Field of Invention
The present invention relates to an improved process for the preparation of coconut jam. In common practice, it is rather difficult to prepare jams from the endosperms of tender and mature coconuts due to the presence of fat and protein unlike other fruits. The presence of protein and fat gives undesirable mucilaginous texture and prevents gelling of the pectin with sugar when coconut jams are prepared in conventional method. Hence, a new formulation is provided to prevent flow-ability of the coconut jams using binding and thickening additives, which allows perfect setting of the coconut jams in the presence of protein and fat.
Background of Invention and description of prior art
Coconut (tender and mature), the member of family arecaceae is a perennial plant, which is botanically known as Cocos nucifera L, that generally flowers monthly and takes approximately one year for the fruit (nut) to rich full maturity. The plant bears nuts continuously up to 60-70 years age and 12-13 times a year. Apart from fat, coconuts also provide water, which is bottled and sold in the market in India and other tender coconuts growing countries. Farmers generally harvest the nut at around 9 months when the jelly is more than 0.5 cm thick, soft and translucent in nature. Above this maturity, the tender coconut jelly hardens and the volume of water begins to decrease.
India is the third largest coconut-growing nation in the world with an area of 1.9 million ha and production of 15 billion nuts (productivity of 7821 nuts per ha). In order to protect the farmers from losses due to the falling price of coconut, there is a need to look for the diversified products from tender coconuts. The work carried out on development of tender coconut jam is an effort in the direction to develop diversified coconut based products, so that the consumption of coconut can be increased, while increasing the profit margin to producers in terms of value addition. The product (jam) from tender coconut endosperm will fetch better price for the farmers and provide better health imparting attributes in terms of nutrition and taste to the consumers. There is an ever-increasing demand for the diversified jam like product from coconuts, which will lead to value addition for both the tender coconuts as well as mature coconuts.
As such preparing coconut jams based on mature coconut and tender coconut pulps (endosperms) are rather difficult due to the presence of fat and protein in slightly higher concentrations unlike other fruits. It is a widely prevalent method to utilize tender coconut endosperm, which is not suitable for fresh market. The naturally flavored tender and mature coconuts with and without the addition of other fruit pulps based jams prepared by this process certainly will have good market and can meet army and civilian's requirement. The tender and
mature coconuts with and without the addition of other fruit pulps based jam can find their extensive utilization in sand witching and also can be taken along with chapathi, dosa or similar breakfast foods to make them more appealing and appetizing. In another way the all coconut jams can be consumed by spreading it over the bread slices to relish the taste. Coconut jams are based on concentrating coconut pulps to 70% solids (°Brix)) by addition of hypertonic sugar solution/tender coconut concentrate, reducing sugar like glucose, maltodextrine or firming agent like calcium chloride, citric acid and pectin followed by heat treatment. The high osmotic pressure of sugar or concentrate creates unfavorable conditions for the growth and reproduction of most species of microorganisms like yeast, mold and bacteria responsible for spoilage of food. By this concentration method, the water activity is reduced which ultimately decreases the potential for microbial spoilage.
There are no prior reports as such on the jams made from the pulps of tender coconuts and mature coconuts (with and without the addition of other fruit pulps) but few prior reports are available in relevance to the mature coconut cream based jam like product.
Reference may be made to Gonzalez, O.N. 1990. Coconut milk, coconut based beverages, coconut proteins, in Coconut as Food, Banzon et al., Eds., PCRDF, Quezon City, 1990, part 2., also Ohler, J.G. 1999. Modern coconut management: Palm cultivation and products. Wherein, coconut jam prepared from mature coconut, which is a traditional high sugar coconut food product in the Philippines, commonly used as a dessert, bread spread, and rice cake topping. It is light to dark brown in color, thick yet spreadable in consistency, with a rich and creamy coconut flavor. It is traditionally prepared by cooking sweetened coconut milk with brown sugar to a very thick consistency at a low heat with constant stirring.
The main drawback of this invention is that the end product is very sticky and also the consistency is not perfect. It is mainly developed from mature coconut (grated) cream and the product has browning problem. The product characteristics are different as compared to our product. The existing product has more fat content, which is very less in our product (tender coconut endosperm based jam).
Reference may be made to Food Research and Development Division of the Philippine Coconut Authority as reported in UNIDO/APCC Coconut Processing Technology Information Documents-Part 5 (1980). Wherein, mature coconut jam can be prepared after extracting the milk from grated coconuts (12 numbers) and water mixed in equal parts. A small portion (125g) of the coconut milk is set aside and citric acid (0.25%) is added on prepared weight of coconut milk. The bulk of the coconut is mixed with brown sugar (10.25%) and glucose (5.5%) of the weight of
coconut milk. The mixture is boiled over low heat with constant stirring for about 20 minutes. The mixture is strained to remove suspended matter, and then boiled over high heat with constant stirring. Just before the mixture thickens, the remaining coconut milk and citric acid mix are added, and cooking is continued over low heat until the mixture thickens. The hot product is poured into sterilized bottles and sealed hermetically. Coconut jam prepared by this method is creamy, free-flowing, sweetened product, with a moisture content of about 25%, fat 4%, protein 6% and total solids 75%. The main drawback of this invention is that the product is developed from mature coconut cream which has more fat and protein content. The consistency is not perfect, product is very sticky and have less added sugar. Even though, the moisture content of the end product is 25 %. The end product has more flow ability. Hence, the product is free flowing and has different characteristics as compared to tender coconut endosperm based jam.
The novelty of the present invention is that the tender and mature coconut endosperms and also in combination with other fruits based jams are a unique novel processed products prepared by this invention using new formulation and method. In common practice, it is rather difficult to prepare jams from the endosperms of tender and mature coconuts due to the presence of fat and protein unlike other fruits. The presence of protein and fat gives undesirable mucilaginous texture and prevents gelling of the pectin with sugar when coconut jams are prepared in conventional method. Hence, a new formulation is provided to prevent flow-ability of the coconut jams using binding and thickening additives, which allows perfect setting of the coconut jams in the presence of protein and fat.
The method of preparation is slightly different from the conventional method. Hence, it was possible to get perfect consistency in the end products. The process requires first preparation of hypertonic sugar solution of known strength and volume thereafter addition of glucose, maltodextrine or calcium chloride, pectin mixed with sugar, coconut endosperm based pulps either tender or mature (with and without the addition of other fruit pulps), sucrose (sugar), citric acid to get 70°brix after thorough stirring and heat treatment to get perfect consistency. The preservative (sodium benzoate) and color (tartrazine) in a proper proportion are added to the concentrated mass to get better stability during storage and good consumer's appeal for the product respectively. The end product was devoid of mucilaginous texture, stickiness and also no syneresis during storage. The product retains its characteristic coconut flavor and there was no off flavor or rancidity development during storage (minimum of 3 months at RT and 6 months at tropical ambient temperature). Hence, there is no need to add any artificial essence/flavor.
Objects of the Invention
The main objective of the present invention is to provide a novel formulation for coconut jam.
Another objective of the present invention is to provide a process for the preparation of tender and mature coconut (with and without the addition of other fruit pulps) jams with perfect end product setting.
Still another objective of the present invention is to prevent mucilaginous texture, stickiness, syneresis and retain characteristic coconut flavor in the coconut jams.
Yet another objective of the present invention is to get perfect spreadability in the coconut jams.
Summary of the Invention
Accordingly, the present invention provides an improved process for the preparation of coconut jam, wherein the steps comprising:
a) selecting 8 to 9 months old tender coconuts having 5 to 10 TSS °Brix and harvesting coconut water, followed by removing tender coconut endosperm and paring thereof to obtain white coconut flesh;
b) crushing of the white coconut flesh as obtained in step (a) in a fruit mill 4 to 5 times to get crushed pulp followed by passing through a pulper of mesh size 1/32" to get creamy white coconut pulp;
c) simultaneously, preparing coconut water based hypertonic sugar solution of strength in the range of 50 to 55°Brix;
d) adding 3.5 to 7.5 % w/w of a reducing sugar preferably glucose in combination with 2.5 to 6.5 % w/w maltodextrin and 0.0175 to 0.02 % w/w of firming agent of the kind such as herein described to the hypertonic sugar solution as obtained in step (c) under stirring and heating till all the ingredients dissolve completely to obtain a solution;
e) providing pectin previously mixed with 4 to 6 parts of sugar and adding it to the solution as obtained in step (d) in a concentration of 0.6 to 1.25% w/v under stirring and heating, to avoid lump formation till sugar dissolves and pectin starts gelling;
f) mixing 35 to 45 wt% of coconut pulp as obtained in step (b) with 5 to 10 wt% single fruit pulp or mixed fruit pulp optionally along with 0.2 to 0.5 % emulsifier of the kind such as herein described under stirring and heating to raise the brix to 55° followed by adding 45 to 47 % w/w of cane sugar to obtain a premix;
g) cooking the premix as obtained in step (f) for 15 to 20 minutes with constant stirring
in steam-jacketed kettles to get a product of 64-65°brix; h) adding 0.28 to 0.35 % w/w of citric acid to the product as obtained in step (g) under
stirring and heating till the product reaches to 69 to 72°brix; i) adding 0.005 to 0.01 % w/w of food grade permitted color and 0.02 to 0.1 % w/w of
preservative to the product as obtained in step (h), under stirring and heating to
obtain the desired coconut jam; j) optionally, hot filling the jam as obtained in step (i) in pre-sterilized glass bottles
leaving proper head space and keeping overnight for cooling at room temperature.
Detailed description of the invention
Fig. 1: Process steps for the production of coconut jam (Tender/Mature coconuts)
The preparation of jam from tender and mature coconuts was done according to the following process flow as illustrated in Fig. 1:
(Figure Removed)
Tender and mature coconuts were taken which are grown in and around the vicinity of Mysore, Karnataka, India. Hence, in the present invention raw material used (tender & mature coconuts) were procured from the local market of Mysore city.
The present invention provides a process for the preparation of coconut jam, which involves selecting tender coconuts of optimum maturity (8-9 months old, 5-10 TSS (°Brix) or mature coconuts then cut opening of the tender coconuts, removal of tender coconut endosperm (creamy white in color) or breaking the shell of mature coconuts thereafter pairing of the mature coconut endosperms to get white flesh. Crushing of tender coconut, paired mature coconut endosperms in fruit mill (4-5 times) to get crushed pulp, which can be passed through pulper (mesh size 1/32") to get separately creamy white fine pulps of tender or paired mature coconut endosperms which is devoid of any coconut shell particles. Concentrating tender coconut water at the temperature of 45-50°C and at a pressure of 70-72 mm in a forced circulation evaporator to 55-70°brix followed by cooling and storing at low temperature (2-4°C) till further use. Preparing hypertonic sugar solution of known strength (50-55°Brix) and volume (1.0-1.5 Liter sugar solution) for 10-15 Kg batch followed by heating till sugar dissolves and filtering to remove any dirt or black specks present in the sugar. Adding a known amount of reducing sugar in combination with maltodextrine (8.0 -10.0 % w/w) like glucose (3.5 - 7.5 % w/w) in combination with maltodextrine (2.5 - 6.5% w/w) or firming agent like calcium chloride (0.0175 - 0.02 % w/w) to the hypertonic sugar solution or to the 1.0-1.5 Kg tender coconut water concentrate of 50-55°brix with proper stirring and heating till ingredients dissolve completely. Adding a known amount of pectin (0.6-1.25%, 150 grade) previously mixed with 4-6 parts of sugar to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling. Adding previously weighed tender coconut pulp (35-45%) or mature coconut (35-45% w/w) pulp or mature coconut pulp mixed with single fruit pulp like mango or banana or papaya or mixed fruit pulp or any other suitable fruit pulps or tender coconut pulp mixed with single fruit pulp like mango or banana or papaya or any other suitable fruit pulps (5-10 % w/w) with emulsifier (0.2-0.5 % w/w soy lecithin) or without emulsifier and proper stirring thereafter heating to raise the brix again 55° and then remaining quantity of cane sugar (45 - 47 % w/w) in correct proportion to get good setting, consistency and retention of flavor is added followed by proper mixing. The content is cooked rapidly for 15-20 minutes with constant stirring in steam-jacketed kettles to get 64-65°brix. Adding a known amount of citric acid (0.28-0.35 % w/w) to the content with proper stirring and heating till it reaches to 69-72°brix. Adding a known amount of preservative (0.02 - 0.1 % w/w sodium benzoate previously weighed and dissolved in 75-100 ml of luke warm water as per the final batch of the coconut
jams) to the concentrated mass with proper stirring and heating. Adding a known quantity (0.005 - 0.01 % w/w) of food grade permitted color (mostly preferred tartrazine color or in combination with other colors) to the concentrated mass with continuous stirring and heating till finished product reaches to 70 - 72 °brix. Hot filling tender coconut or mature coconut or tender/mature coconut along with other fruits (either individually or with mixed fruits) based jam in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Analyzing the coconut endosperm based jams for nutritional profiling and the results indicated that the product Gams) have 24.43 - 31.0 % moisture, 69.97 - 72.0 °brix (TSS), 0.35 - 0.50 % total ash, 0.80 -1.30 % protein (N X 6.25), 2.22 - 7.20 % fat, 64.91 - 69.0 % carbohydrate (by difference), 266 - 335 K.Cals % calorific value, 54.45 - 55.0 % total reducing sugar (% glucose), 9.02 - 12.0 % original reducing sugar (% glucose), 43.16 - 45.0 % added sugar (% sucrose), 1.23 - 3.34 % ascorbic acid (vitamin-C), 2.2 - 2.4 mg % sodium, 24.35 - 25.0 mg % calcium, 0.84 - 0.87 mg % iron, 0.96 - 0.97 mg % copper, 21.29 - 21.40 mg % magnesium and 27.60 -28.0 mg % phosphorus. Subjecting coconut endosperm based jams for sensory evaluation using 7-point hedonic scale ranged from 'Like Very Much (LVM) to 'Dislike Very Much (DVM)' with 'Neither Like Nor Dislike (NLND)' as the mid point. The result reveled that 10% of the respondents rated the product under 'Like Very Much (LVM)', about 52 % rated under 'Like Moderately (LM)', 29 % rated under 'Like Slightly (LS)', only 3 % of the respondents rated the product under 'Neither Like Nor Dislike (NLND)' and 6 % rated 'Dislike slightly (DS)'. The consumer acceptance test shows that all the coconut jams were found to be accepted. Subjecting coconut endosperm based jams for microbial analysis like total plate counts (cfu/g), yeasts & molds (cfu/g), Staphylococcus (cfu/g) and coliforms (cfu/g). Storage studies (4°C, RT and 37°C) of 10 week revealed that all the counts were low in the product (within the permissible limit) and safe for consumption for minimum of 2 - 3 months.
