Influence of Extractor Type on Preference and Sensory Characteristics of Shiikuwasha (<i>Citrus depressa</i> Hayata) Juice

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  • MIYAGI Kazuna
    Department of Nutritional Sciences, Nakamura GakuenUniversity
  • FUJISE Tomoko
    Department of Nutritional Sciences, Nakamura GakuenUniversity
  • KOGA Nobuyuki
    Department of Nutritional Sciences, Nakamura GakuenUniversity
  • WADA Koji
    Faculty of Agriculture, University of the Ryukyu
  • YANO Masamichi
    National Agriculture and Food Research Organization, Bio‐oriented Technology Research Advancement Institution
  • TAKENAKA Makiko
    National Agriculture and Food Research Organization, National Food Research Institute
  • ISOBE Seiichiro
    National Agriculture and Food Research Organization, National Food Research Institute
  • OHTA Hideaki
    Department of Nutritional Sciences, Nakamura GakuenUniversity

Bibliographic Information

Other Title
  • シークワシャー果汁の嗜好的・官能的特性に及ぼす搾汁機の影響
  • シークワシャー カジュウ ノ シコウテキ カンノウテキ トクセイ ニ オヨボス サクジュウキ ノ エイキョウ

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Description

<p>　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.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 35 (3), 121-126, 2009

    Japan Association of Food Preservation Scientists

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