FRUIT

The Philippines Recommends for Fruit Processing and Utilization Pee ed era ees Sai Leas ees Gime eee Prva ear aaa keg ee RC PDs i scot se read le a ae Government of the Philippines and the Pe ee eeDisclaimer Mention of trade names, manufacturers, and distributors is solely for the purpose of providing specific information and do not endorse products named nor imply criticism of similar ones not cited. Mention of a trade name, manufacturer, and distributor does not constitute a guarantee or warranty of the product. The recommended practices or technologies are based on research and best information available so far. The Cover Technology unfolding — reaching out, touching the people's way of life and their way of doing things, of fering tech- niques that improve commodity production. Each recommendation isa bid to make the venture more productive and profitable for the crop, livestock, fish or tree farmer, or small-scale miner, This is the theme of the PCARRD Technical Bulletin Series covers for 1988,e OFFICE OF THE EXECUTIVE DIRECTOR To Our Valued Reader: This publication, The Philippines Recommends for Fruit Process- ing and Utilization, highlights different methods of fruit processing such as fermentation, dehydration, canning, freezing, and preserving with high sugar concentration. It provides step-by-step directions of these processes and presents a number of recipes for different kinds of fruits. This volume was prepared by PCARRD through the 1987 Fruit Processing and Utilization Committee. This technical bulletin is a practical source of infermation for those who are interested in fruit processing for home consumption or for a cottage or small-scale industry in the rural areas. Sincerely yours, RAMON V. VALMAYOR)“ Executive Director PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY, AND NATURAL RESOURCES RESEARCH & DEVELOPMENT LOS BANOS, LAGUNA, PHILIPPINES TEL. NO. 50014-50020 & 50024 MANILA OFFICE: 8323773 * 8323733 Cable Address: AGRESPHIL Manila TELEX NO, 40860 PARRS PMThe Philippines Recommends for Fruit Processing and Utilization PCARRD Technical Bulletin Series No. 68 PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY AND NATURAL RESOURCES RESEARCH AND DEVELOPMENT Department of Science and Technology Los Bafos, Laguna 1988 RAINFED RESOURCES DEVELOPMENT PROJECT Government of the Philippines and the United States Agency for International DevelopmentFirst Printinting, 1988 This publication may not be reproduced in part or whole without written permission from the publisher. Bibliographic Citation: Philippine Council for Agriculture, Forestry and Natural Resources Research and Development. The Philippines recommends for fruit processing and utilization. Los Bafios, Laguna: PCARRD, 1988. 100 p. — (Technical Bull. Ser. No. 68/1988).Foreword Fruits play an important role in the human diet by providing nutritionally essential ingredients such as vitamins, carbohydrates, protein, and others. However, the availability of fruits is highly seasonal and the public never grows tired of preserved fruits, especially when fresh ones are out of season. Various processing methods are being employed to prolong the storage life of fruits. Processed fruits last longer and help accommodate the constant supply and demand for them in the diet. The Philippines Recommends for Fruit Processing and Utilization integrates a variety of information on fruit preservation. Included are different processing methods from fermentation to dehydration, as well as recipes for jellies, marmalades, jams, and preserves. We are hopeful that the information in this volume may be of some help in the processing of fruits for home consumption and in helping those who are interested in cottage or small- scale food processing, particularly in the rural areas. Go. Vv. ws Executive DirectorAcknowledgment The Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD) appreciates the cooperation of the heads of the University of the Philip- pines (UP), University of the Philippines at Los Barios (UPLB), Philippine Women’s University (PWU), and the Bureau of Plant Industry (BPI) for allowing their staff to serve as members of the committee preparing this publication. PCARRD is also grateful to Ms. Lydia C. Crisostomo and Dr. Priscilla C. Sanchez for providing the slides; and to the staff of the Crops Research Division, especially to Ms. Bethilda E. Umali and Ms. Ma. Carlyn E. Eusebio for their efforts in preparing this volume, and Ms. Emma T. Estefa and Ms. Rhodora |. Garcia for patiently typing the draft. The invaluable assistance of Dr, Angelina G. Bautista, Director of the Applied Communi- cation Division and her staff in the editing and publication of the Philippines Recommends for Fruit Processing and Utiliza- tion is likewise acknowledged. viFruit Processing and Utilization Committee, 1987 Institute of Food Science and Technology University of the Philippines at Los Banos Chairman: Dr. Priscilla C. Sanchez Associate Professor College, Laguna Members: Ms. Lydia C. Crisostomo Chief, Laboratory Services Division Bureau of Plant Industry San Andres, Malate, Manila Dr. Sonia Y. de Leon College of Home Economics University of the Philippines Diliman, Quezon City Dr. Doroteo B. Mendoza, Jr. ASEAN Postharvest Horticulture Training and Research Center University of the Philippines at Los Bajios College, Laguna Dr. Luz U. Onate College of Human Ecology University of the Philippines at Los Bafios College, Laguna Editor: Dr. Ignacio J. Pablo Philippine Women’s University Taft Avenue, Malate, Manila Ms. Priscilla P. Rubio Senior Science Research Specialist Crops Research Division Philippine Council for Agriculture, Forestry and Natural Resources Research and Development Los Banos, Laguna (now Program Specialist United States Agency for International Development Ramon Magsaysay Building Roxas Boulevard, Metro Manila) Ms. Fe L. Pamplona Science Research Specialist Crops Research Philippine Council for Agriculture, Forestry and Natural Resources Research and Development Los Bafios, Laguna ion Ms. Pura J. Lastimosa Volume Editor Head, Print Media Section Applied Communication Division Philippine Council for Agriculture, Forestry and Natural Resources Research and Development Los Banos, LagunaContents Foreword v Acknowledgment vi The Fruit Processing and Utilization Committee vii Introduction 1 Factors Influencing Raw-Material Quality for Processing 8 Kinds/Varieties 8 Preharvest Factors 8 Maturity and Ripeness 9 Postharvest Handling and Storage 9 Methods of Processing 16 Fermentation 16 Dehydration 20 Canning 25 Freezing 28 Preserving with High Sugar Concentration 29 Recommended Processing for Selected Fruits 39 Banana 39 Cashew 48 Citrus 49 Jackfruit §5 Mango 57 Papaya 60 Santol 64 Tamarind 67 Other Fruits 69References 74 Appendices 1. Weight as Purchased (AP), Edible Portion (EP), and Composition of Average Servings of Indi- vidual Philippine Fruits 83 2. Estimated Production Costs of Some Processed Fruits (as of February 1987) 85 3. Production Cost and Profit from Processing 2 t of Fresh Fruits to Fruit Wine 94 4. Common and Scientific Names of Fruits and Their Seasons of Fruiting 96 List of Tables Peak season of fruit availability by region. 2 2. Value (x $1,000) of Philippine fruit exports, 1979-1986. 3 3. Value (x $1,000) of Philippine imports of processed fruits and nuts, 1979-1986. 6 4, Maturity indices and approximate ripening periods for some Philippine fruits, 11 Temperature requirements during storage of fruits. 14 6. Clarifying agents of wine. 21 7. Sizes of common food tin cans. 27 8. Preparing syrups for frozen fruits. 30 Types of syrup used for fruit preserves. 36 10. Processing possibilities of Philippine fruits. 40 a es List of Figures 1. Wines from different fruits. 18 2. The mobile solar drier (Model |). 22 3. Design and specifications of solar drier with booster (Model II). 23aap Profan The solar agrowaste-fuelled drier 24 Acan sealer. 27 Fruit products with high sugar concentration: a. jelly; b.marmalade. 31 Langka preserve. 35 Banana chips. 42 Banana catsup. 43 Banana and cashew vinegar. 47 Nata de pifia. 71Introduction Fruits are important items in the diet because they provide essential nutrients. Their composition, however, varies but generally they are high in carbohydrates, water, minerals, and vitamins (Appendix 1). Digestible carbohydrates are present in the form of sugars and starches, while indigestible materials provide roughage that is important in digesting food. Citrus, guava, and cashew are the best sources of Vitamin C. Carotene is present in large amounts in yellow fruits such as mango, tiessa, and papaya. Nuts are rich in protein and oil. The availability of fruits is, however, highly seasonal (Table 1). They are usually plentiful during their peak seasons and scarce during the rest of the year. They cannot be stored for long periods, thus, it is a challenge to provide a steady supply of fruits. Processing takes care of excess fruits during peak seasons and those which are not suitable for the fresh market, such as off-size and off-color fruits. It can extend the availability of fruits, and if done properly, it can maintain their nutritional quality. In most cases, processing improves flavor; it also provides additional income. There is a big market for processed fruits. The domestic trade is expected to absorb a large amount of processed fruits because of the continuing preference of housewives for prepared and ready-to-eat food and the increasing population growth rate. For export, income from processed fruits in the last eight years ranged from $96 million to $129 million (Table 2), which is about 46 and 45%, respectively, of total fruit exports. By increasing trade with the European Economic Community (EEC), processed fruits may solve the problem of distance and freight costs. The country’s imports in the last eight years increased from $2.7 million to $3.9 million only (Table 3). Many advantages can, therefore, be gained from fruit processing. It enables better use of raw materials in the locality, ex- tends availability of fruits throughout the year, and improves the health of the people by providing better balanced diets. Fur- thermore, producing canned fruits and preserved fruit juices provides employment opportunities and livelihood for many families and conserves the dollar reserves of the country. 