Naslov
The possibilities of mandarins processing

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

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
2nd Central European Meeting 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists / Karlović, Damir - Zagreb : Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam, 2005, 149-156

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

Mjesto i datum
Opatija, Hrvatska, 17.10.2004. - 20.10.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
mandarins; processing; juice; low sugar marmelade; candied peel; dehydrated peel

Sažetak
In the laboratory conditions four different mandarins products were produced: 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 content, sugar and ascorbic acid. 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. The best recipes were chosen according to sensory evaluation and conducted to physical and chemical analysis. Obtained results showed that mandarins could be raw material for many different high quality products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA