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Fruit chutney is a product made in the same way as jam except that spices, salt, and acid (vinegar) in addition are added. The total soluble solids in chutney are] also less than that of jam. The product shall be of good quality with a palatable and appetizing taste. As per Food Safety and Standards Regulations, chutney\ shall contain a minimum of 40% fruit (w/w) in the final product with total soluble solids not less than 50%. The acidity in the final product shall not be more than 2% with ash content not exceeding 5%. However, for vegetablebased chutney as well as hot & sour (spicy) chutney, the TSS shall not be less than 25%.
Recipe: The generalized recipe for the preparation of chutney from different fruits is as under:

Jelly is prepared by boiling the fruit with or without the addition of water, straining the extract, and mixing the clear extract with sugar followed by cooking the mixture to a stage at which it will set to a clear gel. The jelly should be transparent, well set, but not too stiff, and have an original flavour of the fruit. It should be attractive in colour and should keep its shape when removed from the mould. As per FSSAI specification, the quantity of fruit and soluble solids in the final product (jelly and marmalade) shall not be less than 45 and 65 per cent (w/w) respectively. Jelly is made from fruit extract while jam is made from fruit pulp, therefore, jelly in contrast to jam is considered to be transparent and clear in appearance. Guava jelly is the most common commercial product.
Jellies: In the preparation of jellies, pectin is the most essential constituent which help in making the gel. Since, pectin is present in the cell walls of fruits as such fruit peel, whole or fruit slices along with a small quantity of water are gently boiled to extract the maximum proportion of pectin solution in the water extract. This water extract is used for the preparation of jelly.

Materials Required

Fruits juice, enzymes (pectinase, cellulase, pectinase CCM etc.), filter press, buchner filter apparatus, water bath, filter paper pulp, buchhi type rotary vacuum evaporator, freeze concentrator, membrane concentrator (whichever available), vacuum grease.

Procedure

    1.    Extract the juice as discussed in earlier exercises. Take a known quantity of juice in a conical flask.
    2.    Add enzymes i.e. pectinase @ 0.2% to the juice and keep in a water bath at temperature of 40-50ºC for 2 hrs.
    3.    Shake the flasks occasionally for uniform mixing of enzyme all throughout the flask during the enzymatic treatment.
    4.    Leave the flasks undisturbed for 10-12 hrs for allowing the insoluble solids to settle at the bottom of the flask.
    5.    Siphon the clear juice from the top of the flask.
    6.    Pass this siphoned juice through filter press or through a 0.4-0.5 cm thick bed of filter paper pulp in a Buchner filter apparatus or filter press.
    7.    Record the volume of the clarified juice obtained. Calculate the wastage.
    8.    Concentrate the juice in rotary vacuum evaporator at 50+2ºC temperature and at 28-30” Hg vacuum to a TSS of about 50 to 70º Brix. Record the exact TSS.
    9.    Record the volume of condensate obtained in the round bottom flask of the buchhi apparatus.
    10.    Calculate the folds of concentration

Fruit syrup is a beverage that contains at least 25% fruit juice/pulp, 65% total  soluble solids and acidity ranging between 1.2 -1.5%. It is preserved by using
350 ppm SO2 or 600 ppm benzoic acid. Fruit syrup is diluted before serving. Syrup can be made from the juice/pulp of jamun, ginger, lemon, phalsa, rose extract, bael, pomegranate, and brahmi (Bacopa monnieri) leaves/root extract, etc. Besides, a syrup/sharbat containing a minimum of 10 per cent of dry fruits is also regarded as fruit syrup.
Recipe: The generalized recipe for the preparation of syrups from different fruits is as under:

Materials Required

Apple (or any local fruit), fruit mill, hydraulic press, weighing balance, Refractometer/sugar pectinol, diammonium hydrogen phosphate, Saccharomyces cerevisiae culture, Potassium metabisulphite (KMS) etc.

Procedure

    1.    Take a known quantity of apple (or any other fruit) say 20 Kg
    2.    Extract the juice as discussed in earlier exercises.
    3.    Add about 200 ppm of kms.
    4.    Add sugar syrup to increase the TSS to about 20 – 24ºBrix.
    5.    To about 10 Kg of juice diammonium hydrogen phosphate (10 g) and pectinol (20-25 g are added).
    6.    Take about 500 ml of this mixture in a conical flask and add pure Saccharomyces cerevisiae culture @ 1 % and plug the neck with cotton. Keep at 22-24ºC to complete the fermentation within one day and yeast culture is ready.
    7.    Add this culture to about 10 Kg of must for further fermentation (i.e. culture is added @ 5% therefore 500 g is added to 10 Kg must).
    8.    Record the TSS of the must before fermentation.
    9.    Keep must for fermentation in big jars (narrow mouth) filled to about 75 % of their volume. Close the mouth of jars or bottles with cotton plug.
    10.    Allow fermentation to take place at 22-24ºC for about 10–15 days.
    11.    When no more bubbles are coming out of the jars, fermentation is complete. At this stage the TSS reaches about 7º Brix.
    12.    Siphon the wine. Add filter aids if wine is not clear.
    13.    Blend the wine with sweetening agents if required.
    14.    Fill in beer bottles by keeping a head space of about 2.5 cm followed by crown corking them.
    15.    Pasteurize the bottles by keeping at 62.5ºC for 20 min.

