KMID : 1011620190350050507
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Korean Journal of Food and Cookey Science 2019 Volume.35 No. 5 p.507 ~ p.517
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Comparison of the Processing Properties of Citrus Cultivars
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Lee Mi-Yeon
Lee Bo-Ram Choi Ji-Ho Park Bo-ram Choi Han-Seok Yun Su-Hyun Kang Seok-Beom Kim Sang-Suk Park Kyung-Jin Park Shin-Young
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Abstract
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Purpose: This study examined the processing properties of citrus fruit for the choice of cultivars for juice and dried chip.
Methods: The chemical and processing properties of 10 cultivars of citrus fruit were evaluated according to the fruit size, hardness, pectin, moisture, color, organic acid, and free sugar contents.
Results: Tangor showed a three to four fold higher weight than Satsuma mandarin. Hallabong had the highest peel ratio, whereas Setoka and Redhyang had the highest pulp ratio. Redhyang and Hallabong showed the highest quantity of organic acid and free sugar. Setoka showed three to five fold higher hardness than Citrus Unshiu. Tangor had higher quantity of pectin than Satsuma mandarin. Setoka and Hallabong had the highest value of pectin (5.49~5.72%) in the peel and Redhyang had the highest value of pectin in the pulp (0.86¡¾0.08%). Harye-josaeng showed the highest yield of juice extraction and Hallabong showed the highest yield of the drying process.
Conclusion: From the results, Tangor is recommended for jam, puree, or dried chip, and Satsuma mandarin is recommended for juice.
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KEYWORD
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citrus, Tangor, Satsuma mandarin, juice, chip
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