• Korean Journal of Food Science and Technology
• /
• v.25 no.1
• /
• pp.33-38
• /
• 1993

In order to utilize Kumquats as a processed products, a Citrus varieties produced in Cheju island, physicochemical properties of Kumquats, sensory evaluation of frozen Kumquats, sensory evaluation and texture parameter of Kumquats processed foods were investigated. Fruit size, weight, peel ratio, peel thickness, and Brix/acid ratio of Youngpa Kumquats cultivated in green house were 29.5 mm, 16.10g, 4.63 mm and 20.0 respectively, and it was suitable for as raw-eating and processing materials. Kumquats juice consisted of 58.27% citric acid, 32.49% malic acid, 9.14% tartaric acid and 0.08% maleic acid of total organic acids. Organic acid contents of Kumquats juice was very different from Citrus unshiu juice in malic acid content. Sensory evaluation on frozen Kumquats stored at $-18^{\circ}C$ for 6 month was good for appearance, taste and texture as summer commodity. Vitamin C content of frozen Kumquats was 74.94 mg/100g, and its content was decreased slightly during fronzen storage. Hardness on Kumquats jam was lowered from 1,294 to 355 g-force as the ratio of Kumquats juice content was increased, but the changes of other texture parameter were not so large. Kumquats jam contained $40{\sim}60%$ orange juice was evaluated as superior to orange jam for panelists.

• Food Science and Preservation
• /
• v.3 no.1
• /
• pp.7-13
• /
• 1996

Total carbohydrates of Kumquats was 14.69% Kumquats, Citrus natsudaidai, and C. platgmama contained 18.3, 11.1 and 13.0%, of soluble solids, and 42.39, 32.09 and 20.13mg/100g, of vitamin C, respectively. Acid contents of C. natsudaidai and C. plafmama harvested on March 1995 in south Cheju were 2.52% and 0.89% . In preparing of Kumquats-tea, combination of 50% honey and sugar, 5% oligo-sugar, 32% Kumquats slice, 13% juice of C. natsudaidai were the best recipe for sensory evaluation. In C. natsudaidai-tea, combination of 5∼10% peel slice treated at 90$^{\circ}C$ for 1min, 50∼60% concentration of sugar and 35∼40% of flesh of C. natsudaidai were good. for sensory evaluation. Microbial growth was not observed in the sterilized products for more than one month at 30$^{\circ}C$.

• Food Science and Preservation
• /
• v.13 no.3
• /
• pp.389-396
• /
• 2006

In order to prepare liqueur of citrus fruit, changes of major constituents, flavonoid pH, color changes, and extract, by soaking 3 kg/6 L kumquats for $1{\sim}70$ days and 1 kg/3 L Citrus platymama for $1{\sim}50$ days in $30{\sim}95%$ ethanol solution were investigated 1.5kg of kumquats, and 1kg of citrus platymama were soaked in 3 L of $30{\sim}95%$ ethanol solution for $50{\sim}70$ days. pH and color changed largely by ethanol concentration. Glucose and fructose were more extracted in $60{\sim}95%$ ethanol concentration. Citric acid and malic acid were extracted $10{\sim}15$ times with kumquats than with Citrus platymama in 30% ethanol solution. Ascorbic acid was more extracted in 60% ethanol solution for kumquats, and in 95% ethanol for Citrus platymamma. The content of ascorbic acid was $3.19{\sim}41.91{\mu}g/mL$ in kumquats, and $21.90{\sim}30.12{\mu}g/mL$ in Citrus platymamma. $312.82{\sim}688.12{\mu}g/mL$ of rutin were extracted in 95% ethanol solution, $9.32{\sim}74.49{\mu}g/mL$ of neohesperidin were extracted in 60% ethanol as for kumquats. Rutin and neohesperidin were more extracted in 30% ethanol concentration contrary to hesperidin. Hesperidin was extracted $38.93{\sim}136.86{\mu}g/mL$ in 95% ethanol solution.