A sway as: THE awaa, cam, camismwcv am ACCEWAEELEYY or: mmwma‘m 5mg AME: semss "E'Ewsis €01 rim Degree» of M. 5‘ MECHZGAN STATE SOLLEGE Mia-gas WERE-3m": Vaughn $949 0-169 llate This is to certilg that the thesis entitled presented ln] has been accepted lIHVflI‘tlS fulfillment of the requirements for w l 7'“ #114; degree in fluff/”"- 0", r‘ If! t I v‘ y? ' l ' :Majur lvrnlcssnl‘ J. A 'Y .Q—-n-_— . I -— an.-. PLACE ll RETURN BOX to renew. this checkout fmm your «card. TO AVOID FINES return on or before date duo. DATE DUE DATE DUE DATE DUE MSU to An Afflnnuttvo Action/EM Opportuntty Instituton W ulna-M A STUDY OF THE FLAVOR, COLOR, CONSISTEVCY AVD ACCEPTARILITY OF COHBINATION JANS AND JELLIES BY MOSES WILLIAM VAUGHN A THESIS SUBHITTED TO THE SCHOOL OF GRADUATE STUDIES OF MICHIGAN STATE COLLEGE OF AGRICULTURE AVD APPLIED SCIENCE IN PARTIAL FULFILLMENT OF THE REQUIREKENTS FOR THE DEGREE OF EASTER OF SCIENCE FOOD TECINOLOGY 191K? CHEMISTRY 05px . t i M’ I'. ,' .‘ “'4' j I ' |.,, f k» [4 fi ’1', ACKNOWLEDGMENT The author wishes to express his thanks to the fol— IOWing persons for their assistance during the period of this investigation: To Dr. R. E. Marshall, of Michigan State College Horticulture Department, for his assistance with organization of materials; to Mr. W. F. Robertson, of Michigan State College Horticulture Department, for his assistance with the routine of the investigation, and assistance with organization of materials; and to Dr. W. D. Baten, of Michigan State College Mathematics Department, for his assistance with the statistical analysis. 2180041 TABLE OF CONTENTS Introduction ..................... . ..... . ......... . 1 Review of Literature .................. . ...... ..... h Experimental Procedure .... ....... ................. 8 Experimental Results . ........... ................. 16 Discussion ....................... ...... .......... MO Summary .... .......... .. ..... ..................... an Literature Cited .00....00.0.000000000000000000... 1L5 A STUDY OF THE FLAVOR, COLOR, CONSISTENCY AND ACCEPTABILITY OF COMBINATION JAMS AND JELLIES INTRODUCTION The most desirable Jellies are made from the Juices of fruits such as strawberries, grapes, raspberries, et cetera, but the cost of these fruits make the resultant Jelly so expensive that many peOple cannot use them. On the other hand, apple Jelly is economical and a mixture of one or more expensive Juices with apple Juice might produce a Jelly with the flavor of the much desired fruit at a considerably lower cost both in manufacture and to the consumer. Although apple Jelly is one of the most widely pro- duced Jellies, the product made from most of the common varieties of apples lacks an attractive flavor and color of its own. By combining it with other fruits, such as strawberries, grapes, raspberries, et cetera, it is pos- sible to secure a product with improved flavor and color. Jams are usually made from the small fruits or blends and mixtures of small fruits. Blends and mixtures with larger fruits are also recommended. Combination Jams or Jellies have the following /. obJectives: 1. To extend the flavor and color of an expensive fruit over a large volume; 2. To improve the quality of a Jam or Jelly by dis- tributing the rich aroma and flavor of a given amount of fruit over a relatively large volume of Jam or Jelly; or 3. 'To correct some lack in a fruit by adding to it one eSpecially rich in that particular quality. Combination Jellies are made by mixing two or more fruit Juices. Combination Jams are made by mixing two or more fruits. Apple pulp and Juice is the most economical material to use in these combination Jams and Jellies. The purpose of this investigation is to discover which of the following combination Jams and Jellies will give the best flavor, color and consistency: Jelly combination: 1. 10% apple Juice and 90% strawberry Juice 20% apple Juice and 80% strawberry Juice 30% apple Juice and 70% strawberry Juice 50% apple Juice and 50% strawberry Juice 2. 10% apple Juice, P%% blackberry and 87%% strawberry Juice 20% apple Juice, 2%% blackberry and 77{% strawberry Juice 30% apple Juice, 2%% blackberry and 67%% strawberry Juice 50% apple Juice, 2%% blackberry and h7%% strawberry Juice Jam combinations: 1. 10% apple pulp and 90% strawberry 20% apple pulp and 80% strawberry 30% apple ulp and 70% strawberry .. .. 50% apple pulp and 50% straWberry 2. 