The possibilities of mandarins processing

In the laboratory conditions four different mandarins products were produced: juice, low sugar marmalade, candied peel and powder of dehydrated peel. Based on previously determined physical and chemical parameters of mandarins, several recipes of juice and low sugar marmalade were defined and prepared. The recipes of juice differ in the level of fruit content, sugar and ascorbic acid. The recipes of marmalade differ in the level of fruit content and in kind of sugar which is added to marmalade (sucrose or fructose). The samples of candied peel and powder of dehydrated peel differ in process parameters: boiling time of peel before dehydration and candying, and temperature of sugar solutions during candying. The best recipes were chosen according to sensory evaluation and conducted to physical and chemical analysis. Obtained results showed that mandarins could be raw material for many different high quality products.