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This truism applies to processed fruit products as well. The factors involved in selecting fruit varieties for processing depend on the processing method to be used. Fruit flavor, texture, and nutritional value are of paramount importance in all processing methods. These quality attributes in a raw material should be preserved as much as possible in the whole processing operation. The principal factors that, in turn, influence raw material quality are fruit variety, preharvest care, maturity and ripeness, and postharvest handling. Fruits suitable for processing must have satisfactory quality at harvest time, after transport, during storage, and at ripening. Kinds/Varieties Some varieties of fruits are more suitable for dehydration or freezing because of their chemical composition or physical structure. Some have a bitter taste (e.g., citrus) when processed, others lose color and flavor, and still others do not retain their original quality. Preharvest Factors The cultural practices applied to fruit crops, particularly from flowering to maturity, and the environmental conditions pre- vailing within that period can influence the quality of fruits at harvest and subsequent ripening. Fertilization, chemical sprays, and irrigation can modify the size, shape, and period of maturity of selected fruits. Excessive use of pesticides may leave residues that are not destroyed during processing. ‘Carabao’ mangoes grown in different locations sometimes vary in composition, taste, and desirability. More often, this is due to varied agroclimatic conditions which affect fruit development and maturation. 8 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONPineapple plants receiving excess amounts of nitrogen produce tart, white, and opaque fruits with poor flavor. When nitrogen supply is moderate, the fruits vary from fully translucent to semi-translucent, possess a good balance of acids and sugars, and have a good flavor. Papayas grown in boron-deficient soils produce lumpy fruits and consequently have low product yield when processed. Maturity and Ripeness The optimum maturity and degree of ripeness of raw materials for processing are determined by the type of processed product desired. The degree of maturity considered best for canning may not be the best for dehydration and freezing. In general, most fruits are best for canning at the firm-ripe stage, wherein firm texture and nearly full flavor are attained. Fruits showing uneven ripening are not suitable for canning as products of uniform color will be low (e.g., ‘Cavite’ papaya). In a few cases, such as guava for juice, fully ripe fruits result in a more acceptable product than less ripe ones. In dehydration, firm-ripe fruits which are free from bruises or blemishes are suitable. Ripe fruits, such as strawberry and mango, are preferred for preserves. Table 4 presents the maturity indices and approximate ripening periods of important Philippine fruits. Fruits may differ in their ripening characteristics. Most will normally ripen after harvest such as banana, mango, jackfruit, papaya, and are classified as the climacteric type. Others have to be harvested when ripe as they do not undergo the usual ripening characteristics. These include citrus, rambutan, santol, tamarind, etc. They are classified as nonclimacteric types, and their most appropriate index of maturity will also be the suitable degree of ripeness for processing. Postharvest Handling and Storage The quality of the finished product is affected by the length of time between picking and processing. Hence, the raw material should be transferred from the orchard or field to the processing plant as soon as possible. Citrus fruits have lower acidity when processing is delayed. THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION ®Mechanical damage to fruits, such as abrasions and bruises, during handling can lead to loss of flavor, development of off- flavors, loss of ascorbic acid, and other undesirable results. Microbial spoilage, tissue browning, and other disorders may also be enhanced. In processing, storage of the raw materials is usually required for the following purposes: (a) to ensure a continuous supply of raw materials to the processing line; (b) to extend the length of processing season; (c) to condition the commodity; (d) to ripen certain fruits, such as mangoes and bananas; and (e) to hold raw materials obtained during favorable price situa- tions. Temperature affects the length of storage and the quality of the fruit. Different commodities have varied temperature requirements (Table 5). Temperature control should be fairly constant. When temperature fluctuates, moisture condenses on the surface of stored fruits, thus, favoring the growth of fungi and bacteria and resulting in spoilage. Ripening or over- ripening may also proceed at rates proportional to the dif- ference from the recommended temperature. Variations in temperature can be prevented if storage rooms are sufficiently insulated and have adequate refrigeration equipment. Relative humidity (RH) is likewise important during storage. Most fruits need 85-90% RH. 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UIs aU. uaasoBuey “EL diy Ay I! hy Aung ed!u-sIeH xepuy Amey nay agPOled Buluadiy “(penunuog) paige, THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 13zy se ad BIDURIEA, Z 6B8- ZL adi vL ool-68 usei6 ‘Isuewejed Bz - 12 vy spe, SE - 8% 68-zL smloxulZg, :snaID vL-a zz-0 adi gl-st gst Buyuiny “00149, on o1- ze adi se ool uaa16 eqes, on sZt adi 8% vel uaai6’ uejnBung, “ vol-8zZL ad ve ost —P lL uaai6 ,uepunie , oL BZ adi of — 82 oSL— PL u9eJ6 ,ueyeyeq, :eueueg szZL (uelpuy 18am) opeoony sg vy a zi-8 os1- BZ Buluiny ‘say (skep) (9) aBesorg ainjesedwia wna e'S4Ind} jo aBesois Bu np swuawestnbos smyeredwey °g aqe, 14 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION“OL61 ‘Ie 18 oonseiued, 6-9 lo-pp Aueaqmens, 12 68-2 Joes or-z ri 68 ueinquiey z-8 ve ads az oor uua0i6 ‘aungew ‘addeauig 82-12 ool ads Lo- ob es Bujusny ‘eAedeg s vy uaaysobuey oz— Lt oor-ze y sz-8t oor-zL joeqeeg, :o6ueW, 6-2 ezi- ce unapyoer vt oot ouegedeng 1z 001-68 enend zy 3g ueling 06 68- aL ojamuing tp 68 dedeq, 82-1 vy uexUog ge — 82 ool -68 swox!NMs, (sAep) (99) nay a4] abes0ig, aunyesedwie | “(penuguog) g e142, ‘THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 15Methods of Processing Fruits are highly perishable foods and, therefore, have to be either consumed fresh or processed for future use. They can be preserved by fermentation, dehydration, canning or bottling, and freezing. As earlier mentioned, the method depends on the kind, variety, quality, and degree of ripeness of the fruits. Ir- regularly-shaped and off-size fruits are suitable for processing into sweet products, bottled purees, and juices or for fermenting. FERMENTATION Fermentation preserves food through the metabolic activities of selected groups of microorganisms. During the process, com- pounds such as lactic acid, acetic acid, and alcohol are developed and result in a, more or less, stable food form. Similarly, fermentation makes food more nutritious as dietary source of proteins, vitamins, and minerals. Common fermentation methods are pickling, wine-making, and nata-making. Pickling Pickles may be prepared with or without fermentation. Pickles, however, are generally better in flavor, aroma, texture, and keeping quality when fermented. Bacterial growth in natural fermentation is controlled by certain imposed environmental factors, such as salt and acid concentrations, temperature, duration of salting, and nutritional requirements of the lactic- acid bacteria. The salting procedure to follow depends on the type of fruit to be treated. In general, 10-18% salt content induces good lactic acid production and controls many proteolytic and spoilage organisms. The fermentation temperature influences the predominat- ing microorganisms in the brine. At low temperatures (25°- 27°C), lactic-acid bacteria are encouraged to multiply. High temperatures induce multiplication of microorganisms that are not beneficial to the pickling process. 16 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONFruits that are suitable for pickling are mango, siniguelas, kamias, papaya, and santol. General Directions 1. Use only firm, fresh, unbruised, and underripe fruits. For fermented pickles, immerse clean fruits in 10.6% brine solution or 40° salimeter. To prepare the solution, add 129 g salt to 1 liter of water. After three days, add 20 g (4 tbsp) of salt per liter of brine solution and every five days for three to four weeks. Process salted fruits according to specific directions for each type of fruits. 3. Submerge fruits in pickling solution at all times by placing them in plastic bags with water of any suitable coloring. 4. For unfermented pickles, follow the directions specific for each type of fruit. 5. Cook pickles in kettle of enamel, glass, or stainless steel, Do not use iron, copper, or zinc bottles because the metals discolor the pickles. Use long-handled spoons of wood or stainless steel for stirring. 6. Carefully follow time tables indicated in the procedure. 7. Pack pickles in glass jars and seal them tightly. Wine-Making Wine is a fermented product usually associated with grapes. However, wines can also be made from other fruits, berries, and flowers. Of the native fruits, banana, bignay, calumpit, citrus, duhat, guava, mango, orange, passion fruits, and pineapple have been used (Fig. 1). Many wines are characterized by a delicate flavor and aroma specific to the type of fruit used. When yeast is added to fruit juice or any sugary solution, it begins to multiply vigorously. Complex chemical processes follow whereby sugar is converted to alcohol and other com- pounds. Alcohol content varies from 8-16%, depending on the initial sugar content and the strain of wine yeast. Wine yeast strains are specific to the type of fruit in order to produce high alcohol and good flavor. Brewers’ yeast can also be used. THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 17Fig. 1, Wines made from different fruits. Wine is stored or aged after fermentation. During aging, slow oxidation which alters the characteristics of the wine progressively takes place. The alcohol and acid present in the wine react to form esters that provide the delicate aroma, flavor, and bouquet of well-aged wines. Depending on the alcohol and sugar contents, wines are classified as table, dessert, and sparkling. Table wine contains 10-14% alcohol and 3-7% sugar. Dessert wine contains 17-20% alcohol and 10-12% sugar. Sparkling wine contains carbon dioxide and effervesces well. General Directions 1. Extract the fruit juice by mashing or crushing. Apply pressure when using fleshy and juicy fruits, such as cashew and pineapple. With soft fruits, peel them and add water before extracting the juice. For citrus, ‘squeeze out the juice either by hand or by presser. Boil with water all hard or dry fruits, such as guava and santol, 2. Filter or strain the juice to remove any solid particles. Add 200-300 ppm sodium or potassium metabisulfite to prevent contamination and browning. Place the 18 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONtreated juice in a sealed container and keep it for 24 hours. In case the metabisulfite solution is not available, simply boil the juice. 