期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2005
卷号：23
期号：01
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：This work had as objective the physical-chemical and sensorial evaluation of different
citric albedos, processed in a crafty matter, in the form of fruit preserves and of dried
crystallized products. The analyzed fruit preserves presented significant difference,
mainly, in the pH values, total soluble solids and vitamin C. In the crystallized products,
the main differences occurred in the contents of total soluble solids, total titratable
acidity and vitamin C. In the preference test, the fruit preserve as well as the crystallized
products elaborated with Citrus karnas albedo, reached the highest averages. In
conclusion, there is a need to test raw materials once they respond differently when
submitted to the same process. Among the studied species, the albedos of Citrus
karnas obtained better acting in the sensorial tests for fruit preserves and crystallized
products. Besides it requests smaller drying time. The maintenance of the albedos for
four days in NaCl solution was not enough for the naringina removal, being necessary
to prolong or to revise that stage of the process. The option for the fermentation as
pre-treatment of the peels can confer to the crystallized product softer texture.