10% apple pulp, 2%% blackberry Juice and 87%% strawberry 20% apple pulp, 2%% blackberry Juice and 77%% strawberry 30% apple pulp, 2§% blackberry Juice and 67%% strawberry 50% apple pulp, 2%% blackberry Juice and h7%% strawberry REVIEW OF LITERATURE Cruess and McNair (5) stated that acid varieties of table apples are rich in pectin and acid, that most vari- eties of strawberries are rich in acid and low in pectin, and that ripe blackberries have a moderate concentration of both pectin and acid. Tarr (9) stated that there is a direct relationship between Jelly formation and active acidity or hydrogen ion concentration, and that the minimum hydrogen ion concentra- tion at which there is Jelly formation is PH 3.u6 for the purest source of pectin. Tarr and Baker (10) stated that the texture, flavor and yield of Jelly are largely determined by the quantity of sugar that is added; and that, other things being equal, a weak Jelly results from the addition of too little sugar; but that there is no Specific amount of sugar which must be added to ensure the successful formation of a Jelly. Meyers and Baker (7) stated that the Jelly strength is a function of the viscosity of the pectin solution from which the Jelly is made, and that the amount of sugar necessary to add to the pectin solution to produce a Jelly of a given strength is dependent on the viscosity of the pectin solution. Lathrop (6) stated that the preserve, Jam and Jelly industry comprises an intelligent selection of the best variety of fruit at its most desirable stage of develop- ment and the subseouent prevention or retardation of the alteration of its chemical constituents. Cruess (h) stated that fruits for Jelly should con- tain sufficient acid and pectin to yield a good Jelly without the addition of these substances, although often in commercial practice this ideal is not attained. Chenoweth (1) stated as a rule, strawberry Jelly is more satisfactory if made as a combination Jelly, using ripened berries for securing the Juice. He also stated that generally Jams contain but one fruit, although the use of blends and mixtures is recommended. Pederson and Beattie (8) prepared straWberry Juice from frozen Culver strawberries to which had been added 12% sugar. A 63% by weight yield was obtained. They found that a bright colored Juice with a pleasing flavor resulted. This was diluted with 75% and 67% McIntosh apple Juice. Although in both cases the Juices were pleasing, apple Juice predominated. A blend of 1/3 strawberry with 2/3 clarified Kiefer pear Juice prepared at the same time was better. A blend of Juice from premier strawberries prepared in the same way with Baldwin apple Juice was weak unless 50% strawberry Juice was used. They stated that in these cases and others the full flavor of strawberry was not obtained. Yeatman and Steinbarger (12) stated that: l. The color substances in fruits are mostly carotinoids (the yellow to orange color range) and anthocyans (the red and blues). The yellow to orange colors are fairly stable, but the reds and blues tend to change to dull browns when the fruits are overcooked. Tannins, present in fruits in varying amounts, tend to break down during cooking and discolor products made of light-colored fruits. The dark brown of overcooked apple butter, for instance, is caused in part by this change in the tannin. Crocker (3) stated that: Hydrogen ion concentration.has an important influence on the color and flavor of many articles that are cooked as a step in their preparation. When fruit Juices are boiled at atmOSpheric pressure or at reduced pressure, there is always a loss of much of the original aroma, and that sometimes this loss occurs early in the evaporation, as with apple. Boiling may produce new flavors, as for ex- ample with prunes, apples, strawberries and cabbage. -7... h. Canned products change rapidly in flavor during the processing, but thereafter only slowly, usually if kept cool. Crocker (2) stated that storage temperature has an important influence on flavor. He stated that citrus fruits develop unpleasant flavor when they are held at temperatures much under 50°F., for at low temperatures flavor production is out stripped by flavor changes principally of an unfavorable nature. EXPERIMENTAL PROCEDURE The apples used in this investigation were sound, and of a good quality for Jam and Jelly making. Frozen straw- berries and blackberries were used. The Jelly stock was made by extracting the Juice from the apples, strawberries and blackberries. The apples were first washed and the blossom ends and all decay was then removed. They were then sliced across the core in uniform slices about a inch thick. The slices were weighed, placed in a steam Jacketed kettle and an equal weight of water was added. The fruit was boiled slowly for fifteen minutes. The free run Juice was strained through a single layer of muslin. The pulp was returned to the kettle and the same amount of water was added as used in the first cooking. The fruit was boiled slowly for another fifteen minutes, after which it was allowed to stand ten minutes before straining. The Juice V was strained as in the first extraction, and in addition, the pulp was pressed to obtain all the Juice. The two extracts were mixed and clarified by straining through four layers of muslin. The Juice was immediately heated to 200°F., and bottled in gallon Jugs and stored at 320-3u0F. until ready for use. The