Application of Intermediate Moisture Foods Technology to Confectioneries

DOI

Bibliographic Information

Other Title
  • 中間水分食品技術の菓子類への応用　　果実砂糖づけの品質改良
  • 果実砂糖づけの品質改良

Description

Intermediate moisture foods (I.M.F.) are made their shelf life longer by means of controlling water activity (Aw), pH and/or adding preservatives. Crystallized fruits that are used for confectioneries are required to have juicy and soft texture. However, the more they get juicy, the more they get molded because of their higher moisture content. In this work, improvement of the quality of crystallized fruit was attempted by controlling Aw with various composition of sugar that is main component of crystallized fruit. Aw value of the crystallized fruit markedly decreased when small molecular such as glucose or inverted sugar is used on boiling process of the fruit. Using of inverted sugar in place of glucose resulted in better product quality. The mold that grew on the crystallized fruit was identified as a kind of Penicillium sp., whose minimum Aw of growth was 0.799. The product whose Aw value was lower than 0.799 was obtained by using 50% of inverted sugar and 50% of sucrose for boiling syrup. I.M.F. technology was successfully applied to crystallized fruit, and the standard value of Aw was obtained which was in the range of 0.570-0.789 for guaranteeing the good quality and long shelf life.

Journal

Details 詳細情報について

  • CRID
    1390001206406728832
  • NII Article ID
    130003967150
  • DOI
    10.3136/nskkk1962.29.9_543
  • ISSN
    00290394
  • Text Lang
    ja
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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