Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Removal of Astringency in Persimmons by Chitosan

Chitosan을 이용한 감의 탈삽

  • 노홍균 (대구효성가톨릭대학교 식품공학과) ;
  • 이명희 (대구효성가톨릭대학교 식품공학과)
  • Published : 1998.08.01
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Abstract

Astringency in persimmons was removed by immersing in 0.5% acetic acid or various concentrations(0.1%, 0.5%, and 1.0%) of chitosan solutions for 4 days at 18$^{\circ}C$. During 5-days immersion, soluble tannin contents in persimmons decreased more rapidly while pH, 。Brix, and hardness decreased more slowly with increasing chitosan concentration. No noticeable color changes and decay were observed during this period. Sensory analyses 4 days after immersion indicated that persimmons immersed in 1.0% chitosan solution showed the best results for firmness and overall acceptability.

Keywords

References

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