strawberries were standard frozen 5 + 1 fruit. The frozen strawberries were thawed and weighed with the syrup and to each pound of fruit 3/u pint of water was added. The fruits were boiled slowly for five minutes in a steam Jacketed kettle. The Juice was strained through a single layer of muslin. The pulp was returned to the kettle with water eoual to that used in the first cooking. The fruits were boiled slowly for another five minutes. The Juice was strained through one layer of cheesecloth. The pulp was pressed to secure all Juice possible. The sep- arate extracts were mixed and strained through four layers of muslin. The Juice was immediately heated to 200°F., bottled in gallon Jugs and stored at 320-340F. until ready for use. The apple pulp which was left after the extraction of the apple Juice was used in the combination Jams. The pulp was put through a pulper (.032 inch), canned in No. 10 cans and stored at BBQ-34°F. until ready for use. The strawberries were thawed and the whole fruit was used in making the combination Jams. Blackberry Jelly stock from frozen straight blackberries was used in the combination Jams; the berries were not used because of their foreign appearance. The combination Jellies were made from clarified fruit Juices with pectin, citric acid and granulated sugar added. The formula used was: One pound of pectin per 100 pounds of sugar; 3 cubic centimeters of citric acid per pound of sugar; and i pound of sugar per pound of original S o - q ' I ~1'. \ . .v.‘ , l ; 0“ s ' I I - o.‘rl'. ,_ . -& . *‘-'v It. v.4- . , i x 'u IJ . -. J - t..~- ‘xv . -A-.-. ~‘-. I, -10- clarified Juice. Plate 1 Combination Jellies ~-——...— 10% apple, 90% strawberry 10% 89019: glg‘blackberry, 87f% strawberry 20% apple, 80% strawberry 20¢ apple, ?%% blackberry, 77%% strawberry 30% apple, 70% strawberry 30% apple, 2}%'blackberry, 67%% strawberry 50% apple, 50% strawberry 0% apple, ?%%’blackberry, 7%% strawberry w-vm The combination Jellies were made by mixing the various percentages of fruit Juices as shown in Plate 1; by con- centrating it to approximately % its original volume; and by adding the well-mixed sugar and pectin. After the sugar was added, the boiling was continued at a rapid rate until the Jelly test (Chenoweth (1), Cruess (5) ) was given. The finished Jelly was poured quickly into a pail contain- ing the citric acid and stirred vigorously. The Jelly was immediately poured into No. 2 lacouered cans and closed. Four cans of each percentage were made and stored at EEO-33°F. until ready for the organoleptic testing. The combination Jams were made from the whole fruit (except the blackberries) with pectin, citric acid and granulated sugar. The Jams were made according to United States Standards (11): U5 pounds of fruit plus 55 pounds of sugar concentrated to 68% soluble solids as tested by the Abbe Refractometer. Pectin was used at the rate of 3/4 pound of pectin per 100 pounds of sugar; and citric acid at the rate of 8 ounces per 45 pounds of sugar. Plate 2 Combination Jams 10% apple, 90% strawberry 10% apple, 2%% blackberry, 87%% strawberry 20% apple, 80% strawberry 20% apple, -%%'blackberry, 77%% strawberry 30% apple, 70% strawberry 30% apple, 2%% blackberry, 67%% strawberry 50% apple, 50% strawberry 30% apple, 2%% blackberry, 7%% strawberry The combination Jams were made by mixing the various ‘ percentages of fruits as shown in Plate 2 and small amounts of water were added. The fruits were cooked for two minutes in a shallow steam Jacketed stainless steel kettle. The sugar and pectin mixture was stirred in the fruit and the product cooked to a consistency of 68% soluble solids. The finished Jam was poured quickly into a pail containing the citric acid and stirred. The product was cooled to 1700-1750F. with occasional stirring. The Jam was then poured into No. 2 lacquered cans and closed. Four cans of each percentage were made and stored at 320-3MOF. until ready for organoleptic testing. x . \ T L A . — I . v I I. I u; . c. . .. L s) . . I . 1 J. a f. .7 .. C ‘ . .- . ‘ . « OI ... I n— . . x .. I ,. . . . ., O . » cl 1 i . .l. , 4 . . . .i . i , y I A . u 3 a - a r The Judges used in this investigation consisted of students and faculty members of foods and nutrition, dairy technology, food technology, food.bacteriology and others with no specialization in foods. ,Each Jelly and Jam combination was tested twice. The Jelly and Jam combinations were stored at 320-3HOF. through- out the investigation period. The 10% apple and 90% strawberry; the 20% apple and 80% strawberry; the 30% apple and 70% strawberry; and the 50% apple and 50% strawberry Jellies were made January 28, l9u9 and tested February 25, 1949 by 37 Judges and again April 7, 19kg by 30 Judges. The 10% apple, 2%% blackberry and 87%% strawberry; the 20% apple, 2%% blackberry and 77%% strawberry; the 30% apple, 2%% blackberry and 67%% strawberry; and the 50% apple, 