| Budget Amount *help |
¥4,420,000 (Direct Cost: ¥3,400,000、Indirect Cost: ¥1,020,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2013: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2012: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Outline of Final Research Achievements |
Heat-induced jam and marmalde have some faults, such as an off-flavor and deterioration of the food components' nutrients, especially their color. The objectives of this study are to establish a process for pressure-induced marmalade (without both heating or the addition of pectin) and compare it with heat-induced marmalade. Flavedo and jelly in high pressure-induced marmalade maintained a natural color. Flavedo in heat-induced marmalade was softer than that of pressure-induced marmalade. There was no difference in viscosity between heat-induced and high pressure-induced marmalade. High pressure-induced marmalade was preferred by a sensory test because fresh flavor and color were maintained.
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