WHOLE BRAIN LEARNING SYSTEM

OUTCOME-BASED EDUCATION
TECHNICAL VOCATIONAL LIVELIHOOD
GRADE
AGRI-FISHERY ARTS

FOOD(FISH) PROCESSING
(First Semester)
12
LEARNING QUARTER I
MODULE
WEEK 6-8

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing Page | 0

 MODULE IN
PROCESSING FOOD BY SUGAR
CONCENTRATION
QUARTER I
WEEK 6-8
DAY 17-28

PREPARE ACID, PECTIN AND SUGAR

MIXTURE
Development Team
Writer: Charmine Dawn P. Ramos
Editor: Liezl R. Quitoriano
Reviewer: Femia C. Daguna Romeo G. Uganiza Joseph Salvador
Illustrators: Nestor M. Lucero
Lay-out Artist: Nestor M. Lucero
Management Team: Vilma D. Eda Joye D. Madalipay
Lourdes B. Arucan Juanito V. Labao
Marju R. Miguel

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing Page | 1

 Lesson
PREPARE ACID, PECTIN AND
2
SUGAR MIXTURE

What I Need to Know

This lesson deals with the measure required amounts of pectin, sugar, and citric
acid according to approved specifications and mix measured pectin, acid, and sugar
with chopped fruit pulp/juice extract/pieces of fruits according to approved
specifications. Through the discussions, you are expected to attain the following:

Content Standard: Demonstrate understanding on food processing by sugar

concentration.

Performance Standard: Demonstrate independently the method of food processing

by sugar concentration.

LO 3. Prepare acid, pectin, and sugar mixture

TLE_AFFP9-12SC-IVe-f-3

At the completion of the module, the students should be able to:

1. Measure required amounts of pectin, sugar, and citric acid according to
approved specifications; and
2. Mix measured pectin, acid, and sugar with chopped fruit pulp/juice
extract/pieces of fruits according to approved specifications.

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 What I Know

Before you go over this module, try answering the succeeding Pre-test. This
will enable you to find out what you already know and what you still need to know
about the lesson. Good luck!
Pre-Test
A. Read and analyze each item carefully. Write the chosen letter on a separate sheet
of paper.
1. Which of these fruits is rich in both pectin and acid?
A. Berries B. Grapes
C. Guava D. Pineapple

2. Which of these fruits is rich in pectin but low in acid?

A. Banana B. Bignay
C. Santol D. Tamarind

3. Which of these fruits is rich in acid but low in pectin?

A. Grapes B. Orange
C. Papaya D. Sweet apple

4. Which of these is not essential ingredient in processing fruits by sugar

concentration?
A. fruits B. juice
C. pectin D. sugar

5. What will you do if fruit is deficient in acid?

A. Add sugar.
B. Boil the fruit.
C. Cool the fruit.
D. Mix with other juices high in acid.

6. The juice of the fruit high in pectin content has the following characteristics except:
A. It will turn to gel.
B. It is not very firm.
C. It is more viscous.
D. It has transparent jelly like lump.

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7. Which of these is not a way of testing pectin content of fruits?
A. alcohol test B. cold plate test
C. cooking test D. viscosity test

8. How much sugar must be added to a jam if fruit is rich in pectin?

A. ¼ cup B. ½ cup
C. 2/3 cup D. 1 cup sugar per cup of juice

9. Which of these is not a way of testing the setting end point of jelly?
A. alcohol test B. appearance of bubbles
C. cold plate test D. sheet test

10. How will you do the cold plate test?

A. Let bubbles jump out of the pan.
B. Cook a small portion of the juice.
C. Dip a wooden spoon into syrup; tilt the spoon until the syrup runs down the
side.
D. Pour a small amount of the boiling syrup into a saucer with water and look
into it if the syrup has already formed.