2%% blackberry and h7f% strawberry Jellies were made February 10, 19h9 and tested March 3, 19u9 by MM Judges and again April 15, 1949 by 31 Judges. The 10% apple and 90% strawberry; the 20% apple and 80% strawberry; the 30% apple and 70% strawberry; and the 50% apple and 50% strawberry Jams were made February 15, 19kg and tested February 25, l9u9 by 35 Judges and again April 7, l9u9 by 35 Judges. The 10% apple, 21% blackberry and 87%% strawberry; the 20% apple, g%% blackberry and 77%% strawberry; the 30% apple, 2%% blackberry and 67%% strawberry; and the 50% I (x -13- apple, 2%% blackberry and h7§% strawberry Jams were made March 1, 19M9 and tested March M, l9h9 by U6 Judges and again April 15, 19U9 by 31 Judges. After having tabulated the results of the tests, the significant difference between Jelly and Jam averages was determined by the analysis of variance of flavor, color, and consistency for runs 1 and 2. Then the analysis of variance was made of runs 1 and 2 combined. The organoleptic tests were conducted between two and four o'clock in the afternoon in the following way: The Jelly combinations were placed on a table in white pans numbered one to four. In each pan, the Jelly was cut in half and one half left undisturbed so that the Judges might always have before them the appearance of the original Jelly. The Jams were put in white pans on another table and also numbered one to four. Each Judge was given a Jam and Jelly score card as shown in Plates 3 and h which he carried with him. A pitcher of water and unsweetened crackers were available so that as he moved from Jelly to Jelly, or from Jam to Jam he might remove the taste of the previous one. After tasting each Jam or Jelly the Judge wrote on the score card his Opinion of it as to flavor, color, consistency and ac- ceptability. -lh— Plate 3 JAN SCORE CARD 2mm q __ DATE O.“ -‘M—- - ._ “-x'rru ‘ r'—* H: 3—24 1 m lmvd new-1: Al‘"‘l'“":u Number 1 2 3 4 Flavor Color Consistency Acceptability Yes No In order to criticize the flavor and color, it is necessary to name the fruit. In your opinion, what fruit or fruits were used to make this product? Flavor: The flavor should be characteristic of the fruit. Color: The color should be characteristic of the fruit. Consistency: The factor of consistency refers to the viscosity of the product. The consistency should be Jam-like with no appreciable amounts of free liquor, or such liquid as is present must be a heavy syrup. Key: 1. Very poor 5. Good 2. Poor 6. Very good 3. Fair 7. Excellent h. Medium -15- EXT ERIE-.«IENTAL RESULTS In order to show the statistical results one factor (flavor) is carried out in detail showing the analysis of variance of combination Jams containing 10% apple and 90% strawberries, 20% apples and 80% strawberries, 30% apples and 70% straWberries, and 50% apples and 50% strawberries. The results of the other Jams and Jellies is shown by the combined averages for runs 1 and 2, and the analysis of variance of the combined runs for flavor, color, and consistency. In each case Judges acceptance is given also. -17- Table l Judges Scores for Flavor for Run 1 for 10%, 20%, 30%, and 50% Strawberry Apple Jams “165T 2626 30% 50,9? 109; 20% “30s 50%" Apple Apple Apple Apple Apple Apple Apple Apple 5 1L 3 3 6 6 6 7 5 6 5 3 7 6 it 3 1L 3 3 3 6 7 7 2 3 5 7 2 6 5 3 3 5 6 3 1* 7 7 1* 3 7 2 ll- 3 ll- LL 3 ll- 6 5 5 3 6 1|- 6 2 6 3 3 1 5 5 ll- 1L 2 2 1|- 3 6 3 3 2 6 6 1% 3 5 5 b. 5 5 6 5 5 2 3 u 1 6 5 1t 3 5 6 3 3 5 6 5 5 5 3 2 2 7 7 5 3 5 3 2 2 6 5 2 2 7 6 5 1+ 5 3 3 2 5 7 5 1* 2 h 5 3 5 3 6 1t- h 6 3 2 Averages 5.17 5.1h n.25 3.17 -13- Tflfle2 Judges Scores for Flavor for Run 2 for 10%, 20%, 30%, and 50% Strawberry Apple Jams 31:66 203.6 30.7? 50% 550% 20% 30,96 50%" Apple Apple Apple Apple Apple Apple Apple Apple 1+ 5 3 3 1L 6 6 5 6 5 6 2 5 5 5 3 7 5 4 1+ u 5 u 3 5 6 2 3 5 5 5 6 6 5 2 2 h 5 3 3 7 5 6 3 6 5 3 3 5 1L 5 3 1L 1L 1!- 5 6 5 4 3 5 1L A 2 3 6 6 l 5 6 5 5 5 6 5 3 5 5 u 2 5 6 3 2 1+ 5 3 3 5 7 5 A 6 6 5 h u 7 h 2 6 7 6 h 6 7 1L 2 6 7 6 5 5 6 h 5 7 7 6 3 2" 5 Averages 5.17 5.57 3.27 -19- Table 3 Analysis of Variance of the Scores in Run 1 for Flavor for 10%, 20%, 30%, and 50% Strawberry Apple Jams §Ource of Degrees of son of Kean Square F Variation Freedom Squares Total N - 1 a 139 A - 334 Between Jam Means h - l u 3 B - 87.57 W'. 29.19 16.33* Error Within Jams 136 E . 2h6.h3 P . 1.81 . P—O—O‘" From Table 3 the difference of Jam averages to be significant is 0.6“ at the 5% level and 0.8” at the 1% level. The aver- ages of 10% apple and 90% strawberry Jam, and 20% apple and 80% strawberry Jam are significantly larger than 30% apple and 70% strawberry Jam, and 5o%'app1e and 50% strawberry Jam. The averages of all the Jams are significantly larger than the 50% apple and 50% strawberry Jam for flavor for the first run. Table u Analysis of Variance of the Scores in Run 2 for Flavor for 10%, 20%, 30%, and 50% Strawberry Apple Jam SBurce of Degrees of FEum of Mean Square F — Variation Freedom quages _ Total N - 1 . 