3. Before fermenting, test the acid and sugar contents of the treated juice or must. For testing acid content, use pH paper. To produce dry wines, set pH at 3-4. For sweet wines, use pH 3.5-5.5. Adjust pH with juice of citrus or unripe fruit, or dilute with water. To test sugar content, use the hand refractometer. A reading of 20° B is good for dry wine and 25° for sweet wine. 4. Add yeast to the must. Commercial dry-wine yeast starters can be used, but good results can be obtained with pure cultures of wine yeast in agar slants. Fleisch- man’s or Baker's yeast can be used, but it imparts a ‘bready”’ aroma and flavor to the wine. 5. Stir the mixture thoroughly and transfer it to fermentation containers. Enamel, glass, wooden oak, earthen- ware, and plastic containers are suitable for wine- making. Wide-necked vessels are preferable for pulp- fermentation to facilitate removal of pulp and clean- ing. Narrow-necked containers are best suited for juice fermentation and storage, since they can be sealed easily with a lock or rubber bung. 6. Seal the fermentation container with a water valve or water bung. When bubbles form, it means that fermentation is going on. The rate at which gas bubbles through the bung indicates the rate of fermentation. Do not allow the temperature to drop below 19°C. or exceed 28°C. 7. After four or more weeks, the absence of gas indicates the end of fermentation. 8. Siphon the clear liquid into sterile bottles or oak bar- rels. In moving the jar, be careful not to disturb the sediment. Fill the bottle or barrel with semi-clear wine 1.5-2.5 cm below the cover, so that only a mini- mum amount of air is allowed inside. 9. Age the wine for one year or longer. Longer aging results in more mature and mellow wines. If sediments form, transfer wine into another bottle. 10. After aging, the wine should be clear. When it is not, THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 19use clarifying agents, such as egg whites, gelatin, milk, bentonite or powdered charcoal (Table 6). Add and stir the agent. Let it stand for 7-10 days, and filter the wine into clean, properly sterilized bottles. Seal bottles with cork. 11. Store wine with drive-in corks in horizontal position. Place the bottles in a cool, well-ventilated, and dark place. Nata-Making “Nata” is the local name applied to the thick, mucila- ginous film that grows on the surface of an acidified liquid containing sugar and the necessary food constituents. ‘‘Nata de pina” is the product made from fresh pineapple juice. For nata- making, please see page 71. DEHYDRATION Dehydration is a simple method of preserving fruits. The weight and bulk of fruits are reduced, making handling, storage, and product distribution less difficult. Dried fruits require simpler and cheaper packaging and are, thus, less costly than those preserved by canning or freezing. Dehydration preserves fruits by reducing moisture content, so that, microorganisms cannot multiply and enzyme activities are retarded. Dried fruits are high in sugar and low in protein and fat. Some contain as much as 70% sugar, 5% ash, and 6% mixture of malic, citric, and tartaric acids. Dried fruits retain the nutrients to some extent when properly processed and stored. Drying depends on temperature, time, and relative humidity. The ideal conditions for drying fruits are 43-46°C within a short time and with low relative humidity. Drying can be done under the sun or in driers. Sun-drying involves spreading the fruits on clean pave- ments under the sun. This method is cheap and gives a good color to the product, depending on the weather. Product quality is low because of exposure to various contaminants such as dust, insects, molds, debris, etc. Driers come in different types. For cottage operations, there is a choice of solar driers (Figs. 2, 3, and 4). At home, 20 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION6LEL “O'd "20U9UeS, - = a > - - uoq.eo Japmog [2091249 ulm 2011] ~ JUOLINJOS %G JO |wW GZ-G ‘Aejo. aqjuoiuag “s81eM |W ODL U! 6 Z anjossip ‘ajqe|lene s} aeujaseo unisseiod 20 WnIpos 4] “|W ODE OF aLuN|on 2204 Q “wea}s ay) U! payoatap s! elUOWWE aft] Azan Jun [10g “Ulase9 6 g anjossiq “saIeNM Jo |W OL pue 812U0q1201q WhIPOs 40 e|UOWWHE BUOAS Jo |W g XI) 2 spioe oulwe uraseg JW QOL awnjon jeu ayy yew 02 2812 10y Pp ‘sznoY ‘maj @ 10} 291M Pjod |W GZ U UNe|a6 6 | 4eOS %L ureiosd jewiue uneja9 “aulm yo JuNOWE jews Ut anog ‘sduin] anowes 0} anals € yBnoays sseq pige 9161222 BujUyerU0d J8YeM yo LUNOWE uneja6 ‘a2a1] @ us 1YyB!UeNO BOS UAL) Aju!) 1BPMOg auim sari] ge 6/9°¢ ysiy paiyiand sse|6uls} jam Asan kag auim sia] ge/ad L - ay 663 aul YIM Bulxiy) 24049q UO!esed94q ui WIM Uo ododg uonisodwog quay e'2UIM Jo stuabe BuIAsHeID “9 21921 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 21“(11 19POW) 4238009 ads pue uBysoq “¢ 4p 4e]0$ Jo suopeDt yeays 1-9 —| ws sowey jaais ssoyuyens 2ayjou shen swe joats ssojuyers J2n09 aierooeAjod x annoy yenno ‘THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 23“49Up pajieny-arsemoube sejos ay. “py “B14 aoewiny 9 ye usu 326 any 5 24 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONportable ovens can be used, although driers give cleaner and better products within a short time. General Directions 1. Select and sort fruits according to size, maturity, and quality for equal drying of the product. Use only fresh and top quality fruits. 2. Prepare the fruits. Wash; peel; remove seeds, edges, or core; and cut to desired sizes. For sun-drying, slice the material. For some fruits, blanch by means of hot water, salt, lye solution; and steam to check enzymatic changes. Dip the fruits in sodium metabisulfite solution (0.12%) to prevent browning and to kill insects and spoilage organisms. 3. Spread fruit slices evenly on clean, dry trays. Cover trays with loosely wooven cloth to keep out insects and dust. 4. Depending on available equipment, dry the fruits. 5. Place the dried fruits in boxes to equalize moisture content. 6. Package the fruit and place it in an oven set at 65°-85°C for 30-70 minutes. CANNING Canning involves sealing and heating fruits in airtight containers. The process destroys harmful microorganisms and enzymes that cause undesirable color, texture, and flavor in uncooked fruits. Fruit quality, proper timing, and temperature are important. Methods of Fruit Canning In the cold-pack method, the fruit is packed into glass or tin containers, then covered with hot syrup or any other suitable liquid. In the case of glass jars the containers are partially sealed, sterilized completely in a boiling water bath or pressure cooker, and sealed immediately after sterilization. The method is recommended for canning watery, acidic fruits such as pineapple. THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 25In the open-kettle method, the fruit is cooked directly in the open vessel, then packed hot into sterile jars, and sealed completely. The method is recommended for preserved fruits with sugar or vinegar. Canning Equipment Any large pan, can, or boiler with a close-fitting lid is suitable for a hot-water bath. The vessel should be deep enough for the water to reach 2.5-5.0 cm below the top of the jar and allow an extra space for boiling. A wooden or metal rack fitted into the vessel allows the water to circulate and prevent rocking or breaking of glass jars. The racks must support the jars at least 1,5-2.5 cm above the bottom of the container. A pressure canner is a more sophisticated equipment for sterilizing canned fruits. Its tight-fitting lid is adjusted with lugs to prevent the escape of steam, except at the petcock. The petcock is kept open and when steam flows in a steady stream, the time is counted. Steam is allowed to escape freely for 7-10 minutes. When the required pressure is reached on the pressure gauge, the petcock is closed and processing starts. The heat is adjusted to keep the pressure constant. After processing, the canner is removed from the heat, the lugs are opened, and the cover removed. Glass or tin containers are used in canning. Glass bottles used in home canning should have a glass cover sealed with a soft, elastic rubber ring or metal screw cap. For commercial canning, tin cans are used (Fig. 5). To preserve the natural colors of fruits, standard or R-enamel-lined tin cans are used. The container size determines the processing period. The greater the diameter, the longer the time required for the heat to pene- trate the center of the container and reach maximum throughout the container. Table 7 shows the sizes of common tin containers. General Directions 1. Choose fully ripened, but firm and sound fruits. 2. Prepare the fruits. Wash them thoroughly under running water or through several changes of water. Do not soak the fruits. Handle gently to avoid bruises. Some fruits need blanching: dipping them in hot water for a short time. 26 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONTable 7, Sizes of common food tin cans.” Can Name Capacity Butter 266 mi | 9 fluid oz) No 2 533 ml (18 fluid oz) No 2% 770 mi (26 fluid oz) No. 3 (eylinder) 888 mi (30 fluid oz) No. 5 1.5 liters (62 fluid oz) No. 10 2.8 liters (96 fluid oz) "National Canners Association Research Laboratories 1968, Fig. 5. A can sealer. THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 27Remove the fruit peel. Generally, a hand peeler will do. For fruits that discolor easily, such as santol and guava, dip them in a boiling 2-5% lye solution for 10 seconds. Immediately wash the fruits in cold water to remove all traces of lye. 3. Pack the fruits in clean jars to not less than 1.2 cm below the top of the bottle. Clean the jar rim to remove any particles. Partially seal the bottle, sterilize (or exhaust) at 83°-97°C, and then close completely. 