TECHNOLOGICAL STUDIES ON KAKI FRUITS | ||
| Journal of Food and Dairy Sciences | ||
| Article 5, Volume 29, Issue 12, December 2004, Pages 7137-7146 PDF (2.94 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2004.240594 | ||
| Author | ||
| E. S. Abd El-Wahab | ||
| Food Technology Research Institute, Agriculture Research Center, Giza, Egypt | ||
| Abstract | ||
| Persimmon fruit (Diospyros kaki L.) has a nutritional and economic value. Physico-chemical composition were affected by storage at 5 ± 1 °C for 6 weeks, such as viscosity (mpa. s), TSS%, AIS%, total acidity %, total sugars %, and reducing sugars %, as well as tannins content%. Results of total activity of pectinases indicate that the kaki fruit contained a high level of natural enzymes especially in the over ripe fruits. The addition of 200 ppm of pectinex USP as a commercial pectolytic enzymes and 6% from concentrated serum-pulp from over ripe kaki pulp separately at 30°C for 2 hrs. in the kaki pulp gave a kaki pulp characterized by higher total soluble solid, and lower AIS and viscosity in both treatments. Meanwhile soluble tannins clearly decreased when 6% of concentrated serum-pulp were added. Organoleptic evaluation revealed that the nectar prepared from pectinex treated pulp had a higer score of color and appearance perciption. Whereas the nectar prepared from concentrated serum-pulp had a higher score of taste, aroma and the overall acceptability at room temperature after 3 months storage period. Statistical analysis ascertained that, there were significant differences between some of organoleptic parameters such color and aroma of the nectars after the end of storage. | ||
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