119 A a 232.80 Between Jam Means u.- 1 = 3 B - 92.20 W - 30.73 1 * 25.Lo * Error Within Jams 116 E - 140.60 P - 1.21 From Table 4 the difference of Jam averages to be significant ** Highly significant * Significant -26- significant difference in the 10% apple, 2%% blackberry and 875% strawberry Jam, and the 20% apple, 2%% blackberry and 775% strawberry Jam, but both are significantly larger than the 30% apple, 2%% blackberry and 67%% strawberry Jam, and the 50% apple, 2%% blackberry, ”7% % strawberry Jam. The 30% apple, 2%% blackberry and 675% strawberry Jam is also significantly larger than the 50% apple, 2%%‘b1ackberry and h7%% strawberry Jam. The interaction is very signifi- cant which shows that the Judges were not consistent in both runs. Table 1h The Combined Averages for Runs 1 and 2 for Color for Combination Jams 10% Apple, 2%% Blackberry, and 87%% Strawberry; 20% Apple, 25% Blackberry and 775% Straw- berry; 30%.App1e, 2%% Blackberry and 675% Strawberry, and 50% Apple, 2%% Blackberry and M7%% Strawberry 10% Apple 20% Apple w<30%Ap5fe 50%7Apple Grand Combination Combination Combination Combination Total Run 1 262 2AA 196 110 Run 2 171 16k 169 106 Totals #33 408 365 216 Averages 5.62 5.30 2.7” 2.81 212 610 1u22 ..22— Table 8 The Analysis of variance of Combined Runs 1 and 2 for Color for 10%, 20%: 30% and 50% StraWberry Apple Jams Sburce of Degrees of Sum of Variation r___Freedom Squares Mean §ouare F Total N - 1 - 259 61h.lfl Runs 1 6.71 6.71 Jams 3 235.09 78.36 151.27** Runs X Jams 3 12.1% n.05 2.83* Within Jams 252 360.20 l.h3 From Table 8, the difference in Jam averages to be significant is 0.41 at the 5% level and 0.55 at the 1% level. The com- bined averages of run 1 and run 2 for color show that there is no significant difference in the 10% apple and 90% straw- berry Jam, and 20% apple and 80% strawberry Jam. Both Jams are significantly larger than the 30% apple and 70% strawberry Jam, and.the 50% apple and 50% strawberry Jam. The 30% apple and 70% strawberry Jam is also significantly larger than the 50% apple and 50% strawberry Jam. The interaction is slightly significant which shows that the Judges were not very consis- tent in runs 1 and 2 for color. Table 9 The Combined Averages for Runs 1 and 2 for Consistency for 10%, 20%, 30%, and 50% Strawberry Apple Jams 10% 20%"“‘"”30%’ 50% Grand Apple Apple Apple Apple .Totals Run 1 167 157 148 122 594 Run 2 144 136 125 117 522 Totals 311 293 273 239 1116 Averages 4.78 4.51 4.20 3.68 Table 10 The Analysis of Variance of Combined Runs 1 and 2 for Consistency for 10%, 20%, 30%, and 50% Strawberry Apple Jams Source of Degrees of Sum of Variations Freedom_ Spuares Mean Square F Total N - 1 . 259 549.00 Runs 1 0.74 0.74 Jams 3 43.92 1M.65 7.32** Runs x Jams 3 2.14 0.713 0.3565 Within Jams 252 502.18 2.00 — V—v— 'fi—— —— From Table 10, the difference in Jam averages to be signifi- cant is 0.49 at the 5% level and 0.65 at the 1% level. The combined averages of run 1 and 2 for consistency show that there is no significant difference in the 10% apple and 90% apple, 2%% blackberry, and 77%% strawberry Jam is signifi- cantly larger than all the Jams. There is no significant difference in the 10% apple, 2%% blackberry and 872% straw- berry Jam, and the 30% apple, 2%% blackberry'and.67%% strawberry Jam. All of the Jams are significantly larger than the 50% apple, 2%% blackberry and 472% strawberry Jam. The interaction is not significant which shows that the Judges were consistent in both runs. Table 18 Acceptability for Runs 1 and 2 for Combination Jams 10% Apple, 25% Blackberry and 87%% Strawberry; 20% Apple, 25% Blackberry and 7 5% Strawberry; 30% Apple, 25% Black- berry and 675% Strawberry; and 50% Apple, 25% Blackberry and 473% Strawberry Run 1 Bunwg _*_ Judges Percentage Judges Percentage Jams _,mAcceptance Accpptance Jams Appeptance Acceptancp - 10% Apple 10% Apple Combination 39 90.80 Combination 27 93.10 20% Apple 20% Apple Combination 39 90.80 Combination 27 93.10 30% Apple 30% Apple Combination 34 79.00 Combination 28 96.55 50% Apple 50% Apple Combination 6 13.95 Combination 8 27.60 Run 1 consisted of 43 Judges and run 2 consisted of 29 Judges for acceptability. Table 18 shows that the Judges were con- sistent in accepting the 10% apple, 25% blackberry and 875% -30- strawberry, 20% apple, 2%% blackberry and 77%% strawberry and 30% apple, 28% blackberry and 678% strawberry Jam much more highly than the 50% apple, 28% blackberry and 472% strawberry Jams in both runs. Table 19 The Combined Averages for Runs 1 and 2 for Flavor for 10%, 20%, 30% and 50% Strawberry Apple Jelly 1076““2‘673’ 30% 507! Grand Apple Apple Appl§__Apple Totals Run 1 155 192 141 145 633 Run 2 154 140 114 121 529 Totals 309 332 255 266 1162 Averages 4.61 4.96 3.80 3.97 Table 20 The Analysis of Variance of Combined Runs 1 and 2 for Flavor for the Scores in Table 19 Source of Degrees of Sum of Variation Freedom Souares Mean Souare F Total N - 1 . 