In an embodiment of the present invention, tender coconut water is concentrated at the temperature of 45-50°C and at a pressure of 70 to 72 mmHg and stored at temperature of 2 to 4°C.
In another embodiment of the present invention, the reducing sugar used is glucose.
In still another embodiment of the present invention, the firming agent used is calcium chloride.
In yet another embodiment of the present invention, the emulsifier used is soy lecithin.
In a further embodiment of the present invention, the preservative used is sodium benzoate.
The following examples are given by way of illustration and therefore should not be construed to limit the scope of the present invention.
Example 1
The first stage of tender coconut jam preparation consists of removal of tender endosperm from the tender coconut and crushing the tender coconut endosperm in fruit mill at least four times thereafter passing through pulper (mesh size) in order to get fine pulp. The new formulation was adopted for the preparation of 1 Kg tender coconut endosperm based jam. The first step of the method involves preparation of tender coconut water based hypertonic sugar solution of known strength (55°Brix) and volume (100ml tender coconut water based sugar solution i.e. 45 ml tender coconut water of 6°brix containing 52.3 gm added sugar followed by heating till sugar dissolves and filtration to remove any dirt or black specks present in the sugar). After filtration, a known amount of glucose (55g) and maltodextrine (45g) are added to the hypertonic sugar solution of tender coconut water with proper stirring and heating till they dissolves completely. Immediately, a known amount of pectin (10g of 150 grade) previously mixed with 6 parts of sugar (60g) can be added to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling.
The second step of the method involves addition of previously weighed tender coconut pulp (450g) of 6°brix with proper stirring and heating to raise the brix again 55° and then remaining quantity of sugar (308g) in correct proportion to help good setting, consistency and flavour is added. As a general norm of jam preparation sugar is added to the boiled pulp weighing 55 percent of the final weight of the product. After sugar addition and proper mixing, the content is cooked rapidly for 15-20 minutes with constant stirring in stainless steel sauce pan (2 Kg capacity). Intermittently, the "brix of the content is checked using refractometer. Once, the °brix of the content reached to 65°, a known amount of citric acid (0.3%) is added with proper stirring and heating till it reaches to 69°brix. At this stage, a known amount of preservative (0.1% sodium benzoate previously weighed and dissolved in 10ml of luke warm water) is added with proper stirring and heating of the content. Again at this stage any food grade permitted color (mostly preferred 0.01% tartrazine color) is added with continuous stirring and heating till finished product reaches to 70°brix. Immediately, tender coconut endosperm based jam is hot filled in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Next day, the product was evaluated for its taste, gel consistency and overall quality. The tender coconut endosperm based jam prepared using hypertonic tender coconut water based sugar solution (55°brix) had very good taste and gel consistency. The yield of the tender coconut endosperm based jam was 850 gm. The shelf of the product was found to be
minimum of 10 week at RT and 6 months at tropical ambient temperature but once bottle is opened it can be stored in refrigerated condition till further use.
Example 2
The first stage of tender coconut jam preparation consists of removal of tender endosperm from the tender coconut and crushing the tender coconut endosperm in fruit mill at least four times thereafter passing through pulper (mesh size) in order to get fine pulp. The new formulation was adopted for the preparation of 1 Kg tender coconut endosperm based jam. The first step of the method involves preparation of tender coconut water based hypertonic sugar solution of known strength (55°Brix) and volume (100ml tender coconut water based sugar solution i.e. 45 ml tender coconut water of 6°brix containing 52.3 gm added sugar followed by heating till sugar dissolves and filtration to remove any dirt or black specks present in the sugar). After filtration, a known amount of glucose (55g) and calcium chloride (200 ppm) are added to the hypertonic sugar solution of tender coconut water with proper stirring and heating till they dissolves completely. Immediately, a known amount of pectin (10g of 150 grade) previously mixed with 6 parts of sugar (60g) can be added to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling.
The second step of the method involves addition of previously weighed tender coconut pulp (450g) with proper stirring and heating to raise the brix again 55° and then remaining quantity of sugar (353g) in correct proportion to help good setting, consistency and flavour is added. As a general norm of jam preparation sugar is added to the boiled pulp weighing 55 percent of the final weight of the product. After sugar addition and proper mixing, the content is cooked rapidly for 15-20 minutes with constant stirring in stainless steel sauce pan (2 Kg capacity). Intermittently, the "brix of the content is checked using refractometer. Once, the "brix of the content reached to 65°, a known amount of citric acid (0.3%) is added with proper stirring and heating till it reaches to 69°brix. At this stage, a known amount of preservative (0.1 % sodium benzoate previously weighed and dissolved in 10ml of luke warm water) is added with proper stirring and heating of the content. Again at this stage any food grade permitted color (mostly preferred 0.01% tartrazine color) is added with continuous stirring and heating till finished product reaches to 70°brix. Immediately, tender coconut endosperm based jam is hot filled in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Next day, the product was evaluated for its taste, gel consistency and overall quality. The tender coconut endosperm based jam prepared using hypertonic tender coconut water based sugar solution (55°brix) had very good taste and gel consistency. The yield of the tender coconut endosperm based jam was 850 gm. The shelf of the product was found to be
minimum of 10 week at RT and 6 months at tropical ambient temperature but once bottle is opened it can be stored in refrigerated condition till further use.
Example 3
The first stage of tender coconut jam preparation consists of removal of tender endosperm and collection of tender coconut water from the tender coconut and crushing the tender endosperm in fruit mill at least four times thereafter passing through pulper (mesh size) in order to get fine pulp.
