From a study of the nutrient and gelation substances in Korean persimmon such as Jangdongsi, Pasi, Teabongsi, Kurigam, Nabjackgam, Gamsi and Hucks:
The results obtained are summerized as follows:
1. According as persimmon changes into mellowed persimmon in the same kind the ammounts of sugar was increased, while the ammounts of fiber was decreased, but there was little difference in the other nutrient contents.
2. The ratio of "Ca" and "P" in persimmons in generally balanced at 1 : 2.5
3. Compared to the standard combination ratio of gelation substance, pectin in the persimmons was over but acid and sugars were very low.
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