B. Identify the word/s that best describe/s the following statements. Write your
answer on a separate sheet of paper.

_______1. It is a type of sugar obtained from sugar cane to make common sugar.
_______2. It is a reaction with water in which compound reacts with water causing
decomposition and the production of two or more compound.
_______3. It is a naturally occurring substance (a polysaccharide) found in berries,
apples, and other fruit. When heated together with sugar, it causes a
thickening that is characteristic of jams and jellies.
_______4. It means to cause a solid to separate out from a solution as a result of
chemical reaction or to separate out in this way.
_______5. It is essential for flavor and for gel formation.
_______6. lt acts as the precipitating agent of pectin causing it to form the network of
the gel.
_______7. It is the end point of jelly cooking ranges from 4°C - 5°C above boiling
point of water.
_______8. They are fruits rich in both pectin and acid.
_______9. They are fruits rich in pectin and but low in acid.
_______10. They are fruits rich in acid but low in pectin.

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 What’s In

Activity 2: Crossword Puzzle

Fill in the crossword puzzle with the words missing from the sentences below. Match
the number of the sentence to the boxes placed across or down the grid. If filled out
correctly, the words will fit neatly into the puzzle.

Source: https://tinyurl.com/y6h2lmpj

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 What’s New

Before we go further, try to recall the meaning of some terms, which you might have
come across.

Acid It is the essential for flavor and for gel formation.

Cohesive It is the sticking or holding together to form a whole.

Consistency It is the level of thickness or smoothness.

Glazed It means to make glossy in appearance.

Hydrolysis It is a reaction with water in which compound reacts with water

causing decomposition and the production of two or more
compound.

Pectin It is a naturally occurring substance (a polysaccharide) found in

berries, apples, and other fruit. When heated together with sugar, it
causes a thickening that is characteristic of jams and jellies.

Precipitate It means to cause a solid to separate out from a solution as a result

of chemical reaction or to separate out in this way.

Sucrose It is a sugar obtain from sugar cane to make common sugar.

Sugar It is the precipitating agent of pectin causing it to form the network of

the gel.

Viscosity It is a thick and sticky consistency or quality.

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 What is It

Essentials Aids in Processing Fruits by Sugar Concentrations

A. Pectin
Pectin is a high molecular weight heteropolysaccharide present in plant cell
walls where it contributes to the firmness and structure of the vegetal tissue. Pectin is
widely used as food ingredient owing, mainly, to its ability to impart texture and
firmness to food products (hydrogels), even though recent interesting uses are also
related to other pectin properties, such as interfacial activity. A general overview of
pectin and pectin gels is presented, including the most recent experimental techniques
used to characterize pectin properties and the texture-structure relationships in pectin
hydrogels.
Pectin is a high molecular-weight carbohydrate polymer which is present in
virtually all plants where it contributes to the cell structure. The term pectin covers a
number of polymers which vary according to their molecular weight, chemical
configuration, and content of neutral sugars, and different plant types produce pectin
with different functional properties. The word ‘pectin’ comes from the Greek word
pektos which means firm and hard, reflecting pectin's ability to form gels.
The gelling properties of pectin have been known for centuries, but the isolation
of commercial pectin only started at the beginning of the twentieth century. In this
document we highlight the chemistry, origin and production, and the functional
properties of pectin.
One should always assume that juices will be deficient in pectin and
supplement the jelly with commercial pectins. Pectin can be produced from many
fruits, or other plant tissues such as beetroots, but most commercial pectins are
derived from citrus peels by precipitating the pectin from solution with alcohol. Pectin
is a reversible colloid. It may be dissolved in water, precipitated, dried, then
redissolved without alteration of its physical properties.
Dry pectin does not readily go into solution. On the addition of water to dry
pectin, paste-like lumps are formed. Solution is greatly facilitated by heating the water
or juice, then adding a pectin and sugar mixture. Pectin which has been thoroughly
mixed with 10 times its weight of sugar will readily go into solution in hot water, forming
a nearly clear solution. Most commercial pectins contain dextrose to facilitate
dispersion in solution. Vigorous stirring with a non-cavitating impeller helps ensure
proper dispersion.