A forced circulation evaporator with a water evaporation capacity of 20 liters per hour was used for the concentration of tender coconut water. The tender coconut water was concentrated at 45°C and at a pressure of 72 mm. In this evaporator, circulating pump which pumps the liquid through the tubes assembled in the calendria to pick up the sensible heat. Vapours are flashed off in a separation chamber controlled circulation of the material. The tender coconut water concentrate of 55°brix (yield 2.75 Kg) was obtained, cooled and stored at low temperature (2°C) till further uses.
The new formulation was adopted for the preparation of 1 Kg tender coconut endosperm based jam. The first step of the method involves preparation of tender coconut water concentrate of known strength (55°Brix) using thin film evaporator. A known volume of tender coconut water concentrate (55°brix, 100ml) was taken and heated at 50°C then a known quantity of glucose (55g) and maltodextrine (45g) are added to the hypertonic sugar solution with proper stirring and heating till they dissolves completely. Immediately, a known amount of pectin (12.5g of 150 grade) previously mixed with 6 parts of sugar (60g) can be added to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling.
The second step of the method involves addition of previously weighed tender coconut pulp (450g) of 6 °brix with proper stirring and heating to raise the brix again 55° and then remaining quantity of sugar (308g) in correct proportion to help good setting, consistency and flavour is added. As a general norm of jam preparation sugar is added to the boiled pulp weighing 55 percent of the final weight of the product. After sugar addition and proper mixing, the content is cooked rapidly for 15-20 minutes with constant stirring in stainless steel sauce pan (2 Kg capacity). Intermittently, the "brix of the content is checked using refractometer. Once, the °brix of the content reached to 65°, a known amount of citric acid (0.3%) is added with proper stirring and heating till it reaches to 69°brix. At this stage, a known amount of preservative (0.1%
sodium benzoate previously weighed and dissolved in 10ml of luke warm water) is added with proper stirring and heating of the content. Again at this stage any food grade permitted color (mostly preferred 0.01% tartrazine color) is added with continuous stirring and heating till finished product reaches to 70°brix. Immediately, tender coconut endosperm based jam is hot filled in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Next day, the product was evaluated for its taste, gel consistency and overall quality. The tender coconut endosperm based jam prepared by partially replacing sugar with tender coconut water concentrate (10%) of 55 "brix had very good taste and gel consistency. The yield of the tender coconut endosperm based jam was 850 gm. The shelf of the product was found to be minimum of 10 week at RT and 6 months at tropical ambient temperature but once bottle is opened it can be stored in refrigerated condition till further use.
Example 4
The first stage of tender coconut jam preparation consists of removal of tender endosperm and collection of tender coconut water from the tender coconut and crushing the tender endosperm in fruit mill at least four times thereafter passing through pulper (mesh size) in order to get fine pulp.
A forced circulation evaporator with a water evaporation capacity of 20 liters per hour was used for the concentration of tender coconut water. The tender coconut water was concentrated at 45°C and at a pressure of 72 mm. In this evaporator, circulating pump which pumps the liquid through the tubes assembled in the calendria to pick up the sensible heat. Vapours are flashed off in a separation chamber controlled circulation of the material. The tender coconut water concentrate of 55°brix (yield 2.75 Kg) was obtained, cooled and stored at low temperature (2°C) till further uses.
The new formulation was adopted for the preparation of 1 Kg tender coconut endosperm based jam. The first step of the method involves preparation of tender coconut water concentrate of known strength (55°Brix) using thin film evaporator. A known volume of tender coconut water concentrate (55°brix, 100ml) was taken and heated at 50°C then a known quantity of glucose (55g) and firming agent like calcium chloride (200 ppm) are added to the hypertonic sugar solution with proper stirring and heating till they dissolves completely. Immediately, a known amount of pectin (12.5g of 150 grade) previously mixed with 6 parts of sugar (60g) can be added to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling.
The second step of the method involves addition of previously weighed tender coconut pulp (450g) of 6 °brix with proper stirring and heating to raise the brix again 55° and then remaining quantity of sugar (353g) in correct proportion to help good setting, consistency and flavour is added. As a general norm of jam preparation sugar is added to the boiled pulp weighing 55 percent of the final weight of the product. After sugar addition and proper mixing, the content is cooked rapidly for 15-20 minutes with constant stirring in stainless steel sauce pan (2 Kg capacity). Intermittently, the °brix of the content is checked using refractometer. Once, the "brix of the content reached to 65°, a known amount of citric acid (0.3%) is added with proper stirring and heating till it reaches to 69°brix. At this stage, a known amount of preservative (0.1% sodium benzoate previously weighed and dissolved in 10ml of luke warm water) is added with proper stirring and heating of the content. Again at this stage any food grade permitted color (mostly preferred 0.01% tartrazine color) is added with continuous stirring and heating till finished product reaches to 70°brix. Immediately, tender coconut endosperm based jam is hot filled in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Next day, the product was evaluated for its taste, gel consistency and overall quality. The tender coconut endosperm based jam prepared by partially replacing sugar with tender coconut water concentrate (10%) of 55 °brix had very good taste and gel consistency. The yield of the tender coconut endosperm based jam was 850 gm. The shelf of the product was found to be minimum of 10 week at RT and 6 months at tropical ambient temperature but once bottle is opened it can be stored in refrigerated condition till further use.
Example 5
The first stage of tender coconut jam preparation consists of removal of tender endosperm from the tender coconut and crushing the tender coconut endosperm in fruit mill at least four times thereafter passing through pulper (mesh size) in order to get fine pulp. The new formulation was adopted for the preparation of 1 Kg tender coconut endosperm based jam. The first step of the method involves preparation of hypertonic sugar solution of known strength (55°Brix) and volume (100ml sugar solution i.e. 45 ml water containing 55gm sugar followed by heating till sugar dissolves and filtration to remove any dirt or black specks present in the sugar). After filtration, a known amount of glucose (55g) and maltodextrine (45g) are added to the hypertonic sugar solution with proper stirring and heating till they dissolves completely. Immediately, a known amount of pectin (12.5g of 150 grade) previously mixed with 6 parts of sugar (60g) can be added to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling.
The second step of the method involves addition of previously weighed tender coconut pulp (450g) of 6 °brix with proper stirring and heating to raise the brix again 55° and then remaining quantity of sugar (308g) in correct proportion to help good setting, consistency and flavour is added. As a general norm of jam preparation sugar is added to the boiled pulp weighing 55 percent of the final weight of the product. After sugar addition and proper mixing, the content is cooked rapidly for 15-20 minutes with constant stirring in stainless steel sauce pan (2 Kg capacity). Intermittently, the "brix of the content is checked using refractometer. Once, the °brix of the content reached to 65°, a known amount of citric acid (0.3%) is added with proper stirring and heating till it reaches to 69°brix. At this stage, a known amount of preservative (0.1% sodium benzoate previously weighed and dissolved in 10ml of luke warm water) is added with proper stirring and heating of the content. Again at this stage any food grade permitted color (mostly preferred 0.01% tartrazine color) is added with continuous stirring and heating till finished product reaches to 70°brix. Immediately, tender coconut endosperm based jam is hot filled in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Next day, the product was evaluated for its taste, gel consistency and overall quality. The tender coconut endosperm based jam prepared using hypertonic sugar solution (55°brix) had excellent taste and perfect gel consistency. The yield of the tender coconut endosperm based jam was 850 gm. The shelf of the product was found to be minimum of 10 week at RT and 6 months at tropical ambient temperature but once bottle is opened it can be stored in refrigerated condition till further use.
