Dr YS PARMAR UNIVERSITY OF HORTICULTURE AND FORESTRY
COLLEGE OF HORTICULTURE AND FORESTRY NERI HAMIRPUR
ASSIGNMENT
PREPARATION OF TUTTI FRUTTI , CANDY
AND
PRESERVE
Course Title – Processing of Horticultural Crops (PHT-321)
Course Code – PHT-321
SUBMITTED TO
Dr. ABHISHEK THAKUR
&
Dr. SAKSHI
DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY
COLLEGE OF HORTICULTURE AND FORESTRY NERI HAMIRPUR
SUBMITTED BY GROUP -2 (3RD YEAR HORTICULTURE)
[Link]. NAME ADDMISSION NO.
1. ANJALI DEVI NH-2020-11-BIV
2. ANJALI KOUNDAL NH-2020-12-BIV
3. ANKITA SHARMA NH-2020-13-BIV
4. ANKITA THAKUR NH-2020-14-BIV
5. ANURAG CHOUDHARY NH-2020-15-BIV
6. ARPITA PATHAK NH-2020-16-BIV
7. ARTI DEVI NH-2020-17-BIV
8. AYUSH VASHIST NH-2020-18-BIV
9. DEEKSHA KUMARI NH-2020-19-BIV
10. DEEKSHA PARMAR NH-2020-20-BIV
Preparation Of Papaya Tutti-Frutti
[Link] – Frutti:
Introduction:
Preparation of candy with fruits has been popular these days. Candies, also called as
Sweets and Lollies are delicious and delightful. Papayas, Mangoes, Pineapples have
often been chosen for the preparation of Candies. Candied papayas are also called
“tutti-frutti” in native language.
FSSAI Specifications:
[Link]. SPECIFICATIONS REQUIRED
1 Total Soluble Solids 75-85%
2 pH 4.0-4.5
3 Reducing Sugar 25%
4 Preservative Sodium Benzoate 250ppm
5 Shelf Life One Year from The Date of
Production
Ingredients:
Ingredients For 1Kg Fruit
Papaya fruit 1Kg (200g wastage)
Sugar 500g
Preservative 0.2% citric acid for 1 Kg fruit
Recipe:
❖ Take the papaya and wash it properly with water.
❖ Peel the fruit(papaya) and cut/dice in small cubical shapes.
❖ Take a pan put some water into it and boil the water and add citric
acid (as per the requirement)
❖ Take a muslin cloth put the papaya cubes in it and dip it in the
boiling water to Blanch the papaya cubes for 30 seconds or until
the papaya cubes turn into semi- transparent.
❖ Add sugar and papaya cubes in alternate layers and keep on adding sugar
for 1-2 days so that sugar gets inside fruit through osmosis.
❖ Cook the cubes in sugar syrup for 10-15 minutes and then let it cool.
❖ Now separate the papaya cubes from the sugar syrup and keep it for drying
in a tray.
❖ Once the Tutti-Frutti dries off completely, it will not be sticky then the
product is ready for packing.
Flow Sheet:
Raw and cleaned papaya fruits
Washing
Peeling
Cutting into small cubes
Blanching
(In boiling water containing citric acid)
Add sugar and papaya cubes in alternate layers
keep on adding sugar for 1-2 days
(so that sugar gets inside fruit through osmosis)
Cook the cubes in sugar syrup
Separate the papaya cubes from the sugar syrup
Drying of cubes
Product is ready
Packing
Labeling
Production Technology of Papaya Tutti Frutti
PEELING SLICING CUTTING / DICING
DRYING BOILING IN SYRUP BLANCHING
PACKING FINAL PRODUCT
Problems:
Problem Cause Solution
Stickiness Absorption of moisture by Proper drying of product
the product and packing in airtight
bags
Crystallisation Over cooking of sugar Cook properly till proper
syrup consistency
Flavour loss Over cooking and over Do not over boil the fruit
boiling in the syrup and prevent over cooking
Cracking Improper cooking of sugar Add little bit of citric acid
mixture
Preparation Of Candy
2. Candy:
Introduction:
It is a product prepared by impregnation of sugar into the fruit and
vegetables cases followed by surface drying to give a transparent coating
on the sugar surface is known as candy.
FSSAI Specifications:
[Link]. SPECIFICATIONS REQUIRED
1 Total Soluble Solids 70-75%
2 Acidity 1-1.5%
3 Preservative SO₂ 150ppm
Ingredients:
INGREDIENTS For 1 KG FRUIT
Fruit 1Kg
INGREDIENTS For 1 KG FRUIT
Sugar 2.5Kg
Refined lime 2%
Water 500ml
Recipe:
❖ Raw fruits are selected and after washing ,fruits are peeled
❖ Prick the peeled fruit with a stainless Steel knife.
❖ Place the fruit or peel in cooking pan and boilied for 15 minutes to
soften the texture.