267 655.78 Runs 1 1.13 1.13 Jellies 3 58.58 19.52 8.79** Runs X Jellies 3 18.30 6.10 2.75* Within Jellies 260 577.70 2.22 -31.. From Table 20, the difference of Jelly averages to be sig- nificant is 0.51 at the 5% level and 0.67 at the 1% level. The combined averages of runs 1 and 2 for flavor show that 10% apple and 90% strawberry Jelly and 20% apple and 80% strawberry Jelly are significantly larger than the 30% apple and 70% strawberry Jelly, and the 50% apple and 50% strawberry Jelly. There is no significant differ- ence in the 30% apple and 70% strawberry Jelly and the 50% apple and 50% strawberry Jelly. The interaction is significant which shows that the Judges were not consistent in runs 1 and 2 for flavor. Table 21 The Combined Averages for Run 1 and 2 for Color for 10%, 20%, 30% and 508 Strawberry Apple Jelly 10% 20% 3075 508 Grand Apple Apple Apple Apple Totals Run 1 5 182 194 168 186 730 Run 2 151’L 147 145 153 599 Totals 336 341 313 339 1329 Averages 5.01 5.02 4.67 5.02 Table 2 2 The Analysis of variance of Combined Runs 1 and 2 for Color for the Scores in Table 21 U1 03 ‘94 09. Source of Degrees of Sum ofw Variation Freedom Souares Venn qugre*-__ Total N - 1 . 267 430.55 Runs 1 0.22 0.22 Jellies 3 7.55 2.52 1 Runs X Jellies 3 4.01 1.34 0 Within Jellies 260 418.00 1.60 “*‘O — - The value for F is not significant; therefore, the combined averages for runs 1 and 2 show that there is no significant difference in 10%, 20%, 30% and 50% strawberry apple Jelly for color. The interaction is not significant also, which shows that the Judges were consistent in both runs. Table 23 The Combined Averages for Runs 1 and 2 for Consistency for 10%, 20%, 30% and 50% Strawberry Apple Jelly 10%' 20% 30%' 50%' Grand Apple Apple Apple Apple Totals Run 1 135 189 136 134 594 Run 2 154 143 93 112 502 Totals 289 332 229 246 1096 Averages 4.31 4.96 3.42 3.67 Table 24 The Analysis of variance of Combined Runs 1 and 2 for Consistency for the Scores in Table 23 Source 6? Degrees of Sum of‘ —' Variationm_mmu__gggedom qugges _Me°n Scuare F Total N - l . 267 736.86 Runs 1 1.86 1.86 Jellies 3 95.50 31.83 13.84’* Runs x Jellies 3 42.30 14.10 6.l3** Within Jellies 260 597.20 2.30 w—r‘ --— I" From Table 24 the difference in Jelly averages to be significant is 0.52 at the 5% level and 0.68 at the 1% level. The combined averages show that the 20% apple and 80% strawberry Jelly is significantly larger than the 10% apple and 90% strawberry Jelly; the 30% apple and 70% strawberry Jelly and the 50% apple and 50% strawberry Jelly for consistency. The 10% apple and‘90% strawberry Jelly is significantly larger than the 30% apple and 70% strawberry Jelly, and the 50% apple and 50% strawberry Jelly. The interaction is highly signifi- cant which shows that the Judges were not consistent in both runs o -3h. Table 25 Acceptability for Runs 1 and 2 for 10%, 20%, 30% and 50% Strawberry Apple Jellies Run 1 _ ___l_.1jflaliiill _ _ ___Al-- Judges Percentage Judges Percentage Jellies Acceptance Acggptangeu_ Jellies Acceptance Acceptance 108 10% Apple 20 60.60 Apple 26 86.50 20% 20% Apple 30 91.00 Apple 24 80.00 30% 30% Apple 17 51.50 Apple 11 36.60 50% 508 Apple 16 49.50 Apple 17 56.50 u. ‘ Run 1 consisted of 33 Judges and run 2 consisted of 30 Judges for acceptability. Table 25 shows that the Judges accepted the 10% apple and 90% strawberry Jelly, and the 20% apple and 80% strawberry Jelly much more highly than the 30% apple and 70% strawberry Jelly, and 50% apple and 50% strawberry Jelly. Table 26 The Combined Averages for Runs 1 and 2 for Flavor for Combination Jellies 10% Apple, 25% Blackberry and 87%% Strawberry; 20% Apple, 25% Blackberry and 775% Straw- berry; 30% Apple, 25% Blackberry and 678% Strawberry; and 50% Apple, 2%% Blackberry and 472% Strawberry 10% Ame 209mm ‘W‘Kasie“"568 Aspie eras-a- gamhiaatian_§2mhination Combination Combination Total_ Run 1 212 195 185 176 768 Run 2 153 154 151 144 602 Totals 365 349 336 320 1370 Averages 4.87 4.65 4.48 4.27 Table 27 The Analysis of Variance of Combined Runs 1 and 2 for Flavor for the Scores in Table 26 Source of Degrees of Sum of Variatipn Freedom Souares Mean Souare F Totals N - l n 299 531.70 Runs 1 17.57 17.75 Jellies 3 14.70 4.90 2.88* Runs X Jellies 3 3.53 1.18 - 0.694 Within Jellies 292 495.00 1.70 From Table 27, the difference in Jelly averages to be signifi- cant is 0.42 at the 5% level and 0.55 at the 1% level. The combined averages of runs 1 and 2 show that there is no -36- significant difference in the 10% apple, 25% blackberry and 875% strawberry, 20% apple, 25% blackberry and 77%% strawberry, and 30% apple, 2%%'blackberry and 672% strawberry Jelly. The analysis also shows that the 10% apple, 22% blackberry and 87%% strawberry is significantly larger than the 50% apple, 25% blackberry and 475% strawberry Jelly. The interaction is not significant which shows that the Judges were consistent in both runs. Table 28 The Combined Averages for Runs 1 and 2 for Color for Combination Jellies 10% Apple, 25% Blackberry and 872% Strawberry; 20% Apple, 25% Blackberry and 77%% Straw- berry; 30% Apple, 25% Blackberry and 675% Strawberry; and 50% Apple, 25% Blackberry and 47%% Strawberry 10%*Apple 20% Apple 30% Apple 50%fiApple Grand Combinatiopggpmbination Combination Combination Totals Run 1 A 212 210 218 202 842 Run 2 I 160 164 161 151 636 Totals 379 374 379 353 Averages 4.96 4.99 5.05 4.71 it —37_ Table 29 The Analysis of Variance of Combined Runs 1 and 2 for Color for the Scores in Table 28 --.