Abstract
Seven sorts of domestic citrus fruits were investigated to determine their acceptability as low sugar materials for the processing of a low sugar marmalade, which was recently desired.
All of the fresh fruits contained sufficient pectin to jelly, but except for hyuganatsu all of them were insafficient in pH to jelly. Seven sorts of marmalade were made from each whole fruits and 45% sugar. Five of them which did not jelly, were soon jellied by the addition of a slight amount of citric acid. The marmalade made from the flavedo of citrus peel, citric acid, pectin, and sugar was investigated fov acceptability by the measurment of sugar content, PH, consistency of jelly, hardness and proportion of peel, and sensory test.
The marmalade made from iyo, navel, kotokan, anseikan, or hassaku had the same preference as two kinds of popular marmalade found in the market.
