Procedure

Appears in

Published 2003

Label plates or cups with type of starch to be used to thicken fruit juice filling.
Prepare fruit juice filling using the formula above, or using any basic fruit juice filling made from clear juice. Prepare at least 15 ounces (450 grams) of each variation.
Transfer hot filling to tared stainless-steel bowl and cool in water bath to about 120°F (50°C), gently stirring; omit this step when using instant starch.
After cooling samples to 120°F (50°C), weigh bowl and filling; add back water to replace any lost to evaporation (for most sauces, this means bringing back weight of sauce to 15.8 ounces (452 grams). For filling made with no added starch, it will be 15.0 ounces (430 grams). Record amount of water added back in Additional Comments column of Results Table, which follows. (Note: If cornstarch samples begin to gel, it will be difficult to blend in water. Either use warm water, rewarm filling slightly, or do both.)
Transfer finished/cooled filling to labeled plates or clear cups, filling all plates or all cups to the same level.
Cover samples with covers or plastic wrap and refrigerate to cool to 35°–40°F (2°–4°C).

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