Example 6
The first stage of tender coconut jam preparation consists of removal of tender endosperm from the tender coconut and crushing the tender coconut endosperm in fruit mill at least four times thereafter passing through pulper (mesh size) in order to get fine pulp. The second stage of tender coconut jam (10 Kg batch) preparation consists of preparation hypertonic sugar solution of known strength (55°Brix) and volume (1 Liter sugar solution i.e. 450ml water containing 550gm sugar followed by heating till sugar dissolves and filtration to remove any dirt present in the sugar). After filtration, a known amount of glucose (550g) and maltodextrin (450g) are added to the hypertonic sugar solution with proper stirring and heating till they dissolves completely. Immediately, a known amount of pectin (125g of 150 grade) previously mixed with 6 parts of sugar (750g) can be added to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling.
The second stage of tender coconut jam preparation consists of addition of previously weighed tender coconut pulp (4.5 Kg) of 6 °brix with proper stirring and heating to raise the brix again 55°
and then remaining quantity of sugar (3.2 Kg) in correct proportion to help good setting, consistency and flavour is added.
After sugar addition and proper mixing, the content is cooked rapidly for 15-20 minutes with constant stirring in steam jacketed kettles. Intermittently, the °brix of the content is checked using refractometer. Once, the °brix of the content reached to 65°, a known amount of citric acid (0.3%) is added with proper stirring and heating till it reaches to 69°brix. At this stage, a known amount of preservative (0.1 % sodium benzoate previously weighed and dissolved in 100ml of luke warm water) is added with proper stirring and heating of the content. Again at this stage any food grade permitted color (mostly preferred 0.01% tartrazine color) is added with continuous stirring and heating till finished product reaches to 70cbrix. Immediately, tender coconut endosperm based jam is hot filled in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Next day, the product was evaluated for its taste, gel consistency and overall quality. The tender coconut endosperm based jam prepared using hypertonic sugar solution (55°brix) had excellent taste and perfect gel setting. The yield of the tender coconut endosperm based jam was 8.8 Kg.
The tender coconut endosperm based jam prepared at pilot scale using this method was analyzed for nutritional labelling and it has been observed that the jam had all the nutrients like fat, protein, carbohydrate, glucose, sucrose and mineral matters (phosphorus, calcium, magnesium, sodium, copper and iron) and also good calorific value (284.62 K cal %).
Tender coconut endosperm based jam prepared at pilot scale was subjected to microbial analysis like total plate counts (cfu/g), yeasts & molds (cfu/g), Staphylococcus (cfu/g) and conforms (cfu/g). The hygienically prepared tender coconut endosperm based jam was hot filled in pre sterilized glass bottles and kept overnight at room temperature for gel setting thereafter subjected to storage studies at varying temperatures (4°C, RT and 37°C) and analyzed for microbiological analysis (Table 2). Storage studies of 10 week revealed that all the counts were low in the product and also within the permissible limit. Hence, it has been observed that the tender coconut based jam is microbiologically safe for consumption for minimum of 10 week. The shelf of the product was found to be minimum of 10 week at RT and 6 months at tropical ambient temperature but once bottle is opened it may be stored in refrigerated condition till further use.
Table 2: Effect of storage temperatures on the microbial load of tender coconut endosperm based jam (Table Removed)

(Mean values n= 3)
Hedonic test was conducted for the response of panelists, eliciting the 'Degree of liking' for the product. The tender coconut endosperm based jam was subjected to sensory evaluation using 7-point hedonic scale ranged from 'Like Very Much (LVM) to 'Dislike Very Much (DVM)' with 'Neither Like Nor Dislike (NLND)' as the mid point. The results shown in the Fig. 2 indicated that 10% of the respondents rated the product under 'Like Very Much (LVM)', about 52 % rated under 'Like Moderately (LM)', 29 % rated under 'Like Slightly (LS)', only 3 % of the respondents rated the product under 'Neither Like Nor Dislike (NLND)' and 6 % rated 'Dislike slightly (DS)'. The consumer acceptance test shows that tender coconut endosperm based jam was found to be accepted. (Figure Removed)
Fig. 2: Consumer acceptance study of tender coconut jam
Example 7
The first stage of tender coconut jam preparation consists of removal of tender endosperm from the tender coconut and crushing the tender coconut endosperm in fruit mill at least four times thereafter passing through pulper (mesh size) in order to get fine pulp. The second stage of tender coconut jam (10 Kg batch) preparation consists of preparation hypertonic sugar solution of known strength (55°Brix) and volume (1 Liter sugar solution i.e. 450ml water containing 550gm sugar followed by heating till sugar dissolves and filtration to remove any dirt present in the sugar). After filtration, a known amount of glucose (550g) and calcium chloride (200 ppm) as firming agent are added to the hypertonic sugar solution with proper stirring and heating till they dissolves completely. Immediately, a known amount of pectin (125g of 150 grade) previously mixed with 6 parts of sugar (750g) can be added to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling.
The second stage of tender coconut jam preparation consists of addition of previously weighed tender coconut pulp (4.5 Kg) of 6°brix with proper stirring and heating to raise the brix again 55° and then remaining quantity of sugar (3.380 Kg) in correct proportion to help good setting, consistency and flavour is added.
After sugar addition and proper mixing, the content is cooked rapidly for 15-20 minutes with constant stirring in steam jacketed kettles. Intermittently, the "brix of the content is checked using refractometer. Once, the °brix of the content reached to 65°, a known amount of citric acid (0.3%) is added with proper stirring and heating till it reaches to 69°brix. At this stage, a known amount of preservative (0.1% sodium benzoate previously weighed and dissolved in 100ml of luke warm water) is added with proper stirring and heating of the content. Again at this stage any food grade permitted color (mostly preferred 0.01% tartrazine color) is added with continuous stirring and heating till finished product reaches to 70°brix. Immediately, tender coconut endosperm based jam is hot filled in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Next day, the product was evaluated for its taste, gel consistency and overall quality. The tender coconut endosperm based jam prepared using hypertonic sugar solution (55°brix) had excellent taste and perfect gel consistency. The yield of the tender coconut endosperm based jam was 8.5 Kg. The shelf of the product was found to be 6 months at tropical ambient temperature but once bottle is opened it may be stored in refrigerated condition till further uses.
