The quality of high pressure-induced and heat-induced yuzu marmalade

Abstract

Yuzu is a typical Japanese citrus with a desirable smell. 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. Sliced peel (flavedo) was soaked in 2% citric acid solution (pH 2.0). Albedo, endocarp and juice sacs were homogenized with 0.3% citric acid solution (pH 2.5). After soaking for 24 h, these were mixed and 50% or 60% sucrose of the total weight was added, then pressurized at 500 MPa or boiled (process A). Process B: all processing was done at pH 2.7. Peel of 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 with 50% sugar was preferred by a sensory test because fresh flavor and color were maintained.

Keywords:

• yuzu
• pectin
• high pressure
• texture
• rheology
• marmalade

Acknowledgements

We thank Ms N. Imazu and Ms H. Asao for technical assistance. A part of this work was supported by a Grant-in-Aid for Scientific Research (C) from the Ministry of Education, Science, Sports and Culture in Japan.