仏手柑の調理加工適性に関する研究

• 木原 芳次郎

  国学院大学

• 川端 晶子

  東京農業大学

• 福島 晴子

  東京農業大学短期大学

• 関 春代

  東京農業大学短期大学

書誌事項

タイトル別名

• Studies on the Utilization of Fingered Citron
• Composition of fingered citron (especially pectic substances) and characteristics of jelly
• 仏手柑の成分(主としてペクチン)と,ゼリー特性について

抄録

To know the utilization aptitude of fingered citron, experiments were carried out in the following items:<BR>1. Determination of composition in fingered citron.<BR>2. Quantitative determination of pectic substance as calcium pectate.<BR>3. Comparison with some properties between pectic substances extracted from fingered citron and commercial pectin.<BR>4. Characteristics of pectin-sugar-acid-water jelly which are shown by Okada gelometer and curdmeter.<BR>As the result of the experiments, the fingered citron contains 2.62% (fresh weight basis) and 31.9% (dry matter basis) total pectic substances as calcium pectate, and it is verry rich in pectic constituents.<BR>Pectin of the fingered citron showed to have suitable characteristics for jelly and jam preparation.

収録刊行物

• 日本食品工業学会誌

  日本食品工業学会誌 18 (8), 383-387, 1971

  社団法人 日本食品科学工学会

詳細情報

• CRID: 1390282681382189568
• NII論文ID: 130003966555
• DOI: 10.3136/nskkk1962.18.383
• ISSN: 00290394
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可