Influence of ripening stage and de-astringency treatment on the production of dehydrated persimmon snacks.

Journal of the Science of Food and Agriculture
Cristina M GonzálezGemma Moraga

Abstract

Seasonal persimmon (Diospyros kaki L.) crops have steadily increased in Spain; this has been linked to a significant increase in the postharvest production waste. Therefore, development of valorized products is of great interest. In this study, a hot air-drying technique was used to obtain persimmon snacks. Slices from astringent and non-astringent persimmons (submitted to de-astringency treatment) at three different ripening stages were dried at 40 and 60 °C to reach 15 ± 3% water content. After the drying treatment, dehydrated samples were harder, turned into a more orange hue angle, and had a reduced soluble tannin content. Dehydrated samples obtained from the astringent fruit at the most advanced ripening stage had similar soluble tannin content as the samples obtained from non-astringent fruit, especially at 60 °C. Besides, a high correlation was observed between the level of astringency perceived by consumers and the decrease of soluble tannin content. Although, in the first ripening stage, consumers preferred the snacks obtained from non-astringent fruits; in the last ripening stage, snacks produced from astringent fruits were equally accepted than the non-astringent ones. Therefore, well-accepted persimmon snacks are ob...Continue Reading

References

Jul 16, 2005·International Journal of Food Sciences and Nutrition·Soon-Teck JungShela Gorinstein
Dec 24, 2013·Food Chemistry·Roberto Megías-PérezAntonia Montilla
Oct 13, 2015·Journal of the Science of Food and Agriculture·Mateja SenicaJerneja Jakopic
Feb 13, 2018·Food Research International·S Pérez-BurilloS Pastoriza
Apr 30, 2017·Food Science and Biotechnology·Hun-Sik ChungKwang-Deog Moon
Nov 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Siméon BourdouxMieke Uyttendaele

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