Changes in Color and Total Phenolic Content of Different Cