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Physicochemical Characteristics of Cold-Air Dried Persimmons and Traditional Dried Persimmons
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 4,  2011, pp.481-487
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.4.481
 Title & Authors
Physicochemical Characteristics of Cold-Air Dried Persimmons and Traditional Dried Persimmons
Lee, Su-Won; Moon, Hye-Kyung; Lee, Won-Young; Kim, Jong-Kuk;
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 Abstract
This study was performed to investigate physicochemical properties of cold-air dried persimmon and traditional dried persimmons. Moisture contents and water activity were lower at cold-air dried persimmon than traditional persimmons. Crude protein and crude fat were not significant differences, Crude ash and N-free extracts of cold-air dried persimmon were, relatively, high as comparing to the traditional dried persimmons. Brix in cold-air dried persimmon was the highest. In the hunter's color values, L, a and b values of cold-air dried persimmon were lowed than traditional dried persimmons. There was not significant differences at the texture of semi-dried persimmons, but cold -air dried persimmon were relatively high than the traditional dried persimmons in hardness, gumminess, chewiness. Free sugars contents were only glucose and fructose in an sample. Free amino acids contents were seventeen sorts, glutamic acid and alanine were high in order of contents.
 Keywords
dried persimmon;color;texture;free sugar;drying conditions;
 Language
Korean
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