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The Quality of High Pressure-Induced and Heat-Induced Hyuganatsu marmalade

Journal of Food Science and Engineering 2013年第12期3卷 668-677页

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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Sensory Evaluation of Syneresis Reduced Jam and marmalade Containing Gum Arabic from <i>Acacia senegal</i>var. <i>kerensis</i>

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Food and Nutrition Sciences 2019年第11期10卷 1334-1343页

作者： Ruth I. Kavaya Mary N. Omwamba Ben N. Chikamai Symon M. Mahungu Dairy Food Science and Technology Department Egerton University Nakuru Kenya Network for Natural Gums and Resins in Africa (NGARA) Nairobi Kenya

Jams and marmalades are some of the most popular food products because of their low cost, all year long availability and appealing sensory properties. These products are described as gels with pectin as the gelling agent used in its formulation. Gels are a form of matter intermediate between a solid and a liquid. They consist of polymeric molecules cross-linked to form tangles, and interconnected molecular network immersed in a liquid medium. However, the jams and marmalades require stabilization by hydrocolloids. The most common hydrocolloid stabilizer is pectin which is available as a low methoxy pectin or high methoxy pectin. Unfortunately, under mechanical stress, pectin gels may be damaged leading to the release of colloidal water. The release of the colloidal water is termed as syneresis. This problem may be solved by integrating pectin with other stabilizers having thickening properties. Jams were prepared using plums and pineapples while marmalades were prepared from oranges and lemons. Gum Arabic from Acacia senegal var. kerensis was added in the range of 1% - 5% which fell within the additives category. The prepared jams and marmalades underwent sensory evaluation using semi-trained panelists. The prepared jams and marmalades showed no evidence of syneresis. The jams and marmalades were subjected to a sensory panel who scored the different attributes against a 7-point hedonic scale. Gum Arabic at different levels was found to have a significant contribution to the consumer acceptance of the fruit spreads prepared. This is the first time that syneresis reduced jams and marmalades containing gum Arabic from Acacia senegal var. kerensis are being reported. Sensory evaluation was carried out on different fruit spreads used in the study to assess the impact of gum Arabic from Acacia senegal var. Kerensis. The parameters include taste, texture, spreadability, aroma, flavour, colour and general acceptability. Red plum jam and Pineapple jam had its best performanc

关键词： Gum Arabic Syneresis Jam marmalade

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几种马末兰(marmalade)制品的加工技术

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中国果品研究 1990年第4期10卷 31-32页

作者：高海生 Jo Ann Shirley 河北农业技术师范学院

一、英国的马末兰原料:桔子 7个柠檬 2个水 3.75糖 3公斤步骤 1.将桔子和柠檬冲洗干净。 2.将果实去皮,并将皮上的桔络去除干净,将皮切成小块,放入一大的带柄锅中。 3.将果实表面的桔络去掉,并将桔络放入一较大的容器中。 4.将桔子和柠... 详细信息

一、英国的马末兰原料:桔子 7个柠檬 2个水 3.75糖 3公斤步骤 1.将桔子和柠檬冲洗干净。 2.将果实去皮,并将皮上的桔络去除干净,将皮切成小块,放入一大的带柄锅中。 3.将果实表面的桔络去掉,并将桔络放入一较大的容器中。 4.将桔子和柠檬果肉切成块,并把桔络和种子分离出去。将果肉放入盛有果皮的大的带柄锅中,

关键词：柠檬皮果实表面加工技术 marmalade 成块切成小块煮制囊衣热杀菌缓慢加热

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marmalade的跨平台移动应用开发SDK支持MIPS架构

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单片机与嵌入式系统应用 2012年第9期 32-32页

美普思科技公司(MIPSTechnologies,Inc)以及marmalade宣布,两家公司正合作将marmaladeSDK支持带到MIPS架构。许多全球畅销的2D和3D游戏,包括DrawSomething(画东西)、CallofDuty(决胜时刻)、CuttheRope(切绳子)、LaraCroft(古墓

关键词：移动应用开发 MIPS 跨平台 marmalade SDK

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