Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Astringency Removal Conditions on the Quality of Daebong Persimmon

탈삽조건에 따른 대봉감의 품질 변화

  • No, Junhee (Department of Food and Nutrition, Chonnam National University) ;
  • Kim, Jimyoung (Department of Food and Nutrition, Chonnam National University) ;
  • Zhang, Chen (Department of Food and Nutrition, Chonnam National University) ;
  • Kim, Hyunjin (Department of Food and Nutrition, Chonnam National University) ;
  • Shin, Malshick (Department of Food and Nutrition, Chonnam National University)
  • Received : 2014.06.02
  • Accepted : 2014.06.12
  • Published : 2014.06.30
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Abstract

The application of persimmon for making new products was investigated by analyzing the degree of astringency removal, softness of fruit, and sensory properties of Daebong persimmons (Diospyros kaki L) treated with three different astringency removal methods of steeping in water, steeping in 1% salt solution, and vacuum packing at $40^{\circ}C$. The weight of persimmon fruit increased with increasing steeping time, but decreased with increasing vacuum packing time. The fruit steeped in $40^{\circ}C$ salt solution (1%, w/w) was not detected with soluble tannin and not developed color with ferric chloride after steeping for 9 h. A total of 12 h of steeping time was required for removing soluble tannin using other methods. The lightness (L) in color and hardness in texture decreased when storage time increased, regardless of astringency removal methods. In overall, the preference was shown with the highest score in persimmon steeped in salt solution for 9 h and 12 h that were vacuum packed at $40^{\circ}C$. In conclusion, the astringency removal condition of Daebong persimmon was good after being steeped on 1% salt solution for 9 h at $40^{\circ}C$.

Keywords

References

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