Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF FOOD ENGINEERING, cilt.4, sa.7, 2008 (SCI-Expanded)
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.