Evaluation of the Acceptability of Cashew Apple Jam in Cambodia
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- SORM SOKLY
- Graduate School of Agriculture, Tokyo University of Agriculture
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- MURAMATSU YOSHIKI
- Tokyo University of Agriculture
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- OKA DAIKI
- Tokyo University of Agriculture
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- TANIKOKA YURI
- Tokyo University of Agriculture
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- UCHINO MASATAKA
- Tokyo University of Agriculture
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- MURAMATSU SHUKI
- Showa Women’s University
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- SEKIDO MOTOE
- Yamanashi Gakuin Junior College
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- NAKAMURA TAKAHIKO
- Tokyo University of Agriculture
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- NAKAJIMA TORU
- Tokyo University of Agriculture
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- SAKAGUCHI EIICHIRO
- Tokyo University of Agriculture
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- KAWAKAMI SHOTARO
- Tokyo University of Agriculture
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- CHAY CHIM
- Royal University of Agriculture
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- ARIMITSU MARI
- Institute of Environmental Rehabilitation and Conservation
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- MIHARA MACHITO
- Tokyo University of Agriculture
説明
<p>This study aimed to evaluate the acceptability of cashew apple jams based on a sensory evaluation test in Cambodia. Sensory evaluation tests for 2 types of cashew apple jams were conducted in Phnom Penh, Cambodia, and in Setagaya, Japan, in September 2019 for 70 persons. The jam raw materials were cashew apple, sugar, low-methoxyl pectin, and citric acid. These materials were mixed, dissolved, condensed, and prepared to 50 °Brix sugar content while heating to approximately 80°C. The jam heated to 80°C was filled in a glass bottle. We called this sample a hot-pack jam. The hot-pack jam was reheated at 90°C for 20 min in a sterilization process. After 20 min, the jam was kept at room temperature for cooling with sterilization. We called the sample with the sterilization procedure a reheated jam. The color, sweetness, acidity, taste, flavor, jelly state, smoothness, and overall score of each sample were evaluated using a five-point hedonic scale (1: hate, 2: dislike, 3: neutral, 4: like, and 5: like very much) in the sensory test. The hot-pack and reheated jams were tested by 40 panelists of Cambodian students and faculty members at the Royal University of Agriculture, Cambodia (RUA), and Tokyo University of Agriculture, Japan (TUA). Thirty citizens evaluated only reheated jam at a supermarket in Phnom Penh. Almost all panelists answered that the reheated jam was sweeter than the hot-pack jam. Because the scores of both jams given by panelists ranged from 3 to 4, the cashew apple jam was considered to be acceptable and had a possibility to become a new processed food in Cambodia.</p>
収録刊行物
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- International Journal of Environmental and Rural Development
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International Journal of Environmental and Rural Development 12 (1), 35-41, 2022
特定非営利活動法人環境修復保全機構 研究センター
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詳細情報 詳細情報について
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- CRID
- 1390294872188682752
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- ISSN
- 24333700
- 2185159X
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- 本文言語コード
- en
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- データソース種別
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- JaLC
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- 抄録ライセンスフラグ
- 使用不可