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 1. In general term, it is the term used for carbohydrate-like substances found in
slightly under ripe fruits which form colloidal solutions in water.
2. It is derived from protopectin in the process of ripening of fruits or by acid
hydrolysis during cooking.
3. Under suitable conditions and combination of sugar and acid, pectin is
capable in forming gel.

B. Acid
1. It is essential for flavor and for gel formation.
2. lt toughens the structure, making sugar preserves product firmer.
3. Gel formation occurs only within a narrow range of pH value (pH2.5- 3.4)
food gel formation; the optimum ph condition is found near ph 3.2.
4. It values below this lower gel strength while values above 3.5 do not permit
gel formation.

C. Sugar
1. lt acts as the precipitating agent of pectin causing it to form the network of
the gel.
2. ln the presence of acid, less sugar is necessary to precipitate the pectin.
3. Increasing the sugar accelerates the strength setting of the gel.
4. In addition to its role, it also contributes to the flavor of the product.
5. It also acts as preservatives.

Types of Sugar
1. Fructose- found in fruits and honey
2. Galactose- found in milk and dairy products
3. Glucose- found in honey, fruits, and vegetables
4. Lactose- found in milk, made from glucose and galactose
5. Maltose- found in barley
6. Sucrose- made up of glucose and fructose and found in plants
7. Xylose- found in wood or straw

Sugar crystals, particularly white sugar, may come in different granulations. Some
common types are:

1. Icing- very small crystals that quickly dissolve in liquids or can be used for
decorating desserts, like confectioners' sugar
2. Caster- larger crystals than icing
3. Granulated- basic table sugar, with larger crystals than caster or icing
4. Preserving- very coarse sugar used as a preserve in jams and similar
confections

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 Sugar helps preserve the color, texture, and flavor of the food. The sugar in jams
and jellies helps the gel form and increases the flavor. When large amounts
of sugar are used in a recipe, the sugar also acts as a preservative by inhibiting
microbial activity; thus, recipes should not be modified or adapted.

Kinds of Sugar

1. Granulated Sugar
Granulated sugar is a highly refined, multi-purpose sugar. It is also sometimes
called refined, table, or white sugar. When people talk about sugar, this is usually what
they are talking about.

It is made from sugarcane and sugar beets. It is also the most common type of
sugar used in baking and cooking.

Source: https://tinyurl.com/vbxmk5l

2. Caster Sugar
Caster sugar is superfine granulated white sugar. Because the crystals are so
fine, they dissolve much quicker than standard granulated white sugar, which makes
it ideal for making meringues, syrups, and cocktails.

Source: https://tinyurl.com/vbxmk5l

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing Page | 9

3. Confectioner’s Sugar
Also referred to as powdered sugar and 10x sugar, this is a type of white sugar
that has been ground into a fine powder. To prevent clumping, a small amount of
cornstarch is typically blended in. Confectioner’s sugar easily dissolves in liquid, and
is ideal for making icing and frosting, as well as decorating baked goods.

Source: https://tinyurl.com/vbxmk5l

4. Pearl Sugar
Sometimes called nib sugar or hail sugar, pearl sugar is a variety of white sugar
that has a coarse hard texture and an opaque color. It also holds its shape and does
not melt when exposed to high temperatures. Pearl sugar is commonly used in
Scandinavian baking to decorate pastries, cookies, and buns.

Source: https://tinyurl.com/vbxmk5l

5. Sanding Sugar

Sanding sugar is used mainly for decorating. It has large crystals, which are
resistant to heat and add extra texture and crunch to cookies and other baked goods.
You can find sanding sugar in a rainbow of colors.

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 Source: https://tinyurl.com/vbxmk5l

6. Cane Sugar
Unlike granulated sugar, which comes from sugarcane or sugar beets, cane
sugar is produced solely from sugarcane and is minimally processed. It also has a
slightly larger grain, darker color, and higher price tag. Use cane sugar the same way
you would granulate sugar.

