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LEAP Week 6 Food Processing

Food processing

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43 views3 pages

LEAP Week 6 Food Processing

Food processing

Uploaded by

carld8988
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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LEARNER’S PACKET (LeaP)

TLE 7 - Food Processing (Sugar Concentration)


Quarter 4 - Week 6
I. LESSON TITLE
Food Processing by Sugar Concentration
II. MOST ESSENTIAL LEARNING COMPETENCIES(MELCs)
Prepare Acid, Pectin and Sugar Mixture (TLE_AFFP9-12SC-IVe-f-3)
III. CONTENT/CORE CONTENT
Measure required amounts of pectin, sugar and citric acid according to approved
specifications.
References:
1. Competency-Based Learning Material for Food Processing by Sugar Concentration (pages 14 – 18)
2. PIVOT IV-A Learner’s Material
3. Britannica.com
IV. LEARNING PHASES
A. Introduction
This lesson covers important details on the preparation of acid in relation to pectin and
sugar of fruits. Acidity must be tested to determine the amount of sugar and the level of pectin
content. To determine the good quality of the product, acid, pectin and sugar must be in the right
proportion.
Acid is a substance that makes the structure of jelly firm and rigid. We can combine
juices that has low acidity to juices with high acidity to proportion the sour taste and corresponds to
desired quality. Jellying may be improved by adding acid in the form of calamansi or lemon juice and
or commercial citric or tartaric acid.
TESTING THE FRUIT ACIDITY
To test the acidity of fruits, mix one tablespoon of calamansi juice and onehalf cup of
water. The following result will determine the acidity of the fruit juice.
a. High acid content - if the taste is as sour as the solution of calamansi and water.
b. Lack acid content – if the taste of the solution is less sour.
Acid Concentration
The % acid of fruit juices is called tritable acidity. Tritable is an important factor for flavor
quality. The product may be rejected if too high in acid, if too low, the flavor is bland and
unappealing. Hence, adjusting fruit juices to the
desired acidity is important.
The acidity of fruit juices can be determined by titration. A certain weight of sample is
tritable with 0.1 normal sodium hydroxide solutions gives light pink color.
The acid concentration can be determined by using this formula:
% of Acid = Volume of NaOH x Normality of NaOh x 0.6 x 100 Weight of sample
pH meter – an instrument used to measure the acidity of fruits
The initial % acid must be known so that the fruit juice can be adjusted to

Findings:
Therefore; to get the desired acidity of fruit juice with initial acidity of 17 %, we have to
add 1.14 kilogram of juice.

LET US REMEMBER:
It is important to test the pectin and acid content of fruits because the amount of sugar to be added will
depend on the acid and pectin content of juice. As a general rule, the higher the acid content, the less
sugar required; the higher the pectin content, the more sugar to add. For fruit juices that are rich in
pectin, add ¾ to 1 cup sugar per cup of fruit juice is recommended. If fruit juices have moderate amount
of pectin, add less sugar. Fruit juices with small pectin content should not be utilized for jelly making
unless added with concentrated pectin that are available in the market.

B. Development
Activity 1
Directions: The underlined word in every sentence is wrong which makes the statement false. Look for
the correct answer inside the scroll and write it in your test notebook

1. The amount of calamansi to be added will depend on the acid and


pectin content of juice.
2. The percentage acid of fruit juices is called initial acidity.
3. Add more sugar if the juice has higher acid content.
4. To determine the good quality of the product, acid, pectin and sugar must be in the equal
proportion.
5. The ideal pH of fruits in making jams and jellies is 100 %.
6. Over ripe fruits have high acid content.
7. The tritable acidity of the fruit juice must be determined to adjust its desired acidity.
8. Add less sugar if fruits have low pectin content.
9. Gel meter an instrument used to measure the acidity of fruits.
10. Pectin is a substance that makes the structure of jelly firm and rigid

C. Assimilation
Activity 2
Directions: Solve the following problems. Write your answer on your paper and be able to show your
solutions. (5 points each)
1. You have 25 kilogram of fruit juice with initial acidity of 15 %. How much fruit juice should be
added if the desired acidity is 3.2%?
2. How much juice should be added if you have 1500 grams with initial acidity of 10% and the
desired acidity is 3%?

V. ASSESSMENT
Directions: Read comprehensively the questions below. Write the letter of your answer on your
answer paper.
1. What device is used to measure the sugar content of fruits or vegetable?
A. gel meter B. thermometer C. refractometer D. salinometer

2. What water-soluble substance is found in some slightly under ripe fruits thatcauses jellies to set?
A. acid B. pectin C. pulp D. sugar
3. Which of the following is made from fruit juice and pulp?
A. jam B. jelly C. marmalade D. preserve
4. What substance makes jelly firm and rigid in structure?
A. acid B. pectin C. sugar D. salt
5. What device is used to determine the acidity of fruit?
A. gel meter B. pH meter C. refractometer D. salinometer
6. How much sugar is required to add if the fruit juice has higher acid content?
A. double amount of sugar C. less amount of sugar
B. equal amount of sugar D. more amount of sugar

7. What ingredients determine the amount of sugar needed in jellies, jam and marmalade?
A. fruit and pectin C. pectin and acid
B. fruit and acid D. pectin and peel
8. Why is it that over ripe fruits are not advisable to use in jelly making?
A. Over ripe fruits contain citric acid.
B. Over ripe fruits contain pectic acid.
C. Over ripe fruits contain pectin.
D. Over ripe fruits contain pectous.
9. How is alcohol test used to determine the pectin content of fruits?
A. boil juice with denatured alcohol
B. drop juice into denatured alcohol
C. let juice and alcohol run down the jelmeter tube
D. mix juice and denatured alcohol
10. To test the fruit’s acidity, compare the fruit juice with the standard acid solution. How do you
prepare the standard acid solution?
a. mix 1 tablespoon calamansi juice to 6 tablespoons water
b. mix 1 tablespoon calamansi juice to 7 tablespoons water
c. mix 1 tablespoon calamansi juice to 8 tablespoons water
d. mix 1 tablespoon calamansi juice to 10 tablespoons water

VI. REFLECTION
The learners will write their personal insights about the lessons using the prompt below:
I’ve learned that ___________________________________.
I’ve intend to ______________________________________.
I want to learn more about _________________________.

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