Changes in Color and Total Phenolic Content of Different Cultivars of Persimmon during Dehydration


AKYILDIZ A., Zorlugenc F. K., BENLİ H., Aksay S., FENERCİOĞLU H.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, cilt.4, sa.7, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 4 Sayı: 7
  • Basım Tarihi: 2008
  • Doi Numarası: 10.2202/1556-3758.1199
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: persimmon, dehydration, phenolics, color, KINETICS, FRESH
  • Çukurova Üniversitesi Adresli: Evet

Özet

Changes in color and total phenolic content of different persimmon varieties (Turkay, Hachia, Morali and Fuyu) are investigated during dehydration. In all varieties, L* values were decreased during dehydration. Fresh and dehydrated Morali persimmons had a darker color than the other varieties. Fresh Fuyu and dehydrated Hachia persimmons had higher a* values. Increased a* value indicated that sample color became red. In fresh fruit, b* values of astringent varieties were higher than non-astringent persimmons. During dehydration, b* values of non-astringent persimmons (Morali and Fuyu) were decreased continuously. Hue* values of Fuyu variety were lower than the other varieties. In the dehydration process, hue* values of all varieties were decreased. In phenolic contents of dehydrated Hachia and Turkay varieties, 93.55% and 79.12% reduction were observed respectively. In sensory evaluation, dehydrated astringent and non-astringent varieties had similar scores for astringency and taste characteristics. Fuyu, Turkay and Hachia varieties had similar color scores and their scores were higher than Morali samples.