—“-1“ ---.- I- -—.—.~—- —- m.— -—~30urcefi0f '-rDEgrees of Sum of Variation Freedom Squarep Meap Snuare __F Total N - 1 = 299 406.40 Runs 1 9.20 9.20 Jellies 3 5.20 1.73 1.29 Runs X Jellies 3 0.10 0.33 0.246 Within Jellies 292 391.90 1.34 From Table 29, the value for F is not significant; therefore, the combined averages of runs 1 and 2 show that there is no significant difference in the Jellies for color. The inter- action is not significant also, which shows that the Judges were consistent in both runs. Table 30 The Combined Averages for Runs 1 and 2 for Consistency for Combination Jellies 10% Apple, 25% Blackberry and 875% Strawberry; 20% Apple, 25% Blackberry and 775% Strawberry; 30% Apple, 25% Blackberry and 675% Straw- berry; and 50% Apple, -5% Blackberry and 475% Strawberry _'*"m”""10%:Apple 20%:Apple 30%51pp1e 50%.App1e Grandflw— Combipafiion Combination Combination Combination Totals Run 1 - 189 190 175 166 720 Run 2 151 139 135 138 563 Totals 340 329 310 304 1283 Averages 4.53 4.39 4.13 4,05 The Analysis of Variance of Combined Runs 1 and 2 .28. I I Table 31 for Consistency for the Scores in Table 30 Source of Degrees ofw Sum of _wmygriation Freedom Squares Tean §g_ F Totals N - l a 299 576.04 Runs 1 14.49 14.49 Jellies 3 11.04 3.68 1.97 Runs X Jellies 3 3.01 1.00 0.53 Within Jellies 292 547.00 1.87 From Table 31, the value for F is not significant; therefore, the combined averages of runs 1 and 2 show that there is no significant difference in the Jellies for consistency. interaction is not significant, also which shows that the Judges were consistent in both runs. The Acceptability for Runs 1 and 2 for Combination Jellies 10% Apple, 25% 25% Blackberry berry and 675% Table 32 and 475% Strawberry Run 1 Blackberry and 875% Strawberry; 20% Apple, and 775% Strawberry; 30% Apple, 2E8 Black- Strawberry; and 50% Apple, 25% Blackberry Judges“_'Percentage AeseptanqelAqqgatanqa_ 10% Apple Combination 20% Apple Combination 30% Apple Combination 50% Apple “ J u dg e s 'Pe'fgehot‘a'g'e- Jellies .aAaaeatanoemAQCeptanqe Jellies 108 Apple Combination 32 82.00 20% Apple Combination 32 82.00 30% Apple Combination' 31 79.50 50% Apple Combination 24 61.50 ."-m-"‘ w ——v V'- Combination 22 25 .23 22 75.86 86.20 79.30 75.86 Run 1 consisted of 39 Judges and run 2 Consisted of 29 Judges for acceptability. Apple, 25% blackberry and 875% strawberry; 20% apple, blackberry and 775% strawberry; and 30% apple, In run 1, the Judges accepted the 10% 5% blackberry and 675% strawberry Jelly much more highly than the 50% apple, 25% blackberry and 475% strawberry Jelly. the Jellies were highly accepted. In run 2, all of -—-—— -M0- DISCUSSION In an attempttn validate results from an investigation of this nature, several influencing factors must be taken under consideration: Possible changes in flavor, color and consistency during storage; possible changes in flavor, color and consistency caused by the various blends; the influences of processing on flavor; the amounts and con- centrations of ingredients used; the consistency or in~ consistency of the Judges of runs 1 and 2; and the amount of concentration on the subJect by the Judges. It is evident from the data shown in Tables 6, 8 and lo that there is no significant difference between the 10% apple and 90% strawberry; the 20% apple and 80% straw- berry Jams in flavor, color and consistency; and that the 30% apple and 70% strawberry Jam is significantly better than the 50% apple and 50% strawberry Jam. Table 11 shows that a higher percentage of the Judges accepted.the 10% apple and 90% strawberry, and the 20% apple and 80% strawberry Jams than the other combinations; and that the 30% apple and 70% strawberry Jams were highly accepted. The storage period of #1 days between the 2 runs did not seem to bring about any changes in the flavor, color and consistency of the Jams. From the data recorded in Tables 13 and 15, there is no significant difference between the 10% apple-blackberry- strawberry Jam and the 20% apple—blackberry-strawberry Jam in flavor and color, but both are significantly better than the 30% apple-blackberry-strawberry Jam. It is also shown that the 30% apple-blackberry-strawberry Jam is significantly better than the 