Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods

Abstract

IntroductionDrying is one of the oldest methods of food preservation. Fruits can be dried to extend their shelf life, and this gives us the opportunity to benefit from these fruits off season. Persimmon (Diospyros kaki L.) is not marketed efficiently because it stays in the markets for a short period of time, and therefore consumers and producers cannot benefit from it adequately. Drying can allow us to use the persimmon off season, and drying also removes the astringency that comes from the phenolic compounds of some varieties. Astringency and color have been reported in the literature as the most important quality characteristics of dried persimmon (Akyıldız et al., 2004) Persimmon has a therapeutic effect on cardiovascular system disease. Recently, studies have determined that persimmon reduces cholesterol and blood pressure, strengthens the immune system, remedies digestive system diseases, and helps to prevent cancer. Generally, persimmon has a therapeutic effect on weakness, anemia, vitamin deficiency, and gastrointestinal diseases (Yönel et al., 2008). Park et al. (2006) sun-dried or oven-dried fresh persimmons and investigated the effect of drying on dietary fiber, minerals, total phenolic content, and antioxidant activities and reported that there was no significant difference between dietary fiber and mineral content of fresh and dried persimmon. Baltacıoğlu and Artık (2013) investigated the changes in total phenolic content and total phenolic composition of 6 different persimmon cultivars during postharvest storage. They also determined the chemical composition and distribution of sugars and L-ascorbic acid content and reported that persimmons were a good source of polyphenolic compounds, L-ascorbic acid, and sugars, especially glucose and fructose. Jung et al. (2005) studied the soluble and insoluble dietary fiber, mineral content, total phenol, phenolic acid, and antioxidant potential of the fresh and dried persimmons. They did not report any statistical difference in dietary fiber, minerals, total phenolic content, or antioxidant potential between fresh persimmons and dried persimmons. Akyıldız et al. (2004) dipped Türkay variety astringent sliced persimmons into 8% sodium metabisulfite solution and into water and then dried them in a cabinet dryer at 60 °C, 75 °C, and 90 °C. During the drying process, they investigated changes in sulfur, total phenolic content, and color and reported that total Abstract: Although Trabzon persimmon (Diospyros kaki L.) is a beneficial fruit for both human health and industrial use, it is generally used seasonally, and inadequate attention has been given to its off-season use. This study was designed to determine the best drying method for optimizing the quality of dried Trabzon persimmon (Diospyros kaki 'Fuyu'). Samples treated with sodium metabisulfite prior to drying and dried at 65 °C had the highest L* value (P < 0.05). Rehydration value and ascorbic acid content of samples dried at 50 °C were the highest. Nevertheless, these samples had lower total phenolic cont...

Exogenous application of natural extracts of persimmon (Diospyros kaki Thunb.) can help in maintaining nutritional and mineral composition of dried persimmon

“…Overall taste of T-5 sample might be enhanced with the application of 10% concentrated persimmon-peel extracts. Sodium metabisulfite treatment gives the best physical, chemical, and microbiological results over the untreated dried persimmon, the latter gives the highest sensory scores (Bölek and Obuz, 2014). However, results of this study shows that use of 10% concentrated persimmonpeel extracts imparted the best overall taste than that of untreated dried persimmon, but beyond 15% extracts, overall taste was negatively affected (data not shown).…”

Physicochemical, Microbiological and Sensory Characteristics of Persimmon Fruit Leather

“…Recently, it has been revealed that persimmon reduces cholesterol, remedies digestive system diseases, strengthens the immune system and helps to prevent cancer. It has a therapeutic effect on weakness, vitamin deficiency, anemia and gastrointestinal diseases (Bölek and Obuz, 2014).…”

Production and preference mapping of persimmon fruit leather: An optimization study by Box–Behnken

“…The effects of drying conditions (convective drying, sun drying, osmotic dehydration, and blanching) and parameters (drying temperature and velocity, product thickness and relative humidity) on drying kinetics of persimmon fruit were investigated by Kim et al (), Cárcel, García‐Pérez, Riera, and Mulet (), Doymaz (), Hanif et al (), Demiray and Tülek ()), and Sampaio et al (). Bölek and Obuz ()) studied the effects of pretreatments and drying conditions on quality characteristics of persimmon fruit. However, literature knowledge about persimmon fruit leather production has not been reached.…”

“…All these parameters affect the sensory properties of fruit leather such as taste, color and physical consistency. Sensory properties are particularly sensitive to drying parameters such as temperature, thickness, and the additive type and amount (Azeredo, Brito, Moreira, Farias, & Bruno, 2006;Bölek & Obuz, 2014;Vatthanakul, Jangchud, Jangchud, Therdthai, & Wilkinson, 2010). Therefore, optimizing the drying process is important for evaluating the product both by measurement and sensory methods.…”