4. Clean packed jars and allow them to cool. Invert the jars to test for leakage. Label and store in a dry, cool place. FREEZING Freezing involves the speedy removal of heat from food and subjecting it to constant temperature in the range of -15° to -40°C. The marked decrease retards or inhibits the growth of spoilage microorganisms and slows down enzyme action. Properly stored fruits, purees, and juices can be stored at —17°C up to a year; at -15°C up to eight months. Quick processing takes place within 30 minutes. This is ac- complished by any of the following methods: a. directly immersing the food in a refrigerant b. indirect contact with the refrigerant c. _air-blast freezing Fruit freezing is acostly process. It isused mainly for export purposes. Hazards in Freezing When fruits are frozen, they may become dehydrated, oxidized, or spoiled. When ice crystals or moisture evaporates from the fruit surface during freezing, a defect called ‘freezer burn” is produced. The spot appears grainy and tough. To prevent this, the fruits should be wrapped or packaged in polyethylene bags. The quality of frozen fruits may deteriorate because of oxidation. The fruit loses its ascorbic acid, color, and flavor. Packaging in polyethylene bags or aluminum foil and using ascorbic acid prevents oxidation. Spoilage is possible during freezing. When the fruit is bulky 28 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONand large, freezing is slow; and so, microorganisms develop quickly and cause spoilage. Molds and bacteria may cause rotting, sliminess, off-flavors, and off-odors. To prevent spoilage, the fruits should be frozen in shallow trays before packing them in big containers. Packages should be stacked in the freezer in a way that enables the air to circulate easily. Thawing Frozen fruits are thawed when ready to use. If thawing is reasonably rapid and the fruit is used immediately, there will be little trouble with microorganisms. Most of the changes that seem to appear during thawing are the result of freezing and storage but do not become evid- ent earlier. Leaking of fruit liquid is the result of physical damage during freezing. The rate of enzyme action increases during thawing, but this action will be shorter if the fruit is used immediately. General Directions 1. Select firm and well-ripened fruits. They should be at the stage when best eaten fresh. 2. Prepare fruits. Wash small quantities in cold water. Drain well and then remove all stems, seeds, or peels. Slice or cut into halves or quarters. Place fruits into solutions of either 0.05% citric acid or 3 tbsp (30 ml) calamansi juice per gallon (3.78 liters) of water. 3. Pack and freeze. a. Unsweetened dry pack — Wash fruits, drain, pack immediately in rigid containers, seal, and freeze. This method is for fruits to be used for pies, jellies, jams, preserves, or for people on special diets. b. Syrup pack — Add syrup to the fruit (Table 8). Dissolve % tsp (2.5 g) powdered ascorbic acid ina small amount of syrup, then add to the chilled syrup. Use light syrup for mild-flavored fruits and heavy syrup for very sour fruits. The 40% syrup is recommended for most fruits. The method is used for dessert purposes. c. Sugar pack — Mix % tsp (1.25 g) powdered ascorbic acid with sugar. Gently roll the fruit in the mix- THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 29ture until the juice is drawn out and the sugar dissolves. Place the fruit in a container and seal immediately. Table 8. Preparing syrups for frozen fruits. Type of Syrup Sugar Water Yield of Syrup (%) g (cups) mil (cups) ml (cups) 30 453 g (2) 948 ml (4) 1185 mi (5) 35 566 (2%) 948 +» (4) 1264 + (51/3) 40 679 (3) 948 + (4) 1304” (5%) 50 1075 (4%) 948 » (4) 1541 (6%) 60 1585 (7) 948 + (4) 1600 ** (7%) 65 1981 (8%) 948 « (4) 2054 (87/3) PRESERVING WITH HIGH SUGAR CONCENTRATION Jams, jellies, preserves, marmalades, candies, glazed fruits, and other such products are concentrated with sugar through evaporation to a point where spoilage cannot occur. They differ from each other in the method of preparation, the ration of sugar and other ingredients, and the method of cooking. JELLY A good jelly is clear, bright, and attractive in color. When removed from the container, the jelly assumes the shape of the container. The jelly is soft but does not flow, and quivers like gelatin. It also retains the flavor and aroma of the original fruit (Fig. 6). Composition A jelly is formed when there is a proper balance of pectin, sugar, and acid. Pectin from the fruit reacts with sugar to result in gel. Acid speeds up pectin release. One way to test if the fruit has enough pectin is to add an equal amount of ethyl alcohol to boiled fruit. If there are nu- merous small clots, the pectin content is low. When pectin is enough, the jelly is a smooth mass. Acid contributes to the structure and rigidity of the jelly. 30 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONFig. 6. Fruit products with high sugar concentrations: A, jelly, B. marmalade, When fruit extracts are acid-deficient, citric acid, lemon, or calamansi juice may be added. The juice should, at least, be as sour as a solution of 1 tsp (5 ml) of lemon or calamansi juice with 8 tsp (40 mi) of water. Sugar controls jelly strength or rigidity. A 60-65% sugar is usually enough. A rich pectin juice will require % (170 g) to 1 cup (226 g} of sugar per cup (237 ml) of juice, Poor pectin content requires 4 cup (113 g) sugar per cup of juice. The success in making jelly greatly depends on the time to stop boiling the mixture. It is important to test for jellying point because undercooking or overcooking results in syrupy, tough, or gummy jelly. After boiling the jelly mixture for five to ten minutes, the jellying point can be tested by three methods: sheet, thermometer, or plate tests. In the sheet test, dip a coo! metal spoon in the boiling mixture. Raise it about 30 cm above the kettle, so that it is out of reach of the steam. Turn the spoon to allow the syrup to run off the side. If the syrup forms two drops that flow together and fall off as one sheet, the jelly is done. In the thermometer test, cook the jelly at 105°-108°C, Use a jelly, candy, or deep-fat thermometer. Read at eye level the thermometer bulb completely covered with jelly mixture. In THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 34the plate test, pour a small amount of boiling jelly on a cold plate and cool it for a few minutes. If the mixture gels, the jelly is done. General Directions i Choose fresh fruits rich in pectin and acid. Guava, papaya, banana, citrus, siniguelas, santol, passion fruit, and tamarind can be made into jellies. Use an equal mixture of slightly underripe fruits. Prepare and cook the fruits. Wash the fruits thoroughly and remove blossoms, stem ends, and spoiled parts. Drain, cut, or crush before measuring. Add water to cover the fruits in the container. Boil the fruits gently until tender. Remove any scum forming on top of the juice, Strain the pulp. Pour the cooked pulp through several layers of muslin cloth, and drain. Do not squeeze pulp if a clear jelly is desired. Fruits rich in pectin can be reboiled for another juice extraction. Either mix the first and second extracts or cook separately. Test for acid. Prepare a standard acid solution by mixing 1 tsp (5 ml) lemon or calamansi juice with Ys cup (118 ml) water. Taste and compare the acidity of the unsweetened fruit juice with the standard. If the fruit is less acidic than the standard, add a little fruit juice, citric, or tartaric acid. Measure the juice into a cooking pan and boil it after adding sugar. Add sugar before boiling the juice to preserve the color; since the longer the juice and the sugar are heated together, the deeper the color of the resulting jelly. While boiling, do not stir vigorously to avoid trapping air bubbles. Boil the mixture over a strong fire until the jellying point is reached. Remove the pan from the heat. Re- move the scum. Pour the hot jelly into clean wide-mouthed bottles. Set them aside to cool undisturbed for proper gel formation. Store them in a cool, dry place away from a strong light. ‘92 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONMARMALADE The marmalade is a clear jelly with suspended thin slices of fruits such as orange, lemon, guava, pineapple, and papaya. A good marmalade is neither too sweet nor bitter. The peelings and shredded pulp are distributed evenly in the jelly. General Directions 1. Wash the fruits in clean water. For easy peeling, soak fruits in boiling water for one to two minutes. Citrus peelings are soaked overnight before cooking. Cut the fruits thinly and uniformly. Cook the fruits in their own juice or with little water until soft to release the fruit pectin. Soft and ripe fruits do not require additional water. Add only enough water when a deep pan is used. Use less water in proportion when increasing the quantities in a recipe. 4, Supplement the natural acid of the fruit with lemon or calamansi juice, citric, or tartaric acid. 5. Boil the soft pulp and sugar. After the sugar dissolves, boil the marmalade rapidly until the setting point is according to the methods suggested in jelly-making. 6. Remove the scum as soon as the marmalade reaches the setting point. Allow the marmalade to cool a little in the pan before pouring it into clean wide-mouthed bottles to prevent the peel from rising. 7. Pack and seal. oN JAM The jam consists of fresh fruit or pulp cooked with sugar until uniform quality and thickness are attained. A good jam is firm enough to withstand movement. Fruits rich in pectin and acid such as banana, guava, mango, guayabano, santol, papaya, pineapple, bignay, and tamarind are good for jam-making. General Directions 1. Prepare the fruits for cooking. Remove stems, leaves, or diseased parts and rinse fruits in cold water. Fruits THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 33may be left whole or with seeds. If the flavor of the kernel is desired, crack the seeds and cook the kernel with the fruit. Sprinkle sugar on soft fruits and leave overnight. 2. Cook the fruits gently until soft, then add sugar. Fruits which break down readily, like berries, do not require additional water; but they are simmered for 15 minutes, before adding the sugar. Those requiring water needs boiling until the volume is reduced by about one-third. In any case, there must be sufficient fruit juice or water to keep the fruits from sticking to the bottom of the pan. For every cup (226 g) of fruit, add % (170g) to 1 cup (226 g) of sugar. Do not add sugar too early in the process because prolonged boiling of fruit and sugar together will spoil the flavor and color of the jam and make the skin tough. Overboiling will also result in sticky jams. When sugar is added, boil rapidly until the setting is reached. If the fruit is already soft before sugar is added, boiling will take only 3-20 minutes, depending on the kind and quantity of fruit. 