Materials Required

Fruit pulp, cane sugar, potable water, essence, citric acid, colours, preservatives, weighing balance, glass jars (500 ml capacity), jar closures, hand refractometer, steel pan, ladle etc.

Procedure

    1.    Select sound and fresh fruits, free from any blemishes. Generally a mixture of ripe and unripe fruits should be taken as the ripe fruits impart good flavour and the unripe fruits are rich in pectin, required for a good set.

    2.    Wash the fruits thoroughly. Cut into 4-8 pieces depending upon the fruit and size
    3.    Boil the fruit pieces for about 20-25 min in boiling water and pass through pulper to get a good pulp.
    4.    Weigh known quantity of fresh or preserved pulp and add about equal quantity of sugar (preferably in 45:55 ratio)
    5.    Cook the mixture on gas flame by occasional stirring. 
    6.    When the mixture becomes thick, perform sheet test.
    7.    Citric acid is added generally towards the end of cooking. Addition of all the acid in the beginning may result in stickiness and poor set. 
    8.    Remove from the flame when the mixture gives a clear sheet
    9.    Flavours, colours etc may also be added towards the end of boiling. 
    10.    Fill the jam in glass jars (preferably pre-warmed in hot air).
    11.    Close the jars with lug caps and allow to cool overnight.
    12.    Label and store in a cool place.

Materials Required

Fruit extract, cane sugar, potable water, essence, citric acid, colours, preservatives, weighing balance, glass jars (500 ml capacity), jar closures, hand refractometer, steel pan, ladle etc.

Procedure for Jelly

    1.    Select sound and fresh fruits, free from any blemishes. Generally a mixture of ripe and unripe fruits shouldbe taken as the ripe fruits impart good flavour and the unripe fruits are rich in pectin, required for a good set.
    2.    Wash the fruits thoroughly. Cut into 4-8 pieces depending upon the fruit and size
    3.    Boil the fruit pieces in water (about ½ to an equal weight of fruits for fruits like apple and 2-3 times the weight of sliced fruits in case of citrus fruits) for about 30 min. with occasional stirring. Strain the boiled mixture through coarse muslin cloth to get a clear pectin extract
    4.    A second extract may also be taken by boiling the same mass again and straining.
    5.    Add sugar (usually 3/4th to one part of the extract or in 45:55 ratio) to the pectin extract and boil in a stainless steel pan. Add required quantities of acid towards the end of boiling.
    6.    Remove the scum rising on the top of boiling mass occasionally.
    7.    To avoid charring, occasional stirring is also done.
    8.    To avoid destruction of pectin the cooking should be completed fast
    9.    Determine the end point of jelly as detailed ahead.
    10.    Fill in hot dry glass jars and cool rapidly
    11.    Pour a thin layer of hot molten paraffin wax seal to avoid moulding.   
    12.    Label and store in a cool place.

Materials Required

Lime fruits, green chillies, ginger salt (common), stainless steel pans, kinives, weighing balance, spices etc. 

Procedure

    1.    Select sound and mature fruits of lime, mature but green chillies having good size and ginger rhizomes.
    2.    Wash the lime fruits, ginger and chillies properly in running cold water.
    3.    Cut the lime fruits into pieces / halves. 
    4.    Remove the stalks of the chillies and cut into longitudinal slices. Peel ginger and cut into long thin slices.
    5.    Put the lime pieces, chilli and ginger slices in a wide mouthed pre-sterilized glass jar 
    6.    Add common salt @ 250g / Kg of material.
    7.    Squeeze some of the juice over the slices
    8.    Stir the mass well mixing thoroughly
    9.    In case the juice does not cover the material completely, add pre-boiled and cooled 5% solution of citric acid.
    10.    Keep the jar in Sun for about a week with occasional shaking of the material.
    11.    When the lime pieces start turning light brown, the pickle is ready for consumption.

