Sanh orange marmalade
seasoning / seasoning-sanh-orange-marmalade
カムサイン果皮のマーマレード
↑Short definition
An experimental marmalade formulated with cam sành peel. It is the subject of a food-processing test, not a recipe for household use.
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Sensory (1)
Sanh orange marmalade — sensory acceptability was increased by: Among the 0, 2, 4, and 6% levels tested, a 2% treated-peel formulationsupported
Scope: This marmalade trial under TCVN 3215-79
Note: 2026-10-21 (spreading stage N5, step C, batch 1): '2% was best' is a ranking of means; by significance letters only 2% vs 4% differed (Table 6).
Among 0, 2, 4 and 6% treated peel, the mean overall score was highest at 2% (15.65), but by significance letters 2% differed only from 4% (14.56), not from 0% (15.01) or 6% (15.31); for taste too, only 2% vs 4% differed.
Limitations: Panel details and external validity are limited; this is not the optimal value for other citrus fruits or processes.
Source: Ảnh hưởng của loại hóa chất và phương pháp xử lý đến khả năng loại bỏ vị đắng vỏ cam sành (Citrus sinensis) bổ sung vào sản phẩm Marmalade (Nguyễn Đức Tùng; Trần Hứa Hồng Nhạn; Nguyễn Việt Thuận; Nguyễn Thị Kiều Tiên; Trần Ngọc Nhã Trân; Tống Thị Ánh Ngọc, 2023) · full text checked
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seasoning-sanh-orange-marmalade —has_sensory_acceptability_increased_by→ (the claim sentence above)claim: clm-sanh-marmalade-peel-level / type: sensory / updated: 2026-08-31