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Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution

당액침지에 따른 반건시 가공품의 품질특성

  • Kwon, Gi-Man (Department. of Food Science and Technology, Catholic University of Daegu) ;
  • Kim, Jae-Won (Orye Life Science Co., Ltd.) ;
  • Youn, Kwang-Sup (Department. of Food Science and Technology, Catholic University of Daegu)
  • 권기만 (대구가톨릭대학교 식품공학과) ;
  • 김재원 (오례생명과학(주)) ;
  • 윤광섭 (대구가톨릭대학교 식품공학과)
  • Received : 2015.02.13
  • Accepted : 2015.04.13
  • Published : 2015.06.30

Abstract

This study was conducted to investigate the quality and characteristics of semi-dried persimmons soaked in different concentrations of sugar solution and stored at $7^{\circ}C$ for 20 days. The L value and chroma value were significantly higher in S5 and S10 compared to the other concentrations of sugar solution. The ${\Delta}E$ and browning degree were increased according to the increase in concentration of sugar solution. Total sugar, reducing sugar, and sugar free contents were higher in the control (semi-dried persimmon) than those in S0, but they increased according to the increase in concentration of sugar solution. Polyphenol oxidase and peroxidase activities were decreased according to the increase in sugar solution concentration, which were highest in S0 among other semi-dried persimmons soaked in sugar solutions. Total ascorbic acid content was highest in S10 (12.29 mg/g), followed by S0 (2.54 mg/g), S5 (7.76 mg/g), S15 (6.05 mg/g), and S20 (5.05 mg/g). Total polyphenols, flavonoids and proanthocyanidins contents were the highest in S10 compared to other semi-dried persimmons soaked in sugar solutions. Furthermore, the same tendency was observed with DPPH radical scavenging ability. These results showed that 10% sugar solution could be applied to semi-dried persimmons in order to achieve high quality, nutritional value, and browning inhibition.

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