Marmalade is a fruit jelly in which the slices of peel are suspended. The marmalades are prepared generally from citrus fruits like orange and lemon. The pectin and acid contents of the marmalades should be kept slightly higher  than that for jellies. Citrus marmalades are of two types: i) Sweet marmalade and ii) Bitter marmalade.
Procedure
Preparation of fruit extract: After washing the fruit, remove the outer yellow flavedo portion of the peel of citrus fruits thinly which contains colouring matter and volatile oils, whereas the inner white albedo portion contains pectin. The thin yellow peel is cut into fine shreds with a knife, or on a shredding machine, and the shreds are boiled and drained to remove the bitterness. The sliced or crushed fruit is boiled gently by simmering with 2 or 3 times its weight of water to extract the pectin. While it is being boiled, a teaspoonful of the clear extract is taken from the pan and tested with alcohol for its pectin content. The process usually takes 30 to 45 minutes.

Introduction

Different types of culture media are used for culturing microbes and plant tissues. Preparing as well as sterilizing them properly following appropriate method with safety for the desired purpose are important parts of research work. In this chapter, we will discuss briefly about different types of media, their composition, preparation and sterilization in laboratory for microbial or plant tissue culture.

Culture Medium

Ingredients mixed to prepare solid, liquid or semi-solid substance to support the growth of microorganism or plant tissue in vitro (outside the body) is called culture medium. Frequently, it becomes important to grow microorganism or plant/animal tissue in vitro for any or all of the following purposes:

• To study characteristic features or properties of microorganisms.

• To identify the causal organism(s) of infection in a clinical sample, so that appropriate remedy can be determined.

• To culture/multiply microorganism or plant/animal tissues in vitro for research or commercial purposes.

• To prepare/produce biological molecules, vaccines, antigens, proteins, metabolites, etc. in vitro for research or industrial purposes.

Abstract

Pomegranates are usually consumed as fresh fruit, with only a limited quantity being processed into products like juice, syrup, beverages, wine, confectionary and anardana. The special structure of fruit is one of main factors which limit its industrial processing. Knowing the importance of health benefits of pomegranate and all related aspects, the present study was carried out in order to utilize pomegranate fruit for preparation of pomegranate mouth freshener. Arils of two cultivars like Ganesh and Araktaweredried by two drying methods viz., sun drying (SD) and cabinet drying (CD).Nutritive and palatable mouth freshener was prepared from anardana of two different cultivars as Ganesh (G) and Arakta (A). Production cost of 100g pomegranate mouth freshener is about Rs.55/. It was noticed that moisture content, acidity and ascorbic acid content decreased at the end of storage.

PRACTICAL 1: PREPARATION OF READY-TO-COOK MUSHROOM PASTA

Pasta is a product originally made from wheat and is of different shapes and sizes. It is generally rich in carbohydrate but is deficient in protein especially amino acid balance. Therefore, addition of spices and dried vegetables may solve this problem. Moreover, fortification of pasta with tomato, garlic, mushroom or spinach makes it nutritious for consumption. Since instant foods are widely becoming popular and consumed throughout the world and is also a fast growing sector of the noodle industry because of busy life schedule of people.

Preserve (Murabba) is made by cooking the fruit either whole or in slices/ pieces in sugar syrup of heavy concentration (65-70oBrix). Usually for 1 kg fruit around 1.75 kg sugar is used and the cooking is continued till the TSS reaches 68oB. Fruits like petha (ash gourd), aonla, bael, apple, pear, karonda, pineapple and papaya etc., are used for making preserve/murabba.
Candies are also prepared similarly but the TSS is maintained up to 75-80%. For candy preparation, the fruit pieces are dipped initially in 55-60% sugar solution and the TSS of the syrup is increased by 5% everyday up to 4-5 days and then the fruit slices are drained free of syrup and dried in driers. Fruits like aonla, karonda, cherry, apple, ginger peels of orange, lemon, and grapefruit etc., and petha (ash gourd), are used for candy preparation.
Selection and preparation of fruits: Wash the fruits in water to remove dirt and residues. Peel, core and cut the fruits into pieces. Pricking should be done with stainless steel forks. In case of petha (ash gourd), after pricking place them in lime water

Beverage is a drinkable product which includes all drinks fermented or unfermented, sweetened or unsweetened. It may be fruit based or non-fruit beverage. Fruit based beverage is the fruit juice that has been considerably altered in its composition before consumption e.g. drink, squash, nectar etc. In this chapter, preparation of RTS drink and squash has been discussed.

1. PREPARATION OF READY-TO-SERVE (RTS) DRINK FROM FRUITS

Theory: RTS is a type of fruit beverage which contains at least 10% of fruit juice and 10 degree Brix as Total Soluble Solids (TSS) with 0.3% acidity. It is not diluted before serving, hence it is known as ready-to-serve beverage. It can be prepared from fresh/preserved pulp/juice of various fruits like mango, litchi, apricot, guava, lemon etc.