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7. Demerara Sugar
Demerara sugar is a variety of raw cane sugar that is minimally refined. It has
large grains with an amber color and a natural, subtle molasses flavor. Use it to
sweeten coffee or tea, or as a topping on baked goods, like muffins, scones, cookies,
and cakes.

Source: https://tinyurl.com/vbxmk5l

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8. Turbinado Sugar
Turbinado is another type of minimally refined raw cane sugar. This sugar
variety has large, medium-brown crystals, and is often mistaken for standard brown
sugar because of its color, although it is not the same thing. Turbinado sugar has a
delicate caramel flavor and is commonly used to sweeten beverages and can also be
used in baking.

Source: https://tinyurl.com/vbxmk5l

9. Muscovado Sugar
Also referred to as Barbados sugar, muscovado sugar is a variety of unrefined
cane sugar in which the molasses is not removed. It comes in dark and light varieties,
and has a sticky, wet, sandy texture with a rich, complex flavor. While muscovado
sugar can be used as a substitute for brown sugar, its flavor is much stronger. It is
especially wonderful in barbecue sauce, marinades, and savory dishes.

Source: https://tinyurl.com/vbxmk5l

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing Page | 12

10. Light Brown Sugar
Light brown sugar is refined white sugar with a small amount of molasses added
in. It has a wet, sandy texture although less sticky than muscovado sugar and a
delicate caramel flavor. Use it for making any baked goods, as well as in savory dishes.

Source: https://tinyurl.com/vbxmk5l

11. Dark Brown Sugar

Like its lighter counterpart, dark brown sugar is refined white sugar with
molasses added in. It contains more molasses than light brown sugar, which gives it
a stronger, more intense flavor. Light and dark brown sugar can be used
interchangeably.

Source: https://tinyurl.com/vbxmk5l

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing Page | 13

Below is a table that will guide you on the pectin content of some Philippine Fruits:
Table 1. Pectin Content of Some Philippine Fruits
NAME PART USED TOTAL PECTIN (CALCIUM
PECTATE ON A FRESH
COMMON, ENGLISH,
BASIS)
SCIENTIFIC

Anonas, Anonas pulp, ripe 2.14

Anona Reticulata Linn peeling ripe 2.10
pulp, unripe 2.03
Bayabas, Guava whole fruit, ripe 1.41
Psidium guajava linn whole fruit, unripe 1.92
Guyabano, Soursop pulp, ripe 2.14
Anona muricata linn pulp, unripe 1.77
Granada pulp, ripe 2.95
seeds ripe 1.89
pulp, unripe 3.08
seeds, unripe 1.60
Lokwat pulp, ripe 1.15
peeling ripe 4.72
pulp, unripe 1.75
peelings, unripe 5.31
Papaya pulp, ripe 1.95
pulp, unripe 3.32
Pili pulp pulp, ripe 3.06
pulp, unripe 3.34
Rimas pulp, ripe 1.87
pulp, unripe 3.96
Saging saba pulp, ripe 1.72
pulp, unripe 1.58
Santol pulp, ripe 2.63
pulp, unripe 2.50
Siniguelas pulp and skin ripe 2.52

Testing Fruit for Pectin

The following are three ways of testing the pectin content of fruit juices:
1. Cooking Test
To determine whether the fruit can be successfully made into jelly, boil
a small amount of its juice with sugar. lf it gels, then it is rich in pectin.

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 2. Alcohol Test
You can also test using 95 percent denatured alcohol. Mix two
tablespoons of this with one tablespoon of fruit juice. If transparent, jelly-
like lump is formed, then the fruit can be successfully be transformed
into jelly. Make sure that the gel formed is firm and does not dissolve
easily.
3. Viscosity Test
Another test for pectin content makes use of a jelly thermometer. This is
an instrument like pipette, where the fruit juice can run down the tube.
Observe the juice, whether it is thick enough and runs down the tube
slowly.