❖ Prepared fruit or peel boiled in cane sugar syrup (30°B) containing
0.1% of citric acid or tartric acid for 10 -15 minutes & left in syrup
for 24 hours.
❖ Next day,the syrup concentration is raised to 40°B by adding more
sugar.
❖ The whole mass is boiled for about 5 minutes and left for another 24
hours. .
❖ The process is repeated until the syrup reaches 60°B. the syrup
strength is progressively raised to 75°B at the rate of 5°B and
boiling the mass on every alternate day.
❖ Remove the fruit from syrup & drained out for half an hour and
remove defected and unwanted pieces .
❖ the fruit/slices are dipped for a moment in boiling water to remove
the adhering syrup followed by slow drying in the shade or in a drier
at 66°C for 8 to 10 hrs
❖ Dried candied fruits are passed through granulated portion of the
syrup and then placed on the trays for drying in drier at 49°C for 2-3
hours.
❖ When the pieces become crisp, they are packed in air tight-container.
❖ Flow Sheet :
Fruit
Washing
Sorting
Peeling
Cutting
Prickling
Blanching
Layering
(keeping in alternate layers of sugars for 24 Hrs)
Straining over sieve
Sugar Syrup
(Concentration up to 60 Degree brix)
Straining over a sieve
Sugar Syrup
(Check the TSS)
Drying
Packaging & Storage
Problems:
PROBLEM CAUSE REMEDY
Fermentation Low concentration of Add adequate
sugar and inadequate sugar and do
cooking adequate
cooking
Floating fruits in syrup Inadequate impregnation Maintain adequate
of sugar impregnation of
sugar
Shrinkage of fruit Cooking directly in Increase the sugar
high concentration strength properly
syrup
Stickiness Absorption of moisture by Proper drying of
the product product and
packing in airtight
bags
Preparation Of Preserve
[Link]:
Introduction:
A mature fruit or vegetable or its pieces impregnated with heavy sugar
syrup till it becomes tender and transparent is known as preserve.
FSSAI Specifications:
[Link]. SPECIFICATIONS REQUIRED
1 Total Soluble Solids 68-70%
2 Acidity 1-1.5%
3 Fruit part 55%
4 Preservative SO₂ 150ppm
5 Shelf life One year from the date of
manufacture
Ingredients:
Ingredients for 1 Kg Fruit
Ingredients Required
Fruit / Vegetable 1Kg
Sugar 2kg
Citric acid 1-1.5%
Preservative SO₂ 150ppm
Recipe:
❖ Take a fruit / Vegetable , wash it properly and peel it
.
❖ Prick the peeled fruit / vegetable with stainless steel needle or fork.
Blanch the fruit / vegetable in boiling water until they become soft.
❖ Take out the fruits / vegetables and place them in cold water
discarding the blanching solution.
❖ Take sugar equal to half the weight of fruit / vegetable.
❖ Place the sugar and fruit / vegetable in alternate layers in a vessel
and leave the mass undisturbed for 24 Hours.
❖ The resulting syrup will be of 36-38 Degree Brix , Now boil the
syrup to raise the TSS to 59-60 Degree Brix by adding more sugar.
❖ After boiling for few minutes , let the fruits / vegetables remain in
the syrup for another 24 hours.
❖ On 3rd day raise the raise the strength of syrup to 70 Degree Brix and
let the product stand for a week .
❖ After this, the preserve will be ready for packing in jars and cans.
Flowchart:
Fruit / Vegetable (mature)
Washing and peeling
Blanching and Cooling
Keep fruits, sugar in alternate layer (1:1 or 40°B)
Remove Fruits
Increase sugar concentration by boiling(60°B)
Steeping
Repeat the process
Increase the sugar strength
Steeping (TSS 70°B) for a week
Preserve and Straining
Filling and covering with fresh syrup (68°B)
Sealing and Capping
Storage
Problems:
PROBLEM CAUSE REMEDY
Shrunken preserve Use of heavy syrup Use correct amount of sugar
and water
Dull brownish colour Inferior fruit quality Over Use good quality fruit Use
or cloudy appearance cooking after addition of correct cooking time
sugar Failure to remove
scum.
Tough fruit skin or Fruit or peel not cooked Cook the fruit or peel until
peel until tender before sugar tender and then add sugar.
addition
Moulds on surface Use of inferior quality Use good quality fruit
fruits Under cooking
Warm or damp storage
Fermented preserve Not enough sugar used Store in a cool and dry place.
after storage Insufficient cooking
Storage in warm place
Sticky candy (after Final syrup not sufficiently Always prepare syrup of
drying) concentrated correct concentration.
Sticky during storage Poor packing Always prepare syrup of
Damping storage correct concentration.
Production Technology of Preserve
WASHING PEELING CUTTING
SYRUP PREPARATION
AFTER BLANCHING BLANCHING
ADDING PIECES PACKING
TO SYRUP FINAL PRODUCT