50% apple-blackberry-strawberry Jam. Table 17 shows that the 20% apple—blackberry-strawberry Jam is significantly better than the other Jams for con- sistency. This combination may have had a better consistency when sample was prepared, although all were cooked to 68% soluble solids (Abbe Refractometer). The Judges were quite uniform in both runs for consistency. Table 18 shows that a greater percentage of the Judges . scored the 10% apple-blackberry-strawberry; the 20% apple- blackberry-strawberry; and the 30% apple-blackberry- strawberry Jam higher than the 50% apple-blackberry- strawberry Jams. Table 20 shows that there is no significant difference between the 10% apple-strawberry, and the 20% app1e~ strawberry Jelly for flavor, but that both Jellies are sig- nificantly better than the 30% apple-strawberry and the 50% apple-strawberry Jelly; and that there is no significant difference between the 30% apple-strawberry and the 50% apple-strawberry Jelly for flavor. -bg- Table 22 shows that there is no significant difference between the 10%, 20%, 30% and 50% strawberry-apple Jelly for color. Table 24 shows that the 20% apple-strawberry Jelly is significantly better than the other Jelly combinations for consistency but the Judges were not consistent in both runs. Table 25 shows that a higher percentage of the Judges accepted the 20% apple-strawberry combinations for the first run. In the second run a higher percentage of the Judges accepted the 10% apple-strawberry, and the 20% apple- strawberry Jellies than the other combinations. The storage period of #1 days between runs 1 and 2 probably had this effect on the blends on flavor, color consistency and acceptability. Table 27 shows that there is no significant difference between the 10% apple-blackberry— strawberry; 20% apple- blackberry-strawberry Jelly for flavor. The 10% apple- blackberry—strawberry Jelly is significantly better than the 50% apple-blackberry-strawberry Jelly. The Judges were consistent in both runs. Table 29 shows that there is no significant difference in the Jellies for color. The Judges were consistent in both runs. Table 31 shows that there is no significant difference in the Jellies for consistency and that the Judges showed this. Table 32 shows that generally, a higher percentage of the Judges accepted the 10% spple-blackberry-strawberry; the 20% apple-blackberry-strawberry; the 30% apple- blackberry—strawberry than the 50% apple-blackberry- strawberry Jelly. A. c: hid’.1~.l -hh— SUXEARY It is evident from this investigation that acceptable combination Jams may be made with apple pulp and straw- berries; and that between 20% and 30% apple may be used in these combinations to manufacture such products. Acceptable combination Jams may also be made with ; apple pulp, blackberry Juice and strawberries; and that ‘ between 20% and 30% apple may be used for desirable H results if 2%% blackberry Juice is used. El- It is concluded that very good combination Jellies can be made from apple pulp and strawberries and that as much as 20% apple in this combination will give a product highly acceptable in flavor, color and consistency. Acceptable combination Jellies may also be made from the Juice of apples, blackberries and strawberries. In this combination as much as 30% apple can be used for an acceptable product when 2%% blackberry Juice is used. 10. ll. 1?. LITERATURE CITED and Sons, Inc., pp. 7127:3 —@1§E. 1930, Crocker, E. 0., Flavor Transfer in Refr; *.__ — .. a...— “ ...—..- - ”... Storage. Proc. Inst. Food Tech., pp. I§h1. Eer_tss 195 p ...”.3 Flavor. McGraw—Hill Book Co., Inc., —'pp. 78 — 85.19E5. Cruess, W. V., Commercial Fruit and Vegetab1e L Products. LIcGraw-Hill Book Co. , “Inc. , pp. 377 - H26. 19E8. and McNair, J. B. Jellv Investiggtions. Jour. Ind. Eng. Chem., 8. #17- R21. 1916. Lethrop, C. P., Ch nemistry and the Preserve1_or Jam ..-—...- “-v and Je11y_Industry. Jour. Ind. Eng. Chem., 20: 129 8- 1301. 1928. Lieyers, P. B. , and Baker, G. L., ngit Jellies V - The Role of Pectin. 1. The Viscosity of Jellying Properties of Pectin Solutions. Ill. Agr. Exp. Sta. Bul., 149, Tech. No. 8: 1 - R5. 1927. Pederson, C. 8., and Beattie, H. G., Preparation and.Pre§ervation pf Juices from Certain Small F::its. Fruits Products IJour. , 22, No. 9: 260 - 26L; 281; 287.19h3. Terry L. B., Fruit Jellies. 1. The Role of Acids. Del. Agr. Exp. Sta. Bul., 13h, Tech., and Baker, G. L., Fruit_§§11ies II. "The Role of Sugar. Del. Agr. Exp. Sta._ Bul., 136, Tech. , No. 3: 1 - 29.1924. United States Standards for Grades of Fruit and Preserves (or Jams). U. S. Dept. of Agr., Production and Larketing Administration. March, 19 9. Yeatman, F. W., and Steinbarger, M. C., Home-made Je111§§J_Jamsmand_ Preserves. Farmers' Bul. No. I8DO. U. S. Dept. Of Agr., pp. 1 - 18.1938. AUG 2 8 '51 W258? SEAR 7 us: Mm T664 218004 V371 Vaughn IIIIIIIIIIIIIII|II|IIIIIIII|I|III|IIIIIIIIIIIIIIIIIIIIII 31293 02446 6736