Testing Fruit for Acid Content

Fruits to be made into jelly should also have the right acidity (pH 3-4). To test this
acidity, do the following:
1. Mix one tablespoon of kalamansi juice and eight tablespoons (cup) of water.
2. Compare its taste with that of the fruit juice. The fruit juice has high acid
content if it tastes as sour as the kalamansi juice.
3. You may increase the fruit juice's acidity by adding kalamansi, lemon juice,
or commercial citric.
Amount of Sugar to Add
The proportion of sugar to fruit varies with the variety of fruit and degree of ripeness
and acidity. Take note of the following tips:
1. The amount of sugar to add depends upon the pectin content of the fruit.
2. ln general, a proportion of 1 cup sugar per cup of juice may be used for fruit
juices rich in pectin.
3. The amount of sugar is reduced to ¾ cup for fruit moderate in pectin.
4. For beginners, it is safer to use 4 cups sugar per cup of juice rich in pectin
and 2/3 cup, for moderate pectin content to ensure the success of the product.
5. Sweet fruits of low acidity require less sugar; sour fruits require more.
6. However, too much sugar must be avoided for it will make the product too
sweet and mask the delicate flavor of the fruit.
7. When a neutral-flavored fruit like papaya is used, add a small amount of acid
to bring out the flavor of the fruit and prevent crystallization of the sugar.

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Table 2. Approximate Sugar Concentration

% of Sugar Volume Weight (g) Characteristics Characteristics

Content of Syrup of Fruits
(Degree
Balling)

10 1 200 Very thin Very sweet or

very hard

20 1¾ 350 Thin Medium sweet

or medium hard

30 3¼ 650 Medium thin Sweet or

slightly soft

40 5¼ 1050 Medium thick Slightly sour

and soft

50 8 1650 Thick Sour and soft

60 12 2400 Very thick Very sour

Determining the End Point or Jelly Stage of Sugar Preserves Fruits

1. Thermometer Test
End point of jelly cooking ranges from 4°C - 5°C above boiling point of
water.
2. Sheeting Test
At jellying point, the solution falls by sheets; that is, two drops combine
at the edge of the spoon to form a sheet before falling
3. Cold Water Test
It allows last few drops to drop from spoon into a glass of tap water. Jelly
is done if drops reach the bottom of the glass of water whole; if these
drops disperse, then jelly needs further cooking.

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Let Us Remember
Not all fruits have the properties needed for making satisfactory jellies, jams,
marmalade, fruit preserves, fruit paste and candied fruits. You should use fruits that
are rich in pectin. Examples of these are santol, tamarind, guava, and other acidic
fruits.
1. Fruits rich in both pectin and acid are guava, santol, tamarind, bugnay or
bignay, (bignay), sour orange and apple.
2. Fruits low in acid but rich in pectin are (rare-ripe) ripe papaya, melon,
bananas, orange.
3. Fruit rich in acid but low in pectin are berries, grapes, pineapple, and sour
mango.
4. Fruits that lack in acid may be mixed with other fruits with high acid content
or acid may be added in the form of calamansi or lemon juice or commercial
citric acid.
5. The fruit juice is rich in pectin if there is a transparent jelly-like lump (like-
ump).
6. The fruit juice has a moderate amount of pectin if the jelly like clot is not very
firm and is broken into two or three lumps.
7. The fruit has a very little pectin if the clot is broken into numerous small pieces
or if the addition of alcohol makes it cloudy.
8. The proportion of sugar to add depends upon the acidity of the juice and the
amount of pectin present.

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 What’s More

Activity 2

Match the items in column A with those in column B. Write the letters only on a
separate sheet.