3. Add acid to fruits with low acidity such as papaya, guava, and mango. For every kilogram of fruit, add 1 tbsp (10 ml) of calamansi or lemon juice or % tsp (1.25 ml) of citric acid. 4, Remove the jam from the heat immediately after setting point is reached. To keep the fruits from rising to the top of the finished product, stir the mixture for five minutes at frequent intervals after cooking. Stir gently to prevent air bubbles from forming in the jam. 5. Pour the jam in hot, sterile jars. Cool, wipe, and dry the jar above the jam. Seal it with a layer of paraffin, cool it overnight, and then cover it with a lid or clean paper. Store the jam in a dark, cool, and dry place. PRESERVES A preserve consists of a single or combination of fruits cooked in syrup (Fig. 7). The fruit is slowly impregnated with syrup to keep its shape and color. It is best to start with a thin spray (40%), so that the fruit will not shrivel and become tough. The 34 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONFig. 7. Langka preserve. fruit is then heated for a few minutes on successive days in a syrup of increasing sugar concentration. The mixture is set aside for 24 hours, More sugar is added to increase concentration to about 10% higher than that of the first syrup. General Directions 1, Use ripe but firm fruits. Cut large fruits uniformly for equal cooking time and attractive preserves. 2. Prepare the syrup (Table 9). Usually, 3/4 to 1 kg sugar is needed per kilogram of fruit. Strain the syrup before THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 35use. Depending on the type of fruit, sugar may be added as follows: a. Sprinkle juicy fruits and berries with sugar and let them stand overnight. The sugar draws out the fruit juice, making enough liquid to form a syrup without the addition of water. This prevents the fruits from floating. b. Cook juicy fruits with firm skins directly in medium syrup. As the juice is cooked out, the Table 9. Types of syrup used for fruit preserves. Degree of Amount of Sugar per Fruit Syrup Density 8 Cups of Water Characteristics Characteristics (Brix) (cups) (9) 10 237 mi (1) 200 very sweet very thin 20 415 m1 (1%) 350 medium sweet thin or medium hard 30 770 ml (3%) 650 sweet or slightly medium thin soft 40 1244 ml (5%) 1050 slightly sour medium thick and soft 50 1896 ml (8) 1600 sour and soft thick 60 2844 mi (12) 2400 very sour very thick syrup is thinned enough to be re-absorbed by the fruits. c. Place firm fruits directly into a thin syrup to give them time to soften before the syrup becomes too concentrated. d. Place sour or acidic fruits directly into heavy syrup. 3. Place the fruits in boiling syrup and cook them rapidly over a fire until the temperature is about 105°-108°C. Be sure that they are always covered with syrup to avoid drying and shriveling. Allow the syrup to thicken as it boils with the fruits. An alternative would be to concentrate the syrup by alternate cooking. The fruits become plump and the syrup thickens with the loss of water. 4. Cool the preserve rapidly. Use shallow trays or pans and run cold water under them. This procedure will 36 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONPreserve fruit color and flavor and make the preserve plump. 5. Pack the preserve attractively in bottles. Pour boiling thick syrup over the packed preserves. Use a little pineapple or orange juice instead of water to flavor bland fruits. Grated orange, or calamansi rind or a little newly-ground nutmeg will also improve the flavor of preserves. 6. Simmer preserves in 80°-90°C water for 20 minutes to prevent molding. 7. Label and store bottles in cool, dry place. CANDIED AND GLAZED FRUITS Candied fruits are heavily impregnated with sugar, coated with confectioner’s sugar, and dried for a transparent, smooth, and glossy surface. Fruits to be candied should be firm and ripe. Too-soft fruits will not hold its shape during the processing. A small amount of corn syrup will prevent hard sugar crystals from forming; too much will make the finished fruit sticky and less flavorful. A good candied fruit retains the characteristic fruit color: chewy or crisp, tender but firm, and pleasingly flavored. General Directions 1. Prepare the fruit. Peel and leave whole or slice into halves or quarters, depending on size. Discard the seeds, 2. To prevent browning, drop cut pieces of not more than 1 kg into cold water with % tsp (2.5 ml) ascorbic acid or 1 tsp (5 g) salt per 3 cups (711 ml) of water. 3. Put fruit into boiling water sufficient to cover it. Boil rapidly for three minutes. Tough fruits may require 10-15 minutes boiling. 4. Drain the fruit in a colander, saving the water to make the starting syrup (1:1 sugar and liquid). If the liquid is not enough, add hot water to meet the required amount. Heat the syrup until sugar is dissolved, then add the drained fruit and boil the mixture for two to three minutes. ‘THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 375. Place the fruit and syrup into a clean china or por- celain bowl. Keep the fruits submerged in syrup for 24 hours. 6. The next day, drain the syrup from the fruit and add % cup (113 g) of sugar and % cup (118 ml) of corn syrup. Heat the syrup until the sugar is dissolved, add the fruit, and bring the mixture to a boil. Boil for two to three minutes. Pour fruit and syrup into the bowl and let it stand again for 24 hours. 7. Every 24 hours for four days or until syrup is as thick as honey, drain the syrup from the fruit and add 1 cup (226 g) sugar. Heat the syrup until the sugar is dissolved, add the fruit, and boil for two to three minutes. Pour the syrup and fruit into the bowl and let the mixture stand for 24 hours. a 8. Drain the syrup from the fruit. Boil the syrup to 10 C. Pour the hot, thick syrup over the fruit and let the mixture stand for seven days to let the fruit become as plump as possible. If fermentation or molding sets in any time during the week, boil fruit and syrup for two to three minutes. 9. Drain the fruit in a colander, saving the syrup. Dip colander and fruit into simmering water for three seconds to remove the surface syrup. Dry the pieces of fruit on cake racks. To re-use the syrup for candying, dilute three parts syrup with one part water and begin again from step 6. 10. Dry the fruit thoroughly either in the sun or oven. In the oven, dry at 38°C for 8-10 hours, leaving the door open. 11. Finish the candied fruit. For a crystallized fruit, roll each fruit in granulated sugar before complete drying. For a glazed finish, make a thick syrup by boiling 2% cups (565 g) sugar and 3/4 cup (178 ml) water for three minutes. Dip each piece of candied fruit in the syrup, then place it on racks to harden and dry under the sun or oven. 12. Wrap each candied fruit in wax paper or cellophane and store it in a cool, dry place. Use the candies within six to eight weeks after packing. ‘98 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONRecommended Processing for Selected Fruits Each fruit has different processing possibilities (Table 10), depending on the availability of materials and equipment and on profitability. The estimated production costs of some processed fruits are shown in Appendices 2 and 3. BANANA Some of the dehydrated products are figs, flour, and chips. Banana figs are prepared from peeled and dried, firm, ripe bananas. They are dark and unattractive but with a fairly pleasing flavor. Banana flour and chips are made from fully mature, unripe fruits. Banana flour can substitute for wheat flour in baking. As much as 40% of banana pulp and peelings can be converted into flour which usually retains the banana odor and flavor. Various varieties have been tried, and generally, they do not vary in chemical composition, except in starch content. Banana flour can substitute as much as 25% of wheat flour in making cakes, bread, pastry, “‘polvoron,” and pies. Soaking the fruits in sodium metabisulfite before drying results in a white flour. ‘Saba’ bananas are suitable for preparing chips. Banana chips are beginning to be accepted locally as dessert, but they have greater potential as an export item. Its preparation gives a product similar to potato chips. Banana Wine Quality wines can be produced from banana, especially varieties ‘Bungulan’ and ‘Latundan.’ Adding potassium metabisulfite (200 ppm) to the must before sterilizing makes the wine easy to filter and clarify. In preparing the must, the peeled and cut fruit is boiled with water. Two parts water are added per part of banana pulp. THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 38Table 10. Processing possi ies of Philippine fruits. Name Processing Possibilities 1. Avocado spread, frozen 2. Anonas frozen, juice, jam, butter 3. Atis juice 4. Balimbing candied 5. Banana Puree, catsup, dried, wine, jam, preserve 6. Guava jam, jelly, preserve, butter 7. Bignay Pickled, preserve, juice, marmalade, wine 8. Caimito wine 9. Calamansi _juice, candied rind, concentrate 10. Camachile wine 11. Kamias candied, pickled, preserve 12. Cashew candied, wine 13. Sweet orange candied, wine, juice, preserve, marmalade 14. Dayap juice, marmalade, candied 15. Duhat juice, wine 16. Durian preserve, candied, jam 17. Granada preserve, candied, jam 18. Guayabano _ juice, frozen, jam, preserve 19. Strawberry jam, frozen 20. Jackfruit candied, preserve, jam, ice cream, marmalade 21. Lanzones wine 22. Mabolo candied 23. Makopa candied 24, Mango juice, jam, ice cream, preserve, chutney, marmalade, pickled 25, Mangosteen jam, jelly, candied 26. Melon juice, preserve, candied, sherbet 27. Watermelon frozen, candied or pickled rind, juice, preserve 28. Papaya frozen, pickled, ade, paste, candied, jam jelly, marmalade, juice, preserve 29. Passion fruit canned, juice, jam, jelly 30. Pineapple —_ preserve, jam, jelly, frozen, marmalade 31. Rambutan frozen, canned, preserve, candied, catsup, jam 32. Tamarind candied, preserve, jam, jelly, juice, sauce 33. Santol preserve, wine, vinegar, jelly, jam, marmalade, juice 34, Siniguelas _ preserve, wine 35. Pummelo _ preserve, candied rind, juice 36. Tiessa pudding, ice cream mix 37. Yambo candied, preserve 40 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONCoconut water can substitute for water. After boiling, the juice is strained through a cheese cloth. The pH of the must is adjusted to 4.3-4.4. The yeast strain Saccharomyces cereviseae var. ellipsoideus will produce 14-15% alcohol. Canned Banana Products Among the banana products which can be canned are puree, jam, jelly, preserve, and pie-filling from aromatic varieties. It is also possible to can banana heart preferably ‘Saba.’ Banana puree is ground or mashed fruit with water. It is used mainly for baby foods and ice-cream flavoring. It can also be made into beverage, catsup, or spread. For canning, the pH of puree is lowered to 4.2-4.3 by adding acidic fruit juice. Dip- blanching and adding of 20% sugar give a desirable flavor and color to the puree. Canned pie-filling is expensive compared to freshly cooked filling, but its export use and availability all year round offsets the price. Banana heart has an acceptable texture when sterilized for 15-30 minutes at 10 psi. Treatment with ascorbic acid gives the heart an acceptable color, too. Banana Flour 1. Slice unripe bananas (1/3 cm thin, lengthwise). Soak in 0.2% sodium metabisulfite solution for an hour. Blanch in boiling water. Dry to 6% moisture. Grind. Pack and seal in polyethylene bags. On Ew Banana Chips (Fig. 8) Choose round and mature bananas. 2. Weigh and wash the bananas. 3. Peel and immediately immerse them in 0.05% sodium metabisulfite for 15 minutes. 4. Slice the peeled bananas crosswise, about 1.5 to 3.0 mm thick, with a stainless steel knife. THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 415. Soak slices in sodium metabisulfite solution for an hour to prevent browning. 6. Remove slices and drop them in boiling water for 30 seconds and in cold water for five seconds. 7, Deep fry at 175°C for two to three minutes or until the temperature lowers to 110°C, 8. Soak in 50°B syrup with flavoring for five minutes. 9. Refry at 150°C for 10 minutes or until the tempera ture lowers to 135°C, 10. Pack the chips in polyethylene, foil and then another polyethylene layer; and place them in containers. Store in a cool, dark, and dry place. Banana Puree 1. Peel the ripe fruit. 2. Mash or grind with an equal amount of water and pre- servatives (ascorbic, 0.1% and/or citric acid, 0.2%) until it is of uniform consistency. 42 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION3. Heat the puree to 82°-93°C for 10 minutes. 4. Place it in sterilized containers and seal immediately. Banana Catsup (Fig. 9) Ingredients Vinegar 100.09 {7 tbsp) Pepper, labuyo 1.0g (3 pe) Onion, powdered (medium) 5.0g (1 pc) Garlic, powdered (big) 1.0g {1 clove) Refined salt 10.0g (2 tsp) Sugar 80.0q (6 tbsp) Red dye, (No. 2) 2.79 (4 tsp) Yellow dye (No. 5) 2.8q (4 tsp) Cinnamon 5.0g (1 tsp) Banana, ‘Saba’ 200.0 g Water 200.0 ml (14 tbsp) Fig. 9. Banana catsup. ‘THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 43.Cook, peel, and grind fully ripe bananas. 2. Weigh the ground pulp and add an equal amount of water. 3. Blend in a Waring blender for one minute. 4. Adjust the pH of the puree to 4.0-4.3 by adding citric acid (0.05% of puree) and/or sodium hydroxide. 5. Adjust the pH of the vinegar to 4.0-4.3. 6. Grind the spices and dissolve them in vinegar. Add them to the puree. 7. Cook the mixture for 10 minutes at 75°-85°C, stirring continuously to prevent scorching. 8. Add coloring and continue heating to desired consistency. 9. While catsup is hot, pour it in clean, sterilized bottle. Banana Spread Ingredients Banana 100.0 g Margarine 10.0g (2 tsp) Sugar 60.0 g (4 tbsp) Gelatinized corn starch 1.0 (% tsp) Calamansi juice 0.59 (% tsp) 1. Wash fully ripe, sound bananas with water. 2. Peel the fruits and slice thinly. 3. Mash the sliced fruits in a blender with equal amount of water containing sodium metabisulfite (0.02%). 4. Strain the slurry through a nylon mesh to remove the black abortive seeds. Mix other ingredients in the blender. Cook over a double-boiler with constant stirring to a thick consistency until brix reading is approximately 52°. 7. Pour cooked banana spread into sterilized bottles, half- seal, and process in boiling water for 30 minutes. 8. Seal processed jars. Cool and store them at room temperature in a cool, dry place. 9. The product lasts for six months. an 44 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONBanana Jelly Ingredients Banana pulp 896 g (4 cups) Water 473 ml (2 cups) Calamansi juice 46 ml (5 tbsp) Sugar 150g (11 tbsp) Wash the fruits thoroughly and cut them into small pieces, including the skin. 2. Measure the pulp and add water. Cook for 10 minutes. 3. Pour the hot cooked fruit into a jelly bag. 4. Proceed as in the general directions. For every 200 ml (14 tbsp) of juice, add 150 g (11 tbsp) sugar. 5. Combine other fruit juices such as guava, papaya, or santol juice. Banana Jam Ingredients Banana 6 pc or 672 g, mashed Sugar 300 g (21 tbsp) Calamansi juice 82 ml (8 tbsp) Orange juice 245 ml (25 tbsp) 1. Combine the sugar and juice. 2. Stir until the sugar has dissolved. 3. Add banana, boil, and let simmer, stirring constantly until the mixture is thick. 4. Proceed as in the general directions. Banana Preserve 1. 2. 3. aS Use sound and ripe ‘Saba’ banana. Boil and peel the bananas. Prepare syrup consisting of two parts sugar to one part water. Cook bananas in syrup for 15 minutes. Drain and pack bananas in 12 oz (355 ml) preserving jars. Fill jars with the same syrup and remove the bubbles. THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 457. Process in water bath for 30 minutes. 8. Seal the cap of the jar securely. Dried Banana Fritters Ingredients Dried banana slices 100g Egg yolk 1 pe Sugar, granulated 6.5 g (% tbsp) Salt 1g Oil for frying Cover dried banana slices with water. Soak them for one to two hours. Drain. In another bowl, beat egg yolk. Add flour, salt, water, banana, and sugar. Beat until thick. Fry by tablespoonful until golden brown. PAPWN> Banana Vinegar (Fig. 10) Ingredients Banana 1kg Sugar 250 g (17.5 tbsp) Water 2 liters (8% cups) Yeast 5 (1 tsp) Mother liquor 100 ml (7 tbsp) Wash ripe bananas, peel, and cut them into pieces. Add water and boil for five minutes. Allow to cool. Strain. Add sugar and heat again. Cool again. Pour into suitable containers. Add yeast. Plug the mouth of the demijohn with a clean piece of cloth, and loosely cover it with a piece of paper to protect it from dust. 8. Allow it to ferment for two to three weeks. 9. Siphon the clear fermented liquid into a sterile container. NOOPON> 46 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION3. 4. Cut into pieces and roll in sugar. Wrap in wax paper. Cashew Wine 1. 2. Select sound and ripe cashew apples. Extract their juice either by pressing them through a piece of cheesecloth or by pulp fermentation for two to three days before pressing the juice. Pulp fermentation means that the cut cashew apples are inoculated with wine yeast and then allowed to ferment for two to three days. The juice can be easily pressed out with this method. To the extracted juice, add sugar at the rate of one part sugar to five parts juice. If the juice is extracted without pulp fermentation, heat to 80°C for 30 minutes to kill undesirable organisms. Cool at room temperature and add the wine yeast (15% of the total volume). If the juice is extracted after the pulp fermentation treatment, add 10% starter. After inoculation, loosely cover the mouth of the fermenting jar with cotton for two to three days or until vigorous fermentation subsides. Cover the mouth of the fermenting jar with a bung to create an anaerobic condition. Continue fermentation for four weeks or until the release of carbon dioxide stops. Decant or siphon the clear portion of the wine, rack two to three times, and then age for at least a year. CITRUS Uniform fruit size and shape are required of citrus fruits for processing. Varieties with thin and sufficiently hard peels are preferable. Generally, oranges reach processing maturity some time after they are sufficiently mature for eating fresh. Popular citrus products are juice, syrup, concentrate, paste or puree, preserve, marmalade, jam, candy, dehydrated products, wine, brandy, and cordial. For highly acidic citrus fruits, do not use metal (iron, copper, or zinc) implements in order to prevent flavor deteriora- tion. THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 49Citrus Juice In the manufacture of citrus juices, a high juice yield and a good balance of sweetness and tartness are essential. The color is especially important in orange concentrates and bases. A good balance of flavor and color may be obtained by blending juices. Since Vitamin C is the most important nutritive factor in citrus juice, a high ascorbic acid content is very desirable. It is also important that there be no excessive bitterness. The solid-to-acid ratio is the best single objective criterion of citrus juice quality. In general, a properly selected and processed juice has the same color and appearance, immediately after canning, as the freshly extracted juice; and it should maintain this color for six months under normal storage conditions. The flavor of the oranges deteriorates after canning, and the product is not very palatable after several months of storage. Lemon juice deteriorates in flavor faster than orange juice. Blemished fruits, such as those with blossom or stem-end rot and chilling injury, should be eliminated because their processed juice deteriorates very fast. For freezing of orange juice, fully mature tree-ripened fruits yield juice which stands up best during long continued storage. Orange, lemon, calamansi and lime juices are extracted and usually bottled or canned. The juice is strained to remove the seeds and coarse particles. In commercial production, the juice is flesh-pasteurized (88°C), cooled (77°C), filled into standard enameled cans at the same temperature, and then sealed and cooled with sprays of water just above room temperature. Cut seeds give a bitter taste to the juice, so, they should be avoided. Citrus Syrup and Concentrate Citrus syrup is sweetened citrus juice used for preparing carbonated beverages. The juice is extracted from fully ripe fruits. A little oil from the rind is extracted by grating the rind or slicing it thinly, and is mixed with the juice. Except in lemon, a little citric or ascorbic acid is added when making syrup to improve the flavor and increase its nutritive value. The sugar is dissolved before allowing the syrup to boil. 50 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONCitrus concentrate is thick juice concentrated in a vacuum and is used as base for carbonated beverages. Sugar is added in the preparation. Citrus Paste Citrus paste or puree is disintegrated peel and pulp. Pureeing cuts down the volume of processing and imparts desirable characteristics to the product such as resistance to deterior- ation, a pleasant taste and aroma, color, body, and greater ascorbic acid content. One part of sugar may be added to five parts puree before pasteurizing at 95°C for 20 