Tomato, apple, plum, mushroom, etc., are used successfully for the preparation of sauces. Sauces are of two kinds 1) thin sauces consisting of vinegar extracts of flavoring material like herbs or spices and 2) thick sauces which are highly viscous.
Sauces are prepared by maceration of spices, herbs, fruits, and vegetables in cold vinegar or by boiling. Thickening agents like pectin, carboxymethylcellulose,n etc., are also added to sauces to prevent the sedimentation of solid particles. The sauce is generally cooked to such a consistency that it can be freely poured without fruit tissues.
Procedure
Tomato fruits are washed, cut into pieces, and heated/boiled for about 10 minutes in their own juice in SS pan to soften the tissue. The heated fruit mass is passed through a pulper to separate skin and seeds. Half of the sugar and spices are placed in a muslin cloth bag which is then immersed in the pulp during cooking. Cooking is continued till the pulp is reduced to half of the original volume.

1. Preparation of Standard Sodium Hydroxide Solution

 Introduction

 When oxalic acid reacts sodium hydroxide, sodium oxalate and water are

form. Phenolphthalein indicator detects the end point by its characteristics

colour change.

 Apparatus

 Burettes, pipette, volumetric flask, beaker

 Reagents

 • Oxalic acid crystals

 • Sodium hydroxide – 0.1 N approximate

 • Phenolphthalein solution – 0.1 percent in ethyl alcohol

Procedure Preparation of 0.1 N oxalic acid solution 1. Weight accurately 1.575 g of oxalic acid into a 250 ml beaker using a weighing bottle. 2. Add some distilled water to the beaker and dissolve the oxalic acid with the help of glass rod. 3. Transfer the solution into a 250 ml volumetric flask through a funnel. 4. Wash the beaker 3- 4 times with small quantities of distilled water and transfer the washing into the flask. 5. Make up the volume up to the mark with distilled water and mix thoroughly. 6. Preparation of approximately 0.1 N sodium hydroxide solution 7. Weigh about 4.25 g of sodium hydroxide pellets and dissolve into 200 ml of distilled water.

Materials Required

Tomato fruits, pulper, steel pans, weighing balance, refractometer, sugar, salt, spices, acetic acid, citric acid, muslin cloth etc.

Procedure
I. Puree

    1.    Extract fruit pulp by Hot process as told by the teacher.
    2.    Record the TSS of the pulp.
    3.    Concentrate the pulp by heating to 12º Brix (heavy puree)
    4.    Hot fill the boiling puree into pre-sterilized glass bottles (200 ml cap.)
    5.    Seal the bottles by crown corking
    6.    Heat process in boiling water in a big aluminium pan for 15-20 min. 
    7.    Cool the bottles to room temperature as quickly as possible.
    8.    Label and store at a dry place.

Objective: Preparation of Turmeric powder
Turmeric (Curcuma longa L), the ancient and sacred spice of India known as ‘Indian saffron’ is an important commercial spice crop grown in India. It is used in diversified forms as a condiment, flavouring and colouring agent and as a principal ingredient in Indian culinary as curry powder. It has anti-cancer and anti-viral activities and hence finds use in the drug industry and cosmetic industry. 'Kum-kum', popular with every house wife, is also a by-product of turmeric. It finds a place in offerings on religious and ceremonial occasions. A type of starch is also being extracted from a particular type of turmeric. The increasing demand for natural products as food additives makes turmeric as ideal produce as a food colourant. India is the largest producer, consumer and exporter of turmeric in the world.

A puppet is an object resembling a human, animal, or mythical figure, animated or manipulated by a puppeteer. Puppetry, an ancient form of theatre dating back to the 5th century BC in Ancient Greece, encompasses a wide array of puppet types, crafted from diverse materials to suit various forms and purposes.

Puppets vary greatly in complexity, from simple constructions to intricate designs. The puppeteer controls movements using hands, arms, or devices like rods or strings, manipulating the puppet’s body, head, limbs, and sometimes its mouth and eyes. Often, the puppeteer provides the character’s voice, synchronizing speech with puppet movements, which together convey narratives and stories.

Among the simpler puppet types are finger puppets, miniature figures fitting onto a single finger, and sock puppets, created and animated by inserting a hand into a sock, manipulating the hand to simulate the puppet’s mouth movements. Hand puppets, including live-hand puppets operated by one hand inside the puppet, and larger versions like live-hand puppets requiring two puppeteers, also feature prominently.