🔥 Fruits: Value Added Products 🔥
💠 Juice 💠
🍎 It is a liquid product containing at least 85% juice and 10% total soluble solids.
🍎 Fruits suitable for making juice: Apple, orange, pineapple, grapes, tomato, etc.
💠 Ready to Serve (RTS) beverages 💠
🍎 It is a type of fruit beverage which contains at least 5-10% fruit juice, 10-13% T.S.S., and 0.3% acidity. It is diluted before serving hence called as ready to serve (RTS).
💠 Nector 💠
🍎 It is a fruit beverage containing at least 20% fruit juice pulp, 15% TSS, and 0.3% acidity.
💠 Cordial 💠
🍎 It is sparkling, clear, sweetened fruit juice from which all the pulp and other suspended materials are completely eliminated. It contains 25% fruit juice, 30% TSS, and 1.5% acidity.
🍎 Lime fruit is most suitable for preparing cordial.
🍎 Cordial is used as a blend in wine.
💠 Squash 💠
🍎 It is a beverage containing clarified or unclarified juice, 25% TSS, and 1.5% acidity.
🍎 Suitable fruits: mango, orange, pineapple.
💠 Syrup 💠
🍎 A type of fruit beverage containing 25% juice, 68% TSS, and 1.5% acidity.
💠 Jam 💠
🍎 It is a product of the fruit prepared by boiling the fruit pulp with sufficient quantity of sugar to desirable consistency firm enough to hold fruit tissues in position.
🍎 It contains 68.5% TSS, minimum 45% fruit pulp, and 0.50-0.60% acidity.
🍎 Fruits suitable for jam: Papaya, apple, mango, sapota, jamun, aonla, banana, tomato, etc.
💠 Jelly 💠
🍎 It is a semisolid fruit product prepared by boiling a clear, strained fruit extract free from pulp particles after the addition of sugar and citric acid to such consistency that gelatinization takes place.
🍎 It contains TSS-65%, pulp juice-45%, and acidity 0.50-0.75%.
🍎 Optimum pH for jelly making is 3.2 and pectin content 0.5-1.0%.
💠 Marmalade 💠
🍎 It is a fruit jelly in which slices of fruit or its peel are suspended.
💠 Candid fruits and Vegetables 💠
🍎 Fruits or vegetables impregnated with cane sugar or glucose syrup and subsequently drained free of syrup and dried are known as candied fruits.
🍎 Suitable fruits: Aonla, ber, papaya, cherry, apple, peach, orange, lemon, ginger.
💠 Crystallised fruit vegetables 💠
🍎 Candied fruits or vegetables when covered or coated with crystals of sugar, either by rolling in finely powdered sugar, or by allowing sugar crystals to deposit on them from dense syrup are called crystallised fruits.
💠 Preserve 💠
🍎 When mature fruits impregnated with heavy sugar syrup till it becomes tender and transparent is known as preserve.
🍎 Suitable fruits for preserve: Aonla, apple, pear, mango, pineapple, papaya, etc.