minutes and packing with sulfur dioxide in enameled tin containers. Usually the puree is frozen. Candied Citrus Citrus fruit peels may be candied by following the general method for candying fruits. Orange, pummelo, calamansi, and lemon peel must be cooked in boiling water for 60 minutes or until tender. For grapefruit peel, several changes of water have to be made to remove excess bitterness. Corn syrup should replace sugar in at least two steps, to produce a soft, moist product. Citrus Wine, Brandy, and Cordial Citrus juice is obtained by either hand-squeezing or using a presser. Since the skin of citrus fruits is rich in an essential oil which is toxic to the yeast, care should be observed during juice extraction. For pummelo, peel the fruits first, then remove all seeds. Blend flesh in a blender. For every part of flesh, add eight parts of water. Use specific yeast strains in making wine. For ‘Ladu’ and “Szinkom’ mandarins, use Saccharomyces cereviseae var. bur- gundy. Dilute one part of ‘Ladu’ fruit juice with four parts water and adjust the pH of the must to 3.5-4.0. With ‘Szinkom’ fruit, dilute one part juice with five parts water, and adjust the pH to 3.0-3.5. For pummelo, use Saccharomyces cereviseae var. ellipsoideus. Dilute one part juice with eight parts water, and adjust the pH to 3.5-4.0. THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 51Calamansi Nip NOORWNH> 2 Use freshly harvested calamansi. Wash and drain. Cut across the upper portion to avoid cutting seeds. Extract juice and strain. For every part juice, add 1% parts sugar. Stir to dissolve sugar. Allow the mixture to stand undisturbed for three days, preferably in a refrigerator. Siphon the clear lower layer into dry and sterile narrow-mouthed glass bottles. Fill containers completely. Store them in a refrigerator. Use calamansi nip in preparing calamansi juice. Orange Marmalade 1. 2. 5. 6. Scrape the surface of the orange with a sharp knife to open the cells and produce a mild flavor. Boil for three minutes and cool in cold water. Cut the fruits into eight sections each, and scoop out the pulp. Discard the seeds. Return them to the kettle. Then, slice the rind paper-thin and also place the slices in the kettle. Add calamansi juice and water, and simmer for an hour in an uncovered kettle. Add sugar and stir until dissolved. Simmer for 50 minutes or more. Remove from heat. Test for doneness, and follow general directions. Mandarin-Segment Preserve 1b ee Soak and wash 2 kg fresh, firm, and ripe mandarin oranges. To facilitate peeling, blanch the fruits for one minute in a hot water bath and then cool them in cold water. Peel the fruit by hand and separate it into segments. Immerse segments in a lye solution (14 ml or 1 tbsp sodium hydroxide in 947 ml or 4 cups water) for one minute at 80°-85°C. Wash them with water once. Dip in acid solution (1 ml hydrochloric acid per liter of water). 52 THE PHILIPPINES RECOMMENDS: FOR FRUIT PROCESSING AND UTILIZATIONoe Wash thoroughly with water. Pack well in four glass jars (237-ml or 8-oz each) and add hot syrup (150 g sugar in half liter of water). Remove bubbles with a knife inserted around the edges. Refill with syrup. Seal and process for 20 minutes at 100°C. Calamansi Preserve PND 10. 11. Select big, green calamansi fruits. Cut slits in the lower ends of the fruits to remove seeds and juice. Soak the peel in water overnight. The next day, boil the peel with enough water. Remove from fire when the natural green color of the fruit has set. Soak the peel again in water for three days, changing the water regularly. Boil the peel in water three or four times. Drain off the water. Cook the peel in syrup (two parts sugar and one part water) for 15 minutes. Soak overnight. Boil it in the same syrup until it begins to thicken. Drain syrup. Pack peel in jars and pour strained syrup. Remove bubbles. Half-seal and sterilize jars for 25 minutes in boiling water. Seal tightly. Pummelo-Peel Preserve 1. Pare the pummelo very thinly. Cut lengthwise into equal parts. Carve decorations in the peels if desired. Squeeze them with salt until soft. Wash the peels very well to remove most of the salt, changing the water as often as possible. Soak overnight. Cook the peels with calamansi juice (60 ml juice for every liter of water) until the green color sets in. Wash and soak them again in water for two days, changing the water often until the bitter taste is removed. Boil the peels until soft. THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 53Cook them in syrup made up of two parts sugar and one part water for 15 minutes. Soak them in the same syrup overnight. Boil the syrup until thick enough but not sugary. Pack in preserving jars. Remove air bubbles and refill with syrup. Sterilize jars for 25 minutes in boiling water. Seal completely. Candied Citrus Peel 1. 2. 2. Select citrus fruits with brightly colored thick peel, free of blemishes. Wash the fruits and rub the surface with a fine grater to break the oil cells. Remove the peelings and cut them into strips. Cover the strips with cold water, boil, and simmer them for 10 minutes. Drain, cover with cold water, and boil. If the peel is orange or lemon, it needs no further change of water; simply boil for 50 minutes or until tender. Sometimes as many as six to seven changes of water are needed for a mild-flavored peel. Begin with cold water each time. When the peel tastes just right, continue boiling until tender. For each kilogram of peels, dissolve corn syrup in a liter of water, and boil until it registers 104°C on a candy thermometer. Add the peel and cook until transparent. Do not allow the syrup to get above 104°C by adding 15 ml of boiling water from time to time. To test the peel for doneness, take a strip from the syrup as soon as it becomes transparent, roll it in granulated sugar, and let it cool. If the peel stiffens enough to hold its shape as it cools, do not continue cooking. Remove the peel from the stove, weigh it down with a china plate, and let it soak in the syrup for 24 hours. Return the peel to the stove and boil the syrup to 108°C, Soak the peel in the syrup for 48 hours, then pack it in jars and store them for four to six weeks. After the period, boil the syrup and peel to 109°C. 54 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONPlace the peel on wire racks to drain and dry for several days in the sun for 24 hours or in an oven set at 38°C. Leave oven door to allow air circulation. When the peel is almost dry, roll it in granulated sugar and complete the drying. Cool and pack in wooden boxes lined with wax paper. JACKFRUIT Mature, ripe fruit is generally used for sweet products such as jam, marmalade, jelly, and candy. Dehydrated jackfruit could be powdered and incorporated in different recipes. Dehydrated Candied Langka 1. 2. aan ~~ 10. 11. Wash ripe langka and remove adhering dirt. Slice lengthwise and pick out firm, ripe langka bulbs. Cut ends to remove seeds. Steam-blanch for five minutes. Prepare a 35°B syrup. Allow 1.43 kg of syrup for every kilogram of langka bulbs. Add sodium metabisulfite (0.1% by weight of syrup). Add fruits and heat to 77°-82°C. Soak for five hours. Drain the syrup from the fruit and increase syrup concentration to 65° B. Add sodium benzoate (0.1% by weight of syrup). Add fruits and heat to 77°-82°C. Soak overnight. Drain for 10 minutes and rinse the bulbs with tap water. Drain again for 30 minutes. Dry in a cabinet drier at 54°-60°C for six hours. Allow to sweat in a cheesecloth overnight. Pack in polypropylene bags and store in a cool, dry place. A highly acceptable product is sugar-free, bright yellow, firm or chewy in texture, and with a distinct jackfruit flavor. Jackfruit Jam Use fully ripe fruits. Cut the fruit into halves and separate segments. Re- move the seed from each segment and grind the pulp. To one cup of ground pulp, add 170 g (3/4 cup) of THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 55sugar and boil with constant stirring until the mixture is thick and clear. 4, Pack while hot in sterilized jars and seal tightly. Jackfruit Jelly Follow general procedures. Include the nonedible portion around each bulb when making jelly. Jackfruit-Pineapple Marmalade PWNS Ingredients Jackfruit, finely sliced 226g (1 cup) Pineapple, chopped 678 g (3 cups) Sugar 452 (2 cups) Glucose 113 g (% cup) Mix above ingredients and cook until thick. Pour into jars while hot. Remove air bubbles and half-seal. Sterilize jars in boiling water. A 355-ml (12-02) jar will require 25 minutes to sterilize. Seal completely. Jack fruit Powder “om Wash firm, ripe fruit. Peel the fruit. Separate the fruit pulp from the seeds and inedible portion. Steam-blanch for five minutes per 350 +20 g pulp sample. Line the steamer with several folds of wax paper to avoid any metallic contact with pulp. Cool the blanched pulp for 30 minutes. Puree the pulp together with 0.05% sodium metabisulfite and sugar (amount may vary from 50-75%) in a blender. Allow 1% minute pureeing for every 250 + 20 g pulp. Pour the puree evenly over the surface of a shallow and waxed drying tray. Dry at 55°-60°C until brittle. Cool the product in the drier. 56 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION11. Remove the dried material from the trays before a ventilating fan, since the product readily absorbs moisture. 12. Grind the dried material with a mortar and pestle, or a meat grinder when the sample is considerably large. 13. Sieve the powdered product. 