Authors:
Steluța Radu
Volume 30, Issue 4;
Pages: 512-520; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
Currently, the assortments of the juices and jellies which are obtained by adding identical natural flavours or artificial flavours are large and have a high frequency of consumption at the children. In addition, candies as sugary products, but also medical candies, in the manufacturing recipes, flavours that give them the pleasant aromatic taste which is associated by the fruits. The pesticide residues were removed by immersing the fruits and keeping them in water 48 hours; at the peel fraction, it was measured the yield of it, then it was separated the aromas by extraction with alcoholic solutions with different concentrations. Following the cryo-concentration the flavor in the gelatin gel, flavored gels were introduced into cold liquid mixtures in the case of juices at 2-5ºC, in warm solid mixtures in the case of jellies at the 10ºC and medical candies at 20ºC. No flavor or color changes were obtained after the preparation of the citrus fruit extracts. Even the aroma remained persistent and the associated color. The biotechnological phases applied did not change the sensory or physical and chemical characteristics of the cryo-jellies obtained from citrus fruit extracts. It were prepared 14 samples from the concentrations of extracts by 1%, to 10% in one step and to the concentrations of 15% to 50% in the next step. To test the extracted flavours, fruit juices were used in two variants, the first variant with a concentration of 100% fruit juice and the second variant with a concentration of 50% with a dilution of 1:2. The results were the following: the yield of peel separation in the analysed citrus fruits decreases from 21.14% in mandarin to 4.24% in the grapefruit. The amount of flavour extracted after 3 days at the lime fruits the variation was from 62.6% (5% alcoholic sol.) to 27.8% (25% alcoholic sol). The cryo-jellies indicated an increasing concentration of the extract at lime, mandarin, orange, grapefruit and an average inflection point at the cryo-jellies of the orange (95%-43.27%), mandarins (95%-17.72%), lemon (77.4%-51.4%), lime (62.6%-27.8%) between the concentrations of 5-25%. Thus, initially the addition substances used to preserve citrus fruits were eliminated, in the case of some citrus fruits, such as the lemon, lime, orange, grapefruit and mandarin. In the second stage it was followed by extraction of flavouring substances, then concentration by freezing, impregnation on a gelatine backing and testing of oily citrus aroma on the juices or candies.