Physicochemical and Sensory Characteristics of Persimmon Jelly Added with Different Levels of Daebong Persimmon Puree

대봉감 퓨레의 첨가량에 따른 감 젤리의 이화학적 및 관능적 특성

  • Min, Ji-Hyun (Department of Food Science & Technology, Chonnam National University) ;
  • Eun, Jong-Bang (Department of Food Science & Technology, Chonnam National University)
  • Received : 2015.12.30
  • Accepted : 2016.02.18
  • Published : 2016.02.29


Physicochemical and sensory characteristics of persimmon jelly products with different levels (3, 5, and 7% w/w) of Daebong ripened persimmon puree was investigated. The moisture content of all jelly products used in this experiments was maintained within $8{\pm}2%$ of the products. Levels of crude chemical composition (moisture, crude protein, crude lipid, and crude ashes), texture, soluble materials, vitamin C, dietary fiber and ${\beta}$-carotene were increased as amount of puree addition increased in the products. Color values, $L^*$, $a^*$, and $b^*$ of the persimmon jelly products were 33.08-42.04, 0.93-1.31 and 8.85-11.21, respectively. There was no significant difference in pH (5.51-5.61) as the levels of Daebong ripened persimmon puree increased. Sensory evaluation in terms of appearance, color, taste, flavor, chewiness, and overall acceptance resulted in the highest score in the persimmon jelly product with 5% level of Daebong ripened persimmon puree. In conclusion, level of Daebong ripened persimmon puree affected color value, texture and vitamin C, dietary fiber, and ${\beta}$-carotene content of the persimmon jelly products. In addition, optimum level of Daebong ripened persimmon puree would be 5% for manufacturing the persimmon jelly product.


  1. Rhee CH, Park HD. Isolation and characterization of alcohol fermentation yeasts from persimmon. Korean J. Appl. Microbiol. Biotechnol. 25: 266-270 (1997)
  2. Jeong CH, Kwak JH, Kim JH, Choi GN, Jeong HR, Kim DO, Heo HJ. Changes in nutritional components of Daebong-gam (Diospyros kaki) during ripening. Korean J. Food Preserv. 17: 526-532 (2010)
  3. Cho KM, Lee JB, Kahng GG, Seo WT. A study on the making of sweet persimmon (Diospyros kaki, T) wine. Koean J. Food Sci. Technol. 38: 785-792 (2006)
  4. Hong JS, Chae KY. Physicochemical characteristics and antioxidant activity of astringent persimmon concentrate by boiling. Korean J. Food Cook. Sci. 21: 709-716 (2005)
  5. Choi, JH, Lee EY, Kim GJ, Park IH, Kim JS, Choi GB, Jung SG, Ham YS. Physicochemical properties and physiological activities of Ulsan sweet persimmon peelflesh according to cultivars. J. Korean Soc. Appl. Bi. 49: 309-314 (2006)
  6. AOAC. Official Methods of Analysis of AOAC Intl. 18th ed. Method 925.10, 960.52, 2003.05, 923.03, 967.21, 985.29. Association of Official Analytical Chemists, Arlington, VA, USA (2005)
  7. Kang WW, Kim JK, Oh SL, Kim JH, Han JH, Yang JM, Choi JU. Physicochemical characteristics of Sangju traditional dried persimmons during drying process. J. Korean Soc. Food Sci. Nutr. 33: 386-391 (2004)
  8. Lee HO, Sung HS, Suh KB. The effect of ingredients on the hardness of ginseng jelly by response surface methodology. Korean J. Food Sci. Technol. 18: 259-263 (1986)
  9. Kim JH, Kim JK. Quality of persimmon jelly by various ratio of dried persimmon extract. J. Korean. Soc. Food. Sci. Nutr. 34: 1091-1097 (2005)
  10. Choi JY, Song ES, Chung HK. A study of textural properties and preferences of fruit pectin jelly. J. Korean Soc. Food Cult. 9: 259-266 (1994)