Example 8
The first stage of mature coconut jam preparation consists of removal of mature endosperm after breaking the outer hard shell followed by pairing the mature coconut endosperms to remove brown part. The paired white mature coconut endosperms are crushed in fruit mill at least four times thereafter passing through pulper (mesh size 1/32") to get fine mature coconut pulp. The second stage of mature coconut jam (10 Kg batch) preparation consists of preparation hypertonic sugar solution of known strength (55°Brix) and volume (1 Liter sugar solution i.e. 450ml water containing 550gm sugar followed by heating till sugar dissolves and filtration to remove any dirt present in the sugar). After filtration, a known amount of glucose (550g) and calcium chloride (200 ppm) as firming agent are added to the hypertonic sugar solution with proper stirring and heating till they dissolve completely. Immediately, a known amount of pectin (125g of 150 grade) previously mixed with 6 parts of sugar (750g) can be added to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling.
In another stage of mature coconut jam preparation consists of addition of previously weighed mature coconut pulp (4.5 Kg) of 8°brix with proper stirring and heating to raise the brix again 55° and then remaining quantity of sugar (3.380 Kg) in correct proportion to help good setting, consistency and flavour is added.
After sugar addition and proper mixing, the content is cooked rapidly for 15-20 minutes with constant stirring in steam-jacketed kettles. Intermittently, the "brix of the content is checked using refractometer. Once, the °brix of the content reached to 65°, a known amount of citric acid (0.3%) is added with proper stirring and heating till it reaches to 69°brix. At this stage, a known amount of preservative (0.1% sodium benzoate previously weighed and dissolved in 100ml of luke warm water) is added with proper stirring and heating of the content. Again at this stage optionally any food grade permitted color (mostly preferred 0.01% tartrazine color) is added with continuous stirring and heating till finished product reaches to 70°brix. Immediately, mature coconut endosperms based jam is hot filled in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Next day, the product was evaluated for its taste, gel consistency and overall quality. The mature coconut endosperms based jam prepared using hypertonic sugar solution (55°brix) had excellent taste and perfect jam consistency. The yield of the mature coconut endosperms based jam was 9 Kg. The shelf of the product was found to be minimum of 3 months at room temperature but once bottle is opened it may be stored in refrigerated condition till further uses.
Example 9
The first stage of mature coconut mixed with papaya jam preparation consists of removal of mature endosperm after breaking the outer hard shell followed by pairing the mature coconut endosperms to remove brown part. The paired white mature coconut endosperms are crushed in fruit mill at least four times thereafter passing through pulper (mesh size 1/32") to get fine mature coconut pulp. The second stage of mature coconut jam (10 Kg batch) preparation consists of preparation hypertonic sugar solution of known strength (55°Brix) and volume (1 Liter sugar solution i.e. 450ml water containing 550gm sugar followed by heating till sugar dissolves and filtration to remove any dirt present in the sugar). After filtration, a known amount of glucose (550g) and calcium chloride (200 ppm) as firming agent are added to the hypertonic sugar solution with proper stirring and heating till they dissolve completely. Immediately, a known amount of pectin (125g of 150 grade) previously mixed with 6 parts of sugar (750g) can be added to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling.
In another stage of mature coconut mixed with papaya jam preparation consists of addition of previously weighed mature coconut pulp (3.5 Kg) of 8°brix and ripe papaya pulp (1 Kg) with proper stirring and heating to raise the brix again 55° and then remaining quantity of sugar (3.380 Kg) in correct proportion to help good setting, consistency and flavour is added. After sugar addition and proper mixing, the content is cooked rapidly for 15-20 minutes with constant stirring in steam-jacketed kettles. Intermittently, the °brix of the content is checked using refractometer. Once, the "brix of the content reached to 65°, a known amount of citric acid (0.3%) is added with proper stirring and heating till it reaches to 69°brix. At this stage, a known amount of preservative (0.1% sodium benzoate previously weighed and dissolved in 100ml of luke warm water) is added with proper stirring and heating of the content. Again at this stage optionally any food grade permitted color (mostly preferred 0.01% tartrazine color) is added with continuous stirring and heating till finished product reaches to 70°brix. Immediately, mature coconut endosperms and papaya based jam is hot filled in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Next day, the product was evaluated for its taste, gel consistency and overall quality. The mature coconut endosperms and papaya pulp based jam prepared using hypertonic sugar solution (55°brix) had excellent taste and perfect jam consistency. The yield of the mature coconut endosperms mixed with papaya pulp based jam was 9 Kg. The shelf of the product was found to be minimum of 3 months at room temperature but once bottle is opened it could be stored in refrigerated condition till further uses.
Example 10
The first stage of mature coconut mixed with mango jam preparation consists of removal of mature endosperm after breaking the outer hard shell followed by pairing the mature coconut endosperms to remove brown part. The paired white mature coconut endosperms are crushed in fruit mill at least four times thereafter passing through pulper (mesh size 1/32") to get fine mature coconut pulp. The second stage of mature coconut jam (10 Kg batch) preparation consists of preparation hypertonic sugar solution of known strength (55°Brix) and volume (1 Liter sugar solution i.e. 450ml water containing 550gm sugar followed by heating till sugar dissolves and filtration to remove any dirt present in the sugar). After filtration, a known amount of glucose (550g) and calcium chloride (200 ppm) as firming agent are added to the hypertonic sugar solution with proper stirring and heating till they dissolve completely. Immediately, a known amount of pectin (125g of 150 grade) previously mixed with 6 parts of sugar (750g) can be added to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling.
In another stage of mature coconut mixed with mango, jam preparation consists of addition of previously weighed mature coconut pulp (3.5 Kg) of 8°brix and ripe mango pulp (1 Kg) with proper stirring and heating to raise the brix again 55° and then remaining quantity of sugar (3.380 Kg) in correct proportion to help good setting, consistency and flavour is added. After sugar addition and proper mixing, the content is cooked rapidly for 15-20 minutes with constant stirring in steam-jacketed kettles. Intermittently, the °brix of the content is checked using refractometer. Once, the °brix of the content reached to 65°, a known amount of citric acid (0.3%) is added with proper stirring and heating till it reaches to 69°brix. At this stage, a known amount of preservative (0.1% sodium benzoate previously weighed and dissolved in 100ml of luke warm water) is added with proper stirring and heating of the content. Again at this stage optionally any food grade permitted color (mostly preferred 0.01% tartrazine color) is added with continuous stirring and heating till finished product reaches to 70°brix. Immediately, mature coconut endosperms and mango based jam is hot filled in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Next day, the product was evaluated for its taste, gel consistency and overall quality. The mature coconut endosperms and mango pulp based jam prepared using hypertonic sugar solution (55°brix) had excellent taste and perfect jam consistency. The yield of the mature coconut endosperms and mango pulp based jam was 9 Kg. The shelf of the product was found to be minimum of 3 months at room temperature but once bottle is opened it could be stored in refrigerated condition till further uses.