1. Acid a. It is a naturally occurring substance (a

zpolysaccharide) found in berries, apples, and other fruit.
When heated together with sugar, it causes a thickening
that is characteristic of jams and jellies.
2. Pectin b. It is essential for flavor and for gel formation.
3. Precipitate c. It acts as the precipitating agent of pectin causing it to
form the network of the gel.
4. Hydrolysis d. It is a reaction with water in which compound reacts
with water causing decomposition and the production of
two or more compound.
5. Sugar e. It means to cause a solid to separate out from a
solution as a result of chemical reaction or to separate
out in this way.

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 What I Have Learned

Activity 3
A. Complete the sentences below to summarize the concepts learned from the
lesson. Write your answer on a separate sheet.

1. Fruits rich in both _____ and acid are guava, santol, tamarind(tamaring),
bignay, sour orange and apple.
2. Fruits low in acid but rich in pectin are (rare-ripe) ripe papaya, ______,
bananas, orange.
3. Fruit rich in acid but low in pectin are _______, grapes, pineapple, and sour
mango.
4. Fruits that lack in acid may be mixed with other fruits with high acid content
or acid may be added in the form of ________ or lemon juice or commercial
citric acid.
5. The fruit juice is rich in pectin if there is a ________ jelly like- ump.
6. The fruit juice has a moderate amount of pectin if the jelly like ______is not
very firm and is broken into two or three lumps.
7. The fruit has a very little pectin if the clot is ________ into numerous small
pieces or if the addition of alcohol makes it cloudy.
8. The _________ of sugar to add depends upon the acidity of the juice and
the amount of pectin present.
9. End point of jelly cooking ranges from ________ above boiling point of water.
10. To determine whether the fruit can be successfully made into jelly, boil a
small amount of its juice with sugar. lf it ________, then it is rich in pectin.

B. Answer the following briefly but comprehensively. Write your answer on a

separate sheet.

1. What is the purpose of adding sugar in jams and jellies?

___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
__________________.

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 2. What is the importance of pectin in making jams and jellies?
___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
__________________.

3. How will you do the cold plate test?

___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
__________________.

4. What will you do if fruit is deficient in acid?

___________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________
__________________.

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 What I Can Do

Activity 4
Based on the chart below, identify the ways of testing fruit for pectin content and acid
of fruit juices needed in processing food by sugar concentration and explain.

A. Testing Fruit for Pectin

Testing fruit for

pectin

B. Testing Fruit for Acid

Testing fruit for

Acid

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 C. Determining the Endpoint or Jelly Stage of Sugar Preserves Fruits

Endpoint/Jelly
Stage

Assessment

Now that you are through with the module, CONGRATULATIONS! You are ready for
the post-test. Answer the post-test and find out how well you have gone through the
module. Compare your score with that of the pre-test. If you get higher, that means that
you have learned something. GOOD LUCK!

Post-Test
A. Read and analyze each item carefully. Write the chosen letter on a separate sheet
of paper.

1. The juice of the fruit high in pectin content has the following characteristics except:
A. It will turn to gel.
B. It is not very firm.
C. It is more viscous.
D. It has transparent jelly like lump.

2. Which of these is not a way of testing pectin content of fruits?

A. alcohol test B. cold plate test
C. cooking test D. viscosity test

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3. How much sugar must be added to a jam if fruit is rich in pectin?
A. ¼ cup B. ½ cup
C. 2/3 cup D. 1 cup sugar per cup of juice

4. Which of these is not a way of testing the setting end point of jelly?
A. alcohol test B. appearance of bubbles
C. cold plate test D. sheet test

5. How will you do the cold plate test?

A. Let bubbles jump out of the pan.
B. Cook a small portion of the juice.
C. Dip a wooden spoon into syrup; tilt the spoon until the syrup runs down the
side.
D. Pour a small amount of the boiling syrup into a saucer with water and look
into it if the syrup is already form,

6. Which of these fruits is rich in both pectin and acid?

A. Berries B. Grapes
C. Guava D. Pineapple

7. Which of these fruits is rich in pectin but low in acid?

A. Banana B. Bignay
C. Santol D. Tamarind

8. Which of these fruits is rich in acid but low in pectin?

A. Grapes B. Orange
C. Papaya D. Sweet apple

9. Which of these is not essential ingredient in processing fruits by sugar

concentration?
A. fruits B. juice
C. pectin D. sugar

10. What will you do if fruit is deficient in acid?

A. Add sugar.
B. Boil the fruit.
C. Cool the fruit.
D. Mix with other juices high in acid.

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B. Identify the word/s that best describe/s the following statements. Write your
answer on a separate sheet of paper.

