On the Gel Formation in Tomato Jelly

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/5578
File
Title
On the Gel Formation in Tomato Jelly
Author
氏名 HIRAHARA Sachiye
ヨミ ヒラハラ サチエ
別名 平原 幸枝
氏名 MIYOSHI Mari
ヨミ ミヨシ マリ
別名
Subject
Tomato Jelly
Gel Formation
NDC
596
Abstract

Tomatoes can be preserved as juice, puree, pastes, ketchup and many other products. At present tomatoes can be grown in greenhouses and thus, can be purchased throughout the year. During the summer when the tomatoes are in season a great quantity is harvested. Therefore, they are a very convenient material for laboratory use.
In Europe and in America it is known that jams can be made from tomatoes, however, reports on jelly are few. The present report deals with making jelly using tomatoes which were in season. In comparison with other fruits, it was found that the pH and sugar needed adjustment in order to obtain an acceptable jelly.

Journal Title
広島女学院大学論集
Volume
46
Spage
133
Epage
138
Published Date
1996-12
Publisher
広島女学院大学
ISSN
0374-8057
Language
eng
NIIType
Departmental Bulletin Paper
Text Version
出版社版
Old URI
Set
hju