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KMID : 1011620140300030351
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Korean Journal of Food and Cookey Science
2014 Volume.30 No. 3 p.351 ~ p.359
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Effect of Astringency Removal Conditions on the Quality of Daebong Persimmo
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노준희:No Jun-Hee
김지명:Kim Ji-Myoung/장재인:Zhang Chen/김현진:Kim Hyun-Jin/신말식:Shin Mal-Shick
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Abstract
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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 kakpi L) treated with three different astringency removal methods of steeping in water, steeping in 1% salt solution, and vacuum packing at 40°C. The weight of persimmon fruit increased with increasing steeping time, but decreased with increasing vacuum packing time. The fruit steeped in 40°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°C. In conclusion, the astringency removal condition of Daebong persimmon was good after being steeped on 1% salt solution for 9 h at 40°C.
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KEYWORD
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Daebong persimmon, removal of astringency, salt solution hardness, soluble tannin
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