Example 11
The first stage of mature coconut along with banana, mango and papaya jam preparation consists of removal of mature endosperm after breaking the outer hard shell followed by pairing the mature coconut endosperms to remove brown part. The paired white mature coconut endosperms are crushed in fruit mill at least four times thereafter passing through pulper (mesh size 1/32") to get fine mature coconut pulp. The second stage of mature coconut jam (10 Kg batch) preparation consists of preparation hypertonic sugar solution of known strength (55°Brix) and volume (1 Liter sugar solution i.e. 450ml water containing 550gm sugar followed by heating till sugar dissolves and filtration to remove any dirt present in the sugar). After filtration, a known amount of glucose (550g) and calcium chloride (200 ppm) as firming agent are added to the hypertonic sugar solution with proper stirring and heating till they dissolve completely. Immediately, a known amount of pectin (125g of 150 grade) previously mixed with 6 parts of sugar (750g) can be added to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling.
In another stage of mature coconuts along with banana, mango and papaya, jam preparation consists of addition of previously weighed mature coconut pulp (3.5 Kg) of 8°brix and ripe banana, mango and papaya pulps (1:1:1 ratio i.e. total mixed fruit pulp should be 1 Kg) with proper stirring and heating to raise the brix again 55° and then remaining quantity of sugar (3.380 Kg) in correct proportion to help good setting, consistency and flavour is added. After sugar addition and proper mixing, the content is cooked rapidly for 15-20 minutes with constant stirring in steam-jacketed kettles. Intermittently, the °brix of the content is checked using refractometer. Once, the °brix of the content reached to 65°, a known amount of citric acid (0.3%) is added with proper stirring and heating till it reaches to 69°brix. At this stage, a known amount of preservative (0.1% sodium benzoate previously weighed and dissolved in 100ml of luke warm water) is added with proper stirring and heating of the content. Again at this stage optionally any food grade permitted color (mostly preferred 0.01% tartrazine color) is added with continuous stirring and heating till finished product reaches to 70°brix. Immediately, mature coconut endosperms along with banana, mango and papaya based jam is hot filled in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Next day, the product was evaluated for its taste, gel consistency and overall quality. The mature coconut endosperms along with banana, mango and papaya based jam prepared using hypertonic sugar solution (55°brix) had excellent taste and perfect jam consistency. The yield of the mature coconut endosperms along with banana, mango and
papaya based jam was 9 Kg. The shelf of the product was found to be minimum of 3 months at room temperature but once bottle is opened it could be stored in refrigerated condition till further uses.
Example 12
The first stage of tender coconut along with banana, mango and papaya, jam preparation consists of removal of tender coconut endosperm after cut opening of the outer hard green shell followed by removal of the tender coconut endosperms. The creamy white tender coconut endosperms are crushed in fruit mill at least four times thereafter passing through pulper (mesh size 1/32") to get fine tender coconut pulp. The second stage of tender coconut along with banana, mango and papaya jam (10 Kg batch) preparation consists of preparation hypertonic sugar solution of known strength (55°Brix) and volume (1 Liter sugar solution i.e. 450ml water containing 550gm sugar followed by heating till sugar dissolves and filtration to remove any dirt present in the sugar). After filtration, a known amount of glucose (550g) and calcium chloride (200 ppm) as firming agent are added to the hypertonic sugar solution with proper stirring and heating till they dissolve completely. Immediately, a known amount of pectin (125g of 150 grade) previously mixed with 6 parts of sugar (750g) can be added to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling.
In another stage of tender coconuts along with banana, mango and papaya, jam preparation consists of addition of previously weighed tender coconut pulp (3.5 Kg) of 8°brix and ripe banana, mango and papaya pulps (1:1:1 ratio i.e. total mixed fruit pulp should be 1 Kg) with proper stirring and heating to raise the brix again 55° and then remaining quantity of sugar (3.380 Kg) in correct proportion to help good setting, consistency and flavour is added. After sugar addition and proper mixing, the content is cooked rapidly for 15-20 minutes with constant stirring in steam-jacketed kettles. Intermittently, the °brix of the content is checked using refractometer. Once, the °brix of the content reached to 65°, a known amount of citric acid (0.3%) is added with proper stirring and heating till it reaches to 69°brix. At this stage, a known amount of preservative (0.1% sodium benzoate previously weighed and dissolved in 100ml of luke warm water) is added with proper stirring and heating of the content. Again at this stage optionally any food grade permitted color (mostly preferred 0.01% tartrazine color) is added with continuous stirring and heating till finished product reaches to 70°brix. Immediately, tender coconut endosperms along with banana, mango and papaya based jam is hot filled in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Next day, the product was evaluated for its taste, gel consistency and overall
quality. The tender coconut endosperms along with banana, mango and papaya based jam prepared using hypertonic sugar solution (55°brix) had excellent taste and perfect jam consistency. The yield of the tender coconut endosperms along with banana, mango and papaya based jam was 9 Kg. The shelf of the product was found to be minimum of 3 months at room temperature but once bottle is opened it could be stored in refrigerated condition till further uses.
Example 13
The first stage of mature coconut mixed with papaya and emulsifier (soy lecithin), jam preparation consists of removal of mature endosperm after breaking the outer hard shell followed by pairing the mature coconut endosperms to remove brown part. The paired white mature coconut endosperms are crushed in fruit mill at least four times thereafter passing through pulper (mesh size 1/32") to get fine mature coconut pulp. The second stage of mature coconut jam (10 Kg batch) preparation consists of preparation hypertonic sugar solution of known strength (55°Brix) and volume (1 Liter sugar solution i.e. 450ml water containing 550gm sugar followed by heating till sugar dissolves and filtration to remove any dirt present in the sugar). After filtration, a known amount of glucose (550g) and calcium chloride (200 ppm) as firming agent are added to the hypertonic sugar solution with proper stirring and heating till they dissolve completely. Immediately, a known amount of pectin (125g of 150 grade) previously mixed with 6 parts of sugar (750g) can be added to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling.
In another stage of mature coconut mixed with papaya jam preparation consists of addition of previously weighed mature coconut pulp (3.5 Kg) of 8°brix, ripe papaya pulp (1 Kg), emulsifier (0.2 % w/w soy lecithin) with proper stirring and heating to raise the brix again 55° and then remaining quantity of sugar (3.380 Kg) in correct proportion to help good setting, consistency and flavour is added. After sugar addition and proper mixing, the content is cooked rapidly for 15-20 minutes with constant stirring in steam-jacketed kettles. Intermittently, the "brix of the content is checked using refractometer. Once, the "brix of the content reached to 65°, a known amount of citric acid (0.3%) is added with proper stirring and heating till it reaches to 69°brix. At this stage, a known amount of preservative (0.1% sodium benzoate previously weighed and dissolved in 100ml of luke warm water) is added with proper stirring and heating of the content. Again at this stage optionally any food grade permitted color (mostly preferred 0.01% tartrazine color) is added with continuous stirring and heating till finished product reaches to 70°brix. Immediately, mature coconut endosperms, papaya and emulsifier (soy lecithin) based jam is hot
filled in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Next day, the product was evaluated for its taste, gel consistency and overall quality. The mature coconut endosperms, papaya and emulsifier (soy lecithin) based jam prepared using hypertonic sugar solution (55°brix) had excellent taste and perfect jam consistency. The yield of the mature coconut endosperms, papaya and emulsifier (soy lecithin) based jam was 9 Kg. The shelf of the product was found to be minimum of 3 months at room temperature but once bottle is opened it could be stored in refrigerated condition till further uses.
