color factor N Subset for alpha = 0.05

Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000

Smell factor N Subset for alpha = 0.05

Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000

Taste factor N Subset for alpha = 0.05

Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 consistency factor N Subset for alpha = 0.05

Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000

4.2 The result of affecting the Malt syrupt concentration on the quality of product

Sum of Squares df Mean Square F Sig color

Total 1.054 14 color factor N Subset for alpha = 0.05

Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 smell factor N Subset for alpha = 0.05

Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 taste factor N Subset for alpha = 0.05

Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 consistency factor N Subset for alpha = 0.05

Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000

4.3 The result of affecting the temperature on the quality of product

Sum of Squares df Mean Square F Sig color

Total 2.065 14 color factor N Subset for alpha = 0.05

Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 smell factor N Subset for alpha = 0.05

Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 taste factor N Subset for alpha = 0.05

Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000 consistency factor N Subset for alpha = 0.05

Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 3.000

Appendiex 3: Nutrient and microbiological factors found in Orange Jam products

Appendiex 4: Sensory assessment answer sheet

PHIẾU TRẢ LỜI PHÂN TÍCH CẢM QUAN (Phép thử cho điểm theo TCVN 3215-79)

Tên sản phẩm kiểm tra:

Họ và tên người kiểm tra: Ngày th ử:

Bạn nhận được 3 mẫu sản phẩm ký hiệu là:

Bạn hãy nếm thử và cho biết điểm chất lượng tương ứng với từng chỉ tiêu sau: màu sắc, mùi, vị, độ đồng nhất của sản phẩm

Thang điểm sử dụng là thang điểm 6 bậc, 5 điểm như sau: Điểm 0 tương ứng với sản phẩm bị hư hỏng Điểm từ 1 đến 5 tương ứng với mức khuyết tật giảm dần Điểm 5 tương ứng với sản phẩm có chất lượng tốt