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dc.contributor.authorFaudon, S.en
dc.contributor.authorSavage, Geoffrey P.en
dc.date.accessioned2015-02-10T01:29:50Z
dc.date.available2014-09en
dc.date.issued2014en
dc.identifier.citationFaudon, S. and Savage, G. (2014). Manufacture of a low oxalate mitsumame-type dessert using rhubarb juice and calcium salts. Food and Nutrition Sciences, 5, 1621-1627. https://doi.org/10.4236/fns.2014.517174en
dc.identifier.issn2157-944Xen
dc.identifier.urihttps://hdl.handle.net/10182/6435
dc.description.abstractRhubarb (Rheum rhabarbarum) juice was used to make a Japanese soft mitsumame-type dessert sweet. The dessert was prepared from extracted rhubarb juice, which was cooked with sugar, agar and guar gum, then allowed to set in sweet moulds. The total, soluble and insoluble oxalates were determined in the ingredients and the final products using HPLC chromatography. To reduce the soluble oxalate content of the dessert while retaining the colour and taste of the final product, increments of CaCl2 and CaCO3 were added to the test dessert mixes. The addition of CaCl2 reduced the pH from 3.55 ± 0.03 to pH 3.09 ± 0.02 while addition of CaCO3 increased the pH from 3.55 ± 0.03 to 4.96 ± 0.01. In both cases, the incremental addition of calcium reduced the soluble oxalate content of the sweets by converting it to insoluble oxalate.en
dc.format.extent1621-1627en
dc.language.isoenen
dc.publisherScientific Research Publishing Inc.en
dc.relationThe original publication is available from - Scientific Research Publishing Inc. - https://doi.org/10.4236/fns.2014.517174en
dc.relation.urihttps://doi.org/10.4236/fns.2014.517174en
dc.rightsCopyright © 2014 by authors and Scientific Research Publishing Inc.en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjecttotal soluble and insoluble oxalatesen
dc.subjectrhubarben
dc.subjectmitsumameen
dc.subjectsweetsen
dc.subjectcalciumen
dc.titleManufacture of a low oxalate mitsumame-type dessert using rhubarb juice and calcium saltsen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
lu.contributor.unitResearch Management Officeen
lu.contributor.unit/LU/Research Management Office/2018 PBRF Staff groupen
dc.identifier.doi10.4236/fns.2014.517174en
dc.relation.isPartOfFood and Nutrition Sciencesen
pubs.issue17en
pubs.notesAccepted 08 Aug 2014. Article ID:49506en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/2018 PBRF Staff group
pubs.publication-statusPublisheden
pubs.volume5en
dc.identifier.eissn2157-9458en
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0002-6571-3197


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