_______1. It is a type of sugar obtains from sugar cane to make common sugar.
_______2. It is a reaction with water in which compound reacts with water causing
decomposition and the production of two or more compound
_______3. It is a naturally occurring substance (a polysaccharide) found in berries,
apples, and other fruit. When heated together with sugar, it causes a
thickening that is characteristic of jams and jellies.
_______4. It means to cause a solid to separate out from a solution as a result of
chemical reaction or to separate out in this way.
_______5. It is essential for flavor and for gel formation.
_______6. lt acts as the precipitating agent of pectin causing it to form the network of
the gel.
_______7. It is the end point of jelly cooking ranges from 4°C - 5°C above boiling
point of water.
_______8. They are fruits rich in both pectin and acid.
_______9. They are fruits rich in pectin and but low in acid.
_______10. They are fruits rich in acid but low in pectin.

WBLS-OBE Curriculum Guide Self-Learning Module TVL12 /Food Processing Page | 24

Page | 25 TVL12 /Food Processing Self-Learning Module Curriculum Guide WBLS-OBE
Pre-test
Activity 1
A. Multiple Choice B. Identification
1. Glazed
2. Cohesive 1. C 1. Sucrose
3. Sucrose
4. Consistency 2. A 2. Hydrolysis
5. Viscosity
3. A 3. Pectin
Activity 2 4. B 4. Precipitate
1. b 5. D 5. Pectin
2. a 6. B 6. Sugar
3. e 7. B 7. Thermometer test
4. d 8.D
5. c 9. A
10. D 8.Guava,santol,tamarind,
bugnay, sour orange and
apple
9. Ripe papaya, melons,
bananas, and orange
10. Berries, grapes,
pineapple, and sour
mango
Answer Key
Page | 26 TVL12 /Food Processing Self-Learning Module Curriculum Guide WBLS-OBE
Post-Test
A. Multiple Choice B. Identification Activity 3
1. B 1. Sucrose 1. pectin
2. B 2. Hydrolysis 2. melon
3. D 3. Pectin 3. berries
4. A 4. Precipitate 4. calamansi
5. D 5. Pectin 5. transparent
6. C 6. Sugar 6. clot
7. A 7. Thermometer test 7. broken
8.A 8. proportion
9. B 9. 4°C-5°C
10. D 8. Guava,santol,tamarind, 10. gels
bignay, sour orange and
apple
9. Ripe papaya, melons,
bananas, and orange
10. Berries, grapes,
pineapple, and sour
mango
References
DepEd, Competency-Based Learning Material for 4th Year Food/Fish Processing NC
II (CBLM), Public Technical-Vocational High Schools.
Online Sources
ohioline.osu.edu. Preserving Food with Less Sugar. Accessed September 22, 2020.
http://www.fao.org/3/v5030E/V5030E0m.htm.

Sciencedirect. Pectin. Accessed September 22, 2020.

https://www.sciencedirect.com/topics/agricultural-and-biological-
sciences/pectin.

Pickyourown.org. Pectin. Accessed September 22, 2020.

https://tinyurl.com/yyn9ohwu.

Kitchen. A Complete Visual Guide to 11 Different Kinds of Sugar-Kelly Foster.

Accessed September 22, 2020. https://tinyurl.com/vbxmk5l.

science.howstuffworks.com. Types of Sugar. Accessed September 22, 2020.

https://tinyurl.com/yyetceyy.

Crossword Puzzle Maker. Accessed 22 September 2020.

https://tinyurl.com/y6h2lmpj.

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