Hyuganatsu is a typical Japanese citrus with desirous smell and edible albedo. The objectives of this study are to establish a method for softening hyuganatsu peel without heating and a process for making a high pressure-induced (HP-) marmalade and to compare with heat-induced (H-) marmalade and citrus shaddock family marmalade. Firmness of peel was (greatest to least) pressurized at 500 MPa for 30 min, soaked in citric acid solution at pH 2.7 for 24 h, and boiled for 10 min, respectively. The cell walls of flavedo and albedo did not loosen after pressurization. However, after soaking or heating, the middle lamella of albedo separated. When flavedo was soaked at pH 2.7, 9.3% of pectin was extracted. The amount of naringin was the least in hyuganatsu < pummelo < grapefruit), and juice sacs < flavedo ≤ segment walls < albedo, respectively. Thus, marmalade was processed. Albedo, segment walls and juice sacs of hyuganatsu were homogenized with citric acid solution (pH 2.7) and mixed with sliced flavedo. Then it was soaked for 24 h at pH 2.7. Sucrose was then added (final sugar 50%), vacuum packed, then pressurized for 30 min at 500 MPa or boiled for 10 min, respectively. There was no significant difference in sensory evaluation between HP-and H-marmalade. However, the color, transparency and total evaluation of HP-marmalade were better than H-marmalade. Consequently, total evaluation of hyuganatsu-HP-marmalade was rated highly. So, hyuganatsu was considered to be more suitable for marmalade because it was more palatable than the others.
Objective: The study aimed to examine the characteristics of the students of dietetics regarding their intention to participate in international activities and their competency in dietetics.Methods: A total of 489 students from five universities in the Kanto, Kansai, Chugoku, and Kyushu regions completed a questionnaire survey in December, 2018. After excluding respondents with missing answers, we analyzed the answers of 399 respondents (valid response rate: 81.6%).Results: An exploratory factor analysis was performed on the dietetics students' intention to participate in international activities. As a result, seven items and two factors were extracted, and the factor contribution rate was 62.3%, which indicated significant "intention to acquire basic international knowledge" and "intention to establish professional practice for foreign nationals." The third-year students' intentions to participate in international activities were classified into four clusters according to whether they scored high or low on the two factors. In addition, we examined the relationship between the competency scores of registered dietitians and their attitudes toward foreign language learning in each cluster. The competency of the cluster that scored high on both factors was significantly higher than those of the other three groups, and this was also found to be related to their attitudes toward foreign language learning and foreigners.Conclusions: Third-year students of the registered dietitian training course who scored high on "intention to acquire basic international knowledge" and "intention to establish professional practice for foreign nationals" had high competency scores, positive experiences involving international exchange, and a good attitude toward dealing with foreigners.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.