Philippine Berry into Jelly, Jam and juice -Part 2

Sensory Evaluation of the Finished Product

The finished food products were evaluated using the laboratory taste method.

Evaluation was done in a well-lighted, quiet and odor free room. Laboratory panelists were asked to sit independently and advised not to communicate with one another.


The samples  were presented in uniformly sized, clean, odorless and tasteless containers. Panelists were served with a glass of wter to rinse their mouth before and after tasting each sample.


The products were evaluated according to the following attributes; color, texture, consistency, smell , flavor and general acceptability using a four point hedonic scale. The following stepers were followed in the evaluation of the sample:

Lipote jam. Five milliliter of processed sample was placed in each uniformly sized coded plastic container and served immediately .

Lipote juice. Twenty five milliliter of juice was placed in each code plastic up and was served immediately.

Lipote jelly. Five milliliter of sample was placed in each uniformly sized plastic container and served immediately.


Determination of Chemical properties

Technical assistance in evaluating the processed products was sought from the Industrial Technology Development Institute (ITDI), Standards and testing division of Department of Science and Technology (DOST) at Bicutan, Taguig.


The samples subjected to testing were all contained in there separate glass jars in the following amounts; 1 liter juice, 1 kilogram jam and 800 grams jelly.


The products were tested as to their total soluble solids (TSS), refractive index, titratable acidity and pH using test method. (AOAC 1995, 16th ed.) Viscosity was also tested using Brookfield  (RVT) Viscometer. The procedures followed in the determination of chemical properties are as follows:


Total soluble solids(Brix)

A refractometer was used to determine the total soluble solids (TSS). A drop of sample (2-3 ml) was placed on the prism of the hand refractometer using a wooden or rubber applicator. Care was taken so that no pulp particles or air bubbles were included. Enough time was allowed for the instrument and the sample temperature to equilibrate. Degree Brix read was equivalent to percent sugar (Askar & Treptow, 1993).


Titratable Acidit (TA)

Titrable acidity was expressed as the amount of free acid  (mainly as anhydrous citric acid) in the product (g/100g, g/100 ml or g/l). Ten ml juice was placed into a 250 ml erlenmeyer flask, then 50 ml water and 5 drops of indicator were added. The mixture was titrated with 0.1 N sodium hydroxide (NaOH) quite rapidly until near pH 6, then the alkali was added slowly to pH 7. Titration was finished by adding 4 drops at at time until  pH 8.1. If no pH meter is available, titrate to the desired end point and faint pink color will occur (Askar and Treptow, 1993)


Measurement of pH value

Twenty five ml of the samples were placed in a 100 ml beaker. The glass electrode was rinsed with distilled water several times. The pH meter was calibrated to pH 7.0 and ph 4.0. The electrode was immersed in the sample container and the pH registered on the digital screen of the calibrated electronic pH meter was read.


Consumer evaluation of the product. A centralize testing system using a Central location Test (CLT) was conducted in the group of respondents from Home Economics, Vocational and Technical Education Department (HEVTED) of the College of Education (CEd) in Cavite State University (CvSU0. One hundred respondents evaluated the processed lipote products. They were made up of students andfaculty members who were purposively selected and asked to taste the samples and describe the level of acceptability according to the prescribed attributes: color, texture, consistency, flavor, aroma, and general acceptability using a four-point hedonic scale.


During the acceptability test, each respondent was given a questionnaire to determine his/her personal characteristics and to elicit information on his/her food and entrepreneurial orientation.

Philippine Berry into Jelly, Jam and juice -Part 1

Processing of Philippine Berry into jelly jam and juice

By: Dr. Edith G. Reyes , Cavite State University

A protocol on processing of the Philippine berry or lipote scientifically known as Syzygium curranni (C.B. Rob.), was developed by the author at the Cavite State University and presented in a paper entitled “Acceptability of Indigenous Philippine Berry As An Entrepreneurial Product.”

 The phases of the protocol include: 1, selection and development of appropriate technologies for processing of lipote into food products, 2, sensory evaluation of the finished products, 3, determination of chemical properties and , 4, consumer evaluation of the products

Selection and Development of Appropriate Technologies

In the selection and development of appropriate technologies, two guideposts were considered, namely: 1, identification of fruit, of which materials required for processing are pectin, acid, sugar and water, and 2, application of food preparation method most appropriate to the material being studied. Quality berries were characterized as black, mature, ripe, free from defects  and showed no signs of infestation. Prior to processing and development of products, the berries were prepared following the procedure below:

Sorting the berries according to the degree of ripeness. Only medium-ripe berries were used; 

Washing the berries thoroughly in running water;

 Draining the freshly washed berries; 

Weighing the berries; 

Boiling the berries to extract the juice;

 Removing the seeds; Extracting the juice;

 Weighing the juice

 The selected processing methods were those for making jams, jellies and juice. These were explored to illustrate the versatility of lipote as a raw material for food processing. The standard procedures and recipes for processing guava and duhat were applied (Perlado, undated). All products/samples were prepared using sugar as preservative at a ratio of 1 part raw material to 1.5 parts sugar. The procedure in the preparation of processed lipote is as follows:

 Lipote Juice

Wash and sort the ripe lipote fruit.

Weigh the fruits.  Add water half of its weight. Use a similar ratio for volume measure.

Simmer the fruits in water for 15 minutes.  Preferably use a double broiler to maintain simmering temperature.

Extract juice by using muslin bag.

Measure the juice , and then add sugar, citric acid and sodium benzoate.

Mix thoroughly.

Pour in sterilized container.

Pasteurize for 30 minutes.

Seal tightlyAllow juice to cool.

Label the product.

Store under room temperature.

Lipote Jelly
Choose fresh, black, mature ripe lipote fruits rich in pectin and if possible, also acid. Fruits with high pectin content such as guava, santol, and tamarind usually have very distinct flavor.
 Wash thoroughly in running water.

 Simmer the fruit in water until tender (about 10-15 minutes) to dissolve the acid and pectin. Amount of water to be used depends on the fruit’s juiciness. In general, pour just enough water to cover hard fruit in the pan. In this case one part lipote to one part water is suggested.

 Strain the pulp; scald the jelly bag with boiling water and pour the cooked pulp into the bag and allow it to drain, twisting the open end of the bag tightly but without forcing the pulpy bits to come out. Ideally, it is wise to allow the pulp to strain without squeezing if a clear jelly is required. 

Cook until thick consistency is achieved. Test for jelly. Put water in a glass and pour small amounts of jelly.  If jelly is formed, it is already cooked and ready for packing. 

Fill into sterilized containers. 

Seal tightly.

 Allow jelly to cool. 

Label the product.

 Store under room temperature.

Lipote jam

Select firm slightly under ripe fresh lipote fruits.
Fruits rich in pectin and acid are preferred. 
Weigh the fruit.
 Wash thoroughly in running water.
 Remove seeds and weigh again.
 Add 1.5 parts sugar to 1 part lipote.
 Cook  until thick consistency is achieved. 
Fill into sterilized containers.
 Pasteurize for 30 minutes. 
Exhausts for 15 minutes. 
Seal tightly. Label the product.
 Store  at room temperature.

 source:MARID Agribusiness, 2005