Abstract
Sensory evaluation was performed on Shiikuwasha (Citrus depressa Hayata) juice produced using three types of extractor, namely, a belt-press extractor, a centrifugal extractor and a screw-press extractor, and the chemical properties of the juice were examined. Juice yield was highest with the screw-press extractor. In terms of the chemical properties of the juice, including soluble solid content, titratable acidity, ascorbic acid content, ash content, recoverable oil content, pulp content and color value, the juice produced using the screw-press extractor had the best values. Regarding the color value, the juice produced using the screw-press extractor had a high L* value and b* value, showing a yellow color. However, in terms of sensory evaluation, the juice produced by the screw-press extractor was evaluated to be unsuitable for drinking. The juice produced using the centrifugal extractor had the highest score in terms of overall sensory evaluation items, followed by the juice produced using the belt-press extractor and the juice produced using the screw-press extractor.
