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作者： hiroko Kuwada Yuri Jibu Mayumi tabuchi Ai Teramoto Kayoko Ishii Michiko Fuchigami Department of Nutrition and Life Science Fukuyama University Fukuyama Hirosima-ken 729-0292 Japan Department of Nutritional Science Okayama Prefectural University Soja Okayama-ken 719-1197 Japan Department of Health and Nutrition Kanto Gakuin University Yokohama Kanagawa-ken 236-8501 Japan

Hyuganatsu is a typical Japanese citrus with desirous smell and edible albedo. The objectives of this study are to establish a method for softening hyuganatsu peel without heating and a process for making a high pressure-induced （HP-） marmalade and to compare with heat-induced （H-） marmalade and citrus shaddock family marmalade. Firmness of peel was （greatest to least） pressurized at 500 MPa for 30 min, soaked in citric acid solution at pH 2.7 for 24 h, and boiled for 10 min, respectively. The cell walls of flavedo and albedo did not loosen after pressurization. However, after soaking or heating, the middle lamella of albedo separated. When flavedo was soaked at pH 2.7, 9.3% of pectin was extracted. The amount of naringin was the least in hyuganatsu 〈 pummelo 〈 grapefruit）, and juice sacs 〈 flavedo 〈 segment walls 〈 albedo, respectively. Thus, marmalade was processed. Albedo, segment walls and juice sacs of hyuganatsu were homogenized with citric acid solution （pH 2.7） and mixed with sliced flavedo. Then it was soaked for 24 h at pH 2.7. Sucrose was then added （final sugar 50%）, vacuum packed, then pressurized for 30 min at 500 MPa or boiled for 10 min, respectively. There was no significant difference in sensory evaluation between HP- and H-marmalade. However, the color, transparency and total evaluation of HP-marmalade were better than H-marmalade. Consequently, total evaluation of hyuganatsu-HP-marmalade was rated highly. So, hyuganatsu was considered to be more suitable for marmalade because it was more palatable than the others.

关键词： Hyuganatsu pectin high pressure processing marmalade texture structure.

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Relationship between Pectic Substances and Strand Separation of Cooked Spaghetti Squash--Part 2. Changes in Firmness, Histological Structure and Pectic Substances during Soaking in Pectin Extractants

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Journal of Food Science and Engineering 2014年第4期4卷 228-235页

作者： Kayoko Ishii Ai Teramoto hiroko Kuwada Chihiro Nakazaki Yuri Jibu Mayumi tabuchi Michiko Fuchigami Department of Nutrition and Life Science Fukuyama University Fukuyama Hirosima-ken 729-0292 Japan Department of Health and Nutrition Kanto Gakuin University Yokohama Kanagawa-ken 236-8501 Japan Department of Nutritional Science Okayama Prefectural University Soja Okayama-ken 719-1197 Japan

The flesh of spaghetti squash separates into strands when cooked. The purpose of this paper is to investigate the cause of strand separation （during cooking） by soaking for 24 h at 35 ℃ in solutions with three kinds of pectin extractant. The changes in strand separation, firmness, histological structure and the pectin of flesh during soaking in 0.01 N HCI solution （pH 2.0）, 0.035 M ammonium oxalate solution （pH 4.0） or 2% sodium hexametaphosphate solution （pH 4.0） were investigated. When flesh was soaked in the HCI solution, the separation into strands and removal of calcium and magnesium were greater than that soaked in other pectin extractants. High methoxyl pectin was extracted by soaking in HC1 solution （pH 2.0） due to removal of polyvalent cations. This result shows that high methoxyl pectin glues strands together in the flesh of spaghetti squash. The shape of the cells which constituted strands was round; on the other hand, that of cells surrounded strands was elongated. When cooked in boiling water or soaked at pH 2.0, the shape of the former cells was maintained, but the latter cells, which contributed to adhesion between strands, broke down. Thus, the flesh separated into strands. When flesh was boiled for 15-30 min, pectin degraded and dissolved in the cooking solution; consequently, the flesh separated into strands and also the middle lamella of cell walls of strands separated. However, pectin remaining in strands maintained their crispness.

关键词： Spaghetti squash pectin texture histological structure strand separation soaking pectin extractant.

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Changes in Texture, Structure and Pectin of Peach during Pressurization, Heating or Processing of High-pressure-induced and Heat-induced Jam

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Journal of Food Science and Engineering 2013年第1期3卷 1-8页

作者： hiroko Kuwada Yuri Jibu Keiko Nakamura Mayumi tabuchi Ai Teramoto Kayoko Ishii Yasumi Kimura Michiko Fuchigami Department of Nutrition and Life Science Fukuyama University Fukuyama Hirosima-ken 729-0292 Japan Department of Nutritional Science Okayama Prefectural University Soja Okayama-ken 719-1197 Japan Department of Health and Nutrition Kanto Gakuin University Yokohama Kanagawa-ken 236-8501 Japan

The objectives of this study are to research the relationship between pectin and the softening of peach by soaking in citric acid solutions for 24 h at 35 ℃, pressurizing for 30 rain at 500 MPa or heating for 10 min. Also, comparing high-pressure-induced jam （HP-jam） and heat-induced jam （H-jam） were evaluated. It was found that firmness of the peach decreased greatly when soaked at pH 2.0 〉 heated 〉 soaked at pH 2.2 or 2.5 〉 pressurized, respectively. About 88% of the peach pectin was water-soluble-pectin and high-methoxyl pectin, while low-methoxyl pectin was slight. During pressurization, the pectin did not change. However, pectin degraded through hydrolysis during heating; consequently, the middle lamella separated. Also, eight kinds of peach jam （65% sugar, pH 2.0 or pH 2.2, and 50% or 60% sugar, pH 2.5） were compared. Both color and flavor of HP-jam were better than H-jam. As the pH values were lower, L-, a-, b-values of jam became higher, and the jam became pinker. Raw peach contained about 0.3%-0.4% pectin, therefore, an addition of 0.6% pectin was needed for both HP- and H-jams. However, there was no great difference in rheology or sensory evaluation between HP- and H-jams.

关键词： Peach pectin high pressure processing jam texture structure.

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