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제주산 궁천조생의 특성과 젤리화 식품의 제조 KCI 등재 SCOPUS

Physicochemical Properties of Citrus miyakawa wase Produced in Cheju, and Citrus Jam-making

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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

Soluble solids and total carbohydrates of Citrus miyakawa wase harvested middle of November 1993 Topyung-Dong, Seogwipo-si, and Cheju were 10.7 and 8.57%, and carbohydrate was consisted of about 1/2 sucrose, 1/4 glucose and 1/4 fructose, respectively. Acid content of citrus Juice was 1.04%, and citric acid was 74.27% of total organic acids. Fruit weight, peel thickness, soluble solids, pH, hardness and edible part ratio had a good correlation in linear function with increasing fruit size. Total carbohydrate, reducing sugar and vitamin C of citrus jam made on optimum conditions were 65.33%, 27.98%, and 51.40mg/100g , respectively. Microbial growth on the products were not recognized at 3 for a month. Compared with other related citrus jellying products, the test sample was excellent in appear ance, taste and total preference degree on sensory evaluation.

저자
  • 고정삼
  • 고남권