14. Pack in appropriate containers with a dessicant. MANGO. The mango has many of the requisite properties for successful processing. It holds its shape without becoming soft in processing, provides a good flavor mix in combination with other fruits, and has a good texture. There are many ways of preserving mango. When unripe, it can be used as a salad component, a salad appetizer, a fermented fruit, candied mango pulp, ice cream component, mango scoops or tidbits, or beverages. Mango Pickles and Chutney Unripe mangoes are made into fermented or pickled products, like mango chutney and the local burong mangga. The fruit is preserved with salt and/or vinegar, sugar, and spices. Spoilage is retarded by salt, vinegar, and other acids developed from the pickling process. Chutney is a tart, sweet relish made of mangoes and other fruits and spices. It is a usual curry accompaniment. Its high sugar content aids in preservation and retains flavor accept- ability. Mango Jam Mango jam is a sugar concentrated product similar to jelly. For satisfactory results, use the 1:3 green-overripe fruit proportion. Mango Preserve Mango flesh—halves scoops, or cubes — are preserved in a clear concentrated syrup and packed in cans or bottles. Fruits must be at the rareripe (early ripening) stage of maturity. For canning as slices, the fruit should have a crisp and succulent texture, pleasing flavor, and attractive natural color. THE PHILIPPINES RECOMMENDS FOR FRIIIT PROCFSSING AND UTILIZATION 67The seed should be small and the fruit must be uniformly ripe, keeps long in storage, and retains its texture on processing. Soft, stringy, and sour varieties with a turpentine flavor are considered inferior for canning, but can be used for pickling and other culinary purposes. Freezing can preserve the fruit with or without syrup. Soft, ripe fruits are used. Whole mangoes do not freeze well, but sliced and diced firm pulp do very satisfactorily. Quick frozen mangoes could be used in ice cream and confectionery products. Textural and flavor problems hinder large-scale mango freezing. Mango Beverage For processing as juice or nectars, mango pulp must have good consistency, flavor and color, and must be free of any turpen- tinic odor. Fully ripe ‘Carabao’ and ‘Pico’ varieties can be used for this purpose. Mango juice is homogenous, ground, mango pulp with their syrup. Mango nip has higher sugar content (113 g or % cup sugar per 237 ml or 1 cup of juice). The juice is diluted with water when served. Mango puree is more concentrated than mango juice. It is used in making ice cream, mango jelly, and confectionery. Purees tend to discolor after long storage. This could be avoided by sulfiting before processing and using less sugar. Burong Mangga Ingredients Green mangoes 6 pe Coarse salt 113 g (% cup) Water 474 ml (2 cups) 1. Wash mangoes in running water. 2. Peel and cut mango into halves. Slice cheeks uniformly. 3. Arrange slices in a preserving jar. 4. Boil salt and water solution for five minutes. Cool. 5. Pour salt solution on mango. 6. Cover loosely and allow to ferment for two to three days. 7. Tighten cover and store in refrigerator. 6B THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONMango Chutney PWNS Ingredients Garlic, thinly sliced 1/8 kg ‘Sweet red pepper 1/4 kg Sweet green pepper 1/4 kg Native onions 1/8 kg Ginger, finely sliced 57g (% cup) Mango chips, soaked in salt solution 904 g (4 cups) Brown sugar 678 g (3 cups) Raisin/candied camias 113 g (% cup) Vinegar 237 ml (1 cup) Combine sugar and vinegar in a saucepan. Cook mixture over flame until thick enough. Add mango slices and cook until transparent. Add vegetables and spices, allowing brief intervals between addition of ingredients. Cook for 10 minutes. Add raisins or candied camias before removing from fire. Dehydrated Candied Mango 1. Wash and weigh 75% ripe mangoes. 2. Slice and separate mango cheeks from the seeds. Scoop out the flesh and cut into slices 1 cm thick. 3. Soak slices in 10% salt solution for one hour. 4. Drain and soak in 60°B syrup with 0.03% sodium metabisulfite for three days. 5. Rinse slices with hot water and drain. 6. Dry at 120°-130°C for four hours. 7. Pack and seal in polypropylene (0.003 mm) bags. 8. Store at 67-82% relative humidity. Mango Juice 1. Strain 4 cups (904 g) mango pulp through a cheesecloth and pour into a saucepan. 2. Add % cup (113 g) sugar and simmer to 71°C. 3. Pour while hot into sterilized jars and cover tightly. 4. To serve, add water, ice, and sugar to taste. THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 59Mango Puree Us os Heat water in a pan and boil six to eight whole mangoes until soft. Drain off water and squeeze the pulp. Cook the pulp with 100 g refined sugar over medium heat until thick. Cool. Add 0.03% sodium metabisulfite and mix well. Store in a sterilized jar. PAPAYA Papaya is made into jams, jellies, and marmalades. Sliced green papayas are pickled. Since papaya cannot be shipped success- fully in its fresh form and because of its unique flavor, a substantial export market for processed products might be developed. Papaya Paste Ingredients Papaya puree 452 g (2 cups) Flour, all purpose 113 g (% cup) Sugar, refined 113 g (% cup) Citric acid 2.5 ml (% tsp) 1. Combine and pass all the ingredients through a sieve. 2. Cook over moderate heat until mixture no longer OO Rw sticks to the pan. Pour mixture on a clean, smooth surface. Cool. Cut it into strips or any desired shape. Roll strips on powdered sugar. Wrap them in cellophane lined with wax paper and place them in a clean jar. Papaya-Mango Paste Ingredients Papaya puree 226 g (1 cup) Mango puree 226 g (1 cup) Refined sugar 339 g (1% cups) 60 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONyee NOS Flour, all purpose 113 g (% cup) Citric acid 2.5 ml (4 tsp) Sift sugar, flour, and citric acid together three times. Mix with fruit puree. Boil over moderate fire until mixture no longer sticks to the pan. Transfer it into slightly buttered aluminum tray. Cool Cut into strips and roll them in powdered sugar. Wrap them in cellophane lined with wax paper. Keep ina dry, clean container. Papaya-Mango Champuy NOW 9 Ingredients Papaya puree 339 g (1% cups) Mango puree 113 g (% cup) Sugar, refined 339 g (1% cups) Corn starch 57 g (% cup) Citric acid 2.5 ml (% tsp) Gum arabic 28 g (2 tbsp)) Soak gum arabic in 20 ml (2 tbsp) cold water for four hours. Sift sugar, corn starch, and citric acid together three times. Mix with fruit purees. Boil until mixture no longer sticks to the pan. Pour mixture into lightly buttered cookie sheet. Form into balls and flatten with fork for design. Set in 65.5°C oven for 12 hours. Cool. Shake balls in sugar in a tightly covered plastic bow! to distribute the sugar evenly. Place them in a clean plastic bag and seal at once. Keep them in an airtight container. Papaya Mold Ingredients Papaya puree 226 g (1 cup) Sugar, refined 178 9( % cup) Citric acid 1.25 ml (% tsp) Gulaman, orange 1 bar THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 611. Cut gulaman into small pieces and soak it in 79 ml (vs cup) of hot water for 15 minutes. 2. Mix well and boil puree, sugar, and citric acid. 3. Drop soaked gulaman in boiling puree. 4. Stir well until gulaman is completely dissolved. 5. When done, pour the mixture through a stainless sieve into any desired mold. Papaya Candy Ingredients Papaya 1kg Sugar 452 g (2 cups) Lime 14g (1 tbsp) Water 2 liters (4 cups) 1. Wash firm, ripe papaya. Peel it and remove the seeds. 2. Cut into rectangular strips (7.5 cm long and 2.5 cm wide). 3. Soak strips in water with lime for two hours. 4. Rinse in water and drain. 5. Cook papaya in syrup for 10 minutes. Soak overnight. 6. The next day, drain the syrup from the fruit. 7. Boil syrup until thick. 8. Add the fruit and cook until transparent. Remove from fire. 9. Remove the fruit and dip it in hot water. Drain. 10. When dried, pack it in plastic bags or glass jars. Papaya-Mango Candy Ingredients Papaya puree 113 g (% cup) Mango puree 151g (%3 cup) Sugar 339 g (1% cups) Flour, all purpose 57 g (% cup) Citric acid 1,25 ml (% tsp) Corn syrup 118 ml (% cup) Gum arabic 28 g (2 tbsp) Egg whites, beaten until stiff 2pe 62 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION5. 6. 7. 8. Dissolve gum arabic in 20 ml(2 tbsp) cold water for 15 minutes. Sift dry ingredients together. Mix all ingredients. Cook until mixture becomes very thick. Remove from fire. Pour evenly-beaten egg whites until candy holds shape. Pour onto buttered cookie sheet. Form into balls. Place in 65.5°C oven for five hours. Wrap in cellophane paper. Place in airtight containers. Papaya Mixed Pickles (Quick Method) Ingredients Papaya, medium size 6 pc Carrot %e kg Sweet pepper %kg Native onions %M kg Ginger 1 pe Salt Pickling solution: Sugar 170 g (% cup) Vinegar 237 ml (1 cup) Peel and shred green papaya. Trim and cut all the carrots, sweet pepper, onion, and ginger into desired slices. Work each vegetable separately with salt and squeeze out juice. Prepare pickling solution by boiling sugar in vinegar. Mix all ingredients together and pack loosely in preserving bottles. Pour the hot pickling solution into the bottles, seal, and store. Papaya Mixed Pickles (Fermented Method) Ingredients Papaya, medium size, shredded or cut into cubes 6 pc THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 63Native onions, peeled ’*kg Carrots, sliced ‘akg Cauliflower, cut % kg Sweet pepper, sliced Akg Vinegar syrup: Vinegar 237 ml (1 cup) Sugar 113-226 g (%-1 cup) Pickling 5g (1 tsp) Spices Salt 5g (1 tsp) 1. Put vegetables in separate gallon jars and lay a piece of clean cloth over each. 2. Put weight to keep down vegetables. 3. Pour 10% brine or 40° salimeter (one part salt to four parts water) into jars. 4. Cover each jar with a piece of cloth. 5. Adjust the salt solution to 40° salimeter for three days by adding 5 g (1 tsp) salt per 237 ml (1 cup) of the salt solution. 6. Allow the mixture to ferment for four weeks or until the vegetables appear transparent. 7. Wash vegetables thoroughly, and soak overnight to remove the salty taste. 8. Drain and pack in preserving jars with vinegar syrup. 9. Pasteurize at 70°C for 20 minutes. 10. Seal tightly. SANTOL Ripe santol can be eaten raw or made into products such as prune-type preserve, chutney, and juice combined with guava. Santo! fruit has a high pectin content which is needed for jam- and jelly-making. The unripe fruit can be used as flavoring because of its sour taste. 64 THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATIONSantol Jam NOOPWN> Ingredients Santol pulp, round 452 g (2 cups) Sugar 339 g (1% cups) Salt 2.59 (% tsp) Wash and blanch santol. Peel and remove seeds. Soak pulp in lime water overnight. Drain and wash with water. Chop or grind. Add sugar and salt and boil until mixture is sticky. Put in sterilized jars and seal. Santol Preserve 12. 13. 14, Ingredients Santol 10 pc Sugar 904 g (4 cups) Water 948 ml (4 cups) Use ripe santol fruits with thick skin. Wash and blanch them in boiling water for 10 minutes. Peel as thinly as possible. Soak peeled santol in cold water. Boil for three minutes. Transfer them to a pan with cold water. If to be canned whole, prick each peeled fruit with a pin and soak it in rice washings overnight. Rinse in clean water. Drop in boiling water for two minutes. Drain and squeeze each fruit to remove most of the water. Drop in boiling water and allow them to boil for 10 minutes. Remove from fire and let stand for a day. Boil the syrup again without the santol until it becomes a little thick. Pack the santol in jars and pour the syrup in. Seal and sterilize for 30 minutes. THE PHILIPPINES RECOMMENDS FOR FRUIT PROCESSING AND UTILIZATION 65

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