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  1. 学術雑誌論文
  2. 沖縄農業研究会
  3. 沖縄農業
  4. 49巻1号
  1. 部局別インデックス
  2. その他

果実の追熟程度やpH調整がマンゴー‘アーウィン’のペースト品質に及ぼす影響

http://hdl.handle.net/20.500.12000/0002016956
http://hdl.handle.net/20.500.12000/0002016956
650a9e7a-ea29-4bff-9eea-f86597813342
名前 / ファイル ライセンス アクション
Vol.49no.1 Vol.49no.1 p.3-9.pdf
Item type デフォルトアイテムタイプ(フル)(1)
公開日 2019-09-12
タイトル
タイトル 果実の追熟程度やpH調整がマンゴー‘アーウィン’のペースト品質に及ぼす影響
言語 ja
作成者 広瀬, 直人

× 広瀬, 直人

ja 広瀬, 直人

前田, 剛希

× 前田, 剛希

ja 前田, 剛希

恩田, 聡

× 恩田, 聡

ja 恩田, 聡

伊礼, 彩夏

× 伊礼, 彩夏

ja 伊礼, 彩夏

島尻, 庸平

× 島尻, 庸平

ja 島尻, 庸平

菅原, 晃美

× 菅原, 晃美

ja 菅原, 晃美

ひろせ, なおと

× ひろせ, なおと

ja-Kana ひろせ, なおと

まえだ, ごうき

× まえだ, ごうき

ja-Kana まえだ, ごうき

おんだ, さとし

× おんだ, さとし

ja-Kana おんだ, さとし

いれい, あやか

× いれい, あやか

ja-Kana いれい, あやか

しまじり, ようへい

× しまじり, ようへい

ja-Kana しまじり, ようへい

すがわら, てるみ

× すがわら, てるみ

ja-Kana すがわら, てるみ

HIROSE, Naoto

× HIROSE, Naoto

en HIROSE, Naoto

MAEDA, Gouki,

× MAEDA, Gouki,

en MAEDA, Gouki,

ONDA, Satoshi

× ONDA, Satoshi

en ONDA, Satoshi

IREI, Ayaka

× IREI, Ayaka

en IREI, Ayaka

SHIMAJIRI, Youhei

× SHIMAJIRI, Youhei

en SHIMAJIRI, Youhei

SUGAWARA, Terumi

× SUGAWARA, Terumi

en SUGAWARA, Terumi

アクセス権
アクセス権 open access
アクセス権URI http://purl.org/coar/access_right/c_abf2
権利情報
言語 ja
権利情報 沖縄農業研究会
内容記述
内容記述タイプ Other
内容記述 ‘アーウィン’種のマンゴーを用いたペースト製造において,適切に追熟させた食べ頃の果実を用いると,カロテノイドを多く含有し,色や香りおよび食味に優れたペーストを製造することができた.未追熟の果実を用いると,糖酸比が低く,カロテノイド含有量が少なく,香りも悪くなることから,ペースト製造の原料には適さなかった.また,過熟の果実を用いると,色調は良いが,香りが悪くなった.ペーストをpH4.0未満に調整することで温和な条件での加熱殺菌が可能となり,アルコール類やアルデヒド類の香気成分を多く含有し,良好な色合いのペーストが製造できたが,糖酸比が低いことから加工用途に適する.\nGood quality (such as containing a lot of carotenoids and excellent in color, aroma and taste) of mango paste was able to produce by using properly matured mango ‘Irwin’. When using unripe fruit as raw material for paste production, the sugar-acid ratio and carotenoid content of paste were low, and flavor of paste became no good. Therefore, unripe fruit was not suitable for raw material for paste production. Also, when using overripe fruit as raw material for paste production, the color of paste was good, but the flavor of paste was not good. By adjusting the pH of the paste to less than 4.0, heat sterilization under mild conditions became possible, and a paste excellent in color could be obtained. Also, pH adjusted paste was rich in volatile compounds (alcohols and aldehydes). Because pH controlled paste shows low sugar-acid ratio, it is suitable for food processing materials.
内容記述タイプ Other
内容記述 論文
出版者
言語 ja
出版者 沖縄農業研究会
言語
言語 jpn
資源タイプ
資源タイプ journal article
資源タイプ識別子 http://purl.org/coar/resource_type/c_6501
出版タイプ
出版タイプ VoR
出版タイプResource http://purl.org/coar/version/c_970fb48d4fbd8a85
収録物識別子
収録物識別子タイプ ISSN
収録物識別子 1344-1477
収録物識別子タイプ NCID
収録物識別子 AN00083297
収録物名
言語 ja
収録物名 沖縄農業
書誌情報
巻 49, 号 1, p. 3-9
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