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KMID : 0380619930250010033
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 1 p.33 ~ p.38
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Manufacture of Processed Foods and its Quality Characteristics from Kumquats , a Citrus Varieth Produced in Cheju
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Abstract
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In order to utilize Kumquats as a processed products, a Citrus varieties produced in Cheju island, physicochemical properties of Kumquats, sensory evaluation of frozen Kumquats, sensory evaluation and texture parameter of Kumquats processed foods were investigated. Fruit size, weight, peel ratio, peel thickness, and Brix/acid ratio of Youngpa Kumquats cultivated in green house were 29.5 mm, 16.10g, 4.63 mm and 20.0 respectively, and it was suitable for as raw-eating and processing materials. Kumquats juice consisted of 58.27% citric acid, 32.49% malic acid, 9.14% tartaric acid and 0.08% malefic acid of total organic acids. Organic acid contents of Kumquats juice was very different from Citrus unshiu juice in malic acid content. Sensory evaluation on frozen Kumquats stored at -18C for 6 month was good for appearance, taste and texture as summer commodity. Vitamin C content of frozen Kumquats was 74.94 mg/100g, and its content was decreased slightly during fronzen storage. Hardness on Kumquats jam was lowered from 1,294 to 355 g-force as the ratio of Kumquats juice content was increased, but the changes of other texture parameter were not so large. Kumquats jam contained 40∼60% orange juice was evaluated as superior to orange jam for panelists.
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