Abstract
Immature Satsuma mandarin fruits, containing larger amount of organic acids (citric acid ca.3times, malic acid ca.5 times) than the mature ones, were used for making jelly. The jelly was produced by controlling concentrations of organic acid, sugar and gelling agent (carrageenan). The ratio of the gelling agent to the total weight of the jelly was mathematically determined from the relationship between carrageenan concentrations and breaking stress values of the jelly. There was no significant different of the taste between immature and mature mandarin fruit jellies. The utilization of the immature fruits is effective for saving amount of the juice needed for the jelly making. Jelly making is a feasible method to employ the immature Satsuma mandarin fruit.
