engleski

The possibilities of mandarins' processing

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.

Mandarins; Processing; Juice; Low sugar marmelade; Crystalized peel; Dehydrated peel

nije evidentirano