文章基本信息

标题：Researches on the Composition of Raspberry Fruits Grown in Bursa Region and the Characteristics of the Marmalades Produced from Them
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作者：Şeküre Görtay ; Oğuz Kılıç ; Nurcan Özler 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1997
卷号：22
期号：2
出版社：Association of Food Technology, Turkey
摘要：In this research fresh and frozen for three months raspberries were processed to marmalade using 9 different methods. When the methods were being prepared the amounts of pulp, sugar and glucose syrup were kept fix and the amounts of pectin and citric acid had been changed. The marmalades were stored for 30 days and physical, chemical and organoleptic analyses were carried out. The best results were obtained when 0.8% pectin-0.2% citric acid and 0.8% pectin-0.1% citric acid used. Generally the marmalades prepared by using 0.8-1.0% pectin and 0.1-0.2% citric acid were mostly preferred. When we used 1.2% pectin, the marmalade had a very compact gel and the gel had been broken. Also, when we used 0.3% citric acid the marmalades were sour then normal.