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Pregled bibliografske jedinice broj: 222885

Mogućnosti prerade mandarine


Levaj, Branka; Dragović-Uzelac, Verica; Bursać, Danijela; Lukešić, Željka; Banović, Mara; Kovačević Ganić, Karin; Repajić, Maja; Sklevicky Tadić, Nana; Smernjak, Barbara
Mogućnosti prerade mandarine // Book of abstracts: 2nd Central European Meeting and 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Karlović, Damir (ur.).
Zagreb: Food Technologists, Biotechnologists and Nutritionists Society, 2004. (poster, nije recenziran, sažetak, znanstveni)


Naslov
Mogućnosti prerade mandarine
(The possibilities of mandarins' processing)

Autori
Levaj, Branka ; Dragović-Uzelac, Verica ; Bursać, Danijela ; Lukešić, Željka ; Banović, Mara ; Kovačević Ganić, Karin ; Repajić, Maja ; Sklevicky Tadić, Nana ; Smernjak, Barbara

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts: 2nd Central European Meeting and 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Karlović, Damir - Zagreb : Food Technologists, Biotechnologists and Nutritionists Society, 2004

Skup
2nd Central European Meeting and 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Opatija, Hrvatska, 17.-20. 10. 2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
Mandarine; Prerada; Sok; Niskokalorična marmelada; Kandirana korica; Sušena korica
(Mandarins; Processing; Juice; Low sugar marmelade; Crystalized peel; Dehydrated peel)

Sažetak
In the laboratory conditions were produced four different mandarins products: juice, low sugar marmalade, candied peel and powder of dehydrated peel. Based on previously determined physical and chemical parameters of mandarins several recipes of juice and low sugar marmalade were defined and prepared. The recipes of juice differ in the level of fruit contents, sugar and ascorbic acids. The recipes of marmalade differ in the level of fruit content and in kind of sugar which is added to marmalade (sucrose or fructose). The samples of candied peel and powder of dehydrated peel differ in process parameters: boiling time of peel before dehydration and candying, and temperature of sugar solutions during candying. According to sensory evaluation the best recipes were chosen and conducted to physical and chemical analysis. Obtained results show that mandarins could be row material for very different products high quality. Keywords: mandarins, processing, juice, low sugar marmalade, candied peel and dehydrated peel.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



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