Example 14
The first stage of tender coconut mixed with papaya and emulsifier (soy lecithin), jam preparation consists of removal of mature endosperm after breaking the outer hard shell followed by pairing the mature coconut endosperms to remove brown part. The paired white mature coconut endosperms are crushed in fruit mill at least four times thereafter passing through pulper (mesh size 1/32") to get fine mature coconut pulp. The second stage of tender coconut, papaya and emulsifier (soy lecithin), jam (10 Kg batch) preparation consists of preparation hypertonic sugar solution of known strength (55°Brix) and volume (1 Liter sugar solution i.e. 450ml water containing 550gm sugar followed by heating till sugar dissolves and filtration to remove any dirt present in the sugar). After filtration, a known amount of glucose (550g) and calcium chloride (200 ppm) as firming agent are added to the hypertonic sugar solution with proper stirring and heating till they dissolve completely. Immediately, a known amount of pectin (125g of 150 grade) previously mixed with 6 parts of sugar (750g) can be added to this concentrated solution slowly in order to avoid lump formation with thorough stirring and heating till sugar dissolves and pectin just starts gelling.
In another stage of tender coconut, papaya and emulsifier (soy lecithin) based jam preparation consists of addition of previously weighed tender coconut pulp (3.5 Kg) of 8°brix, ripe papaya pulp (1 Kg), emulsifier (0.2 % w/w soy lecithin) with proper stirring and heating to raise the brix again 55° and then remaining quantity of sugar (3.380 Kg) in correct proportion to help good setting, consistency and flavour is added. After sugar addition and proper mixing, the content is cooked rapidly for 15-20 minutes with constant stirring in steam-jacketed kettles. Intermittently, the °brix of the content is checked using refractometer. Once, the °brix of the content reached to 65°, a known amount of citric acid (0.3%) is added with proper stirring and heating till it reaches to 69°brix. At this stage, a known amount of preservative (0.1% sodium benzoate previously weighed and dissolved in 100ml of luke warm water) is added with proper stirring and heating of the content. Again at this stage optionally any food grade permitted color (mostly preferred 0.01% tartrazine color) is added with continuous stirring and heating till finished product reaches
to 70°brix. Immediately, tender coconut endosperms, papaya and emulsifier (soy lecithin) based jam is hot filled in pre-sterilized glass bottles leaving proper head space and kept overnight for cooling at room temperature. Next day, the product was evaluated for its taste, gel consistency and overall quality. The tender coconut endosperms, papaya and emulsifier (soy lecithin) based jam prepared using hypertonic sugar solution (55°brix) had excellent taste and perfect jam consistency. The yield of the tender coconut endosperms, papaya and emulsifier (soy lecithin) based jam was 9 Kg. The shelf of the product was found to be minimum of 3 months at room temperature but once bottle is opened it could be stored in refrigerated condition till further uses.
The main advantages of the present invention are:
1. The new formulation adopted envisaged in the improvement of coconut jams consistency and reduction in mucilaginous texture.
2. The high degree brix (TSS) tender coconut water concentrate prepared may be used as a base material instead of cane sugar in the preparation of coconut jams (tender or mature or in combination with other suitable fruits).
3. The coconut jams prepared by the present invention has excellent sensory qualities in terms of color, texture, flavor and overall quality.
4. Coconut jams were microbiologically safe for consumption for minimum of three months.
5. The coconut jams prepared by the present invention has good storage stability like other commercial fruit based jams at room temperature without affecting the sensory qualities and also there was no rancidity development. Hence, peroxide value was found to be zero in the 3 months stored coconut jams.

We claim:
1. An improved process for the preparation of coconut jam, wherein the steps comprising:
a) selecting 8 to 9 months old tender coconuts having 5 to 10 TSS °Brix and harvesting coconut water followed by removing tender coconut endosperm and paring thereof to obtain white coconut flesh;
b) crushing of the white coconut flesh as obtained in step (a) in a fruit mill 4 to 5 times to get crushed pulp followed by passing through a pulper of mesh size 1/32" to get creamy white coconut pulp;
c) simultaneously, preparing coconut water based hypertonic sugar solution of strength in the range of 50 to 55°Brix at the temperature of 45 to 50°C and at a pressure of 70 to 72 mmHg followed by storage at temperature of 2 to 4°C;
d) adding 3.5 to 7.5 % w/w of a reducing sugar preferably glucose in combination with 2.5 to 6.5 % w/w maltodextrin and 0.0175 to 0.02 % w/w of firming agent of the kind such as herein described to the hypertonic sugar solution as obtained in step (c) under stirring and heating till all the ingredients dissolve completely to obtain a solution;
e) providing pectin previously mixed with 4 to 6 parts of sugar and adding it to the solution as obtained in step (d) in a concentration of 0.6 to 1.25% w/v under stirring and heating, to avoid lump formation till sugar dissolves and pectin starts gelling;
f) mixing 35 to 45 wt% of coconut pulp as obtained in step (b) with 5 to 10 wt% single fruit pulp or mixed fruit pulp optionally along with 0.2 to 0.5 % emulsifier of the kind such as herein described under stirring and heating to raise the brix to 55° followed by adding 45 to 47 % w/w of cane sugar to obtain a premix;
g) cooking the premix as obtained in step (f) for 15 to 20 minutes with constant stirring in steam-jacketed kettles to get a product of 64-65°brix;
h) adding 0.28 to 0.35 % w/w of citric acid to the product as obtained in step (g) under stirring and heating till the product reaches to 69 to 72°brix;
i) adding 0.005 to 0.01 % w/w of food grade permitted color and 0.02 to 0.1 % w/w of preservative to the product as obtained in step (h), under stirring and heating to obtain the desired coconut jam;
j) optionally, hot filling the jam as obtained in step (i) in pre-sterilized glass bottles leaving proper head space and keeping overnight for cooling at room temperature.
2. A process as claimed in claim 1, wherein the reducing sugar used is glucose.
3. A process as claimed in claim 1, wherein the firming agent used is calcium chloride.
4. A process as claimed in claim 1, wherein the emulsifier used is soy lecithin.
5. A process as claimed in claim 1, wherein the preservative used is sodium benzoate.
6. An improved process for the preparation of coconut jam substantially as herein described with reference to the foregoing examples.