RESEARCH ON THE PRODUCTION OF CANDIED ORANGE SLICES

Nguyễn Đức Tuân; Nguyễn Thị Hương; Nguyễn Thị Trà; Lê Thu Thủy; Lê Sỹ Lũy; Mai Anh Khoa

RESEARCH ON THE PRODUCTION OF CANDIED ORANGE SLICES

About this article

Received: 14/01/21 Revised: 30/01/21 Published: 31/01/21

Authors

1. Nguyen Duc Tuan , TNU - University of Agriculture and Forestry
2. Nguyen Thi Huong, TNU - University of Agriculture and Forestry
3. Nguyen Thi Tra, TNU - University of Agriculture and Forestry
4. Le Thu Thuy, TNU - University of Agriculture and Forestry
5. Le Sy Luy, TNU - University of Agriculture and Forestry
6. Mai Anh Khoa, Thai Nguyen University

Abstract

Processing candied orange slices is one of the basic measures to help prolong the shelf life of products compared to raw oranges. The purpose of this study is to create candied orange slice products from chanh orange with good nutritional and organoleptic value, contributing to diversifying jam products in the market and increasing income for orange growers. In this study, chanh oranges were slicedand de-bittered with salt water at a concentration of 0 - 7.5%, then mixed with sugar at the rate of 1.5 - 2.5/1.0 by weight. The semi-finished product was further dried at 40 – 50 ^oC to the required humidity. Results showed that the bitter elimination method by soaking fresh orange slices in 5% salt-water, the ratio of mixing orange and sugar 2,0/1,0 by weight, the drying temperature at 45 ^oC for 22 hours gave the best product quality. The final product had a characteristic light yellow color and the aroma of fruit peel oil. After 6 months, candied orange slices stored at 20 – 25 ^oC still gave good quality and high nutritional value shown in the moisture content (18.85%), total soluble solid (69.40%), total sugar content (58.20%), vitamin C (16.85 mg%), total organic acid (164.35 mg%) as product quality requirements.

Keywords

Candied orange slice; Chanh orange; De-bitter; Drying temperature; Storage

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