STUDY ON THE EFFECTS OF ADDITIONAL PECTIN IN THE PROCESSING OF MANGO JAMS ON THERMOMIX TM5

Abstract

Research was conducted to produce mango jam with the addition of pectin additives to create a stable solidifying structure for the product. The results have selected Grinsted® Pectin SF Extra with a concentration of 0.7%, concentration time of 40 minutes and stirring speed in the pectin mixing stage at 325 rpm on Thermomix TM5 to control the parameters well. Several technologies to improve the quality of mango jam. Mango jam products are assessed to be of good quality and nutritional composition is in line with the standards of canned jam products before 10 days. This is a good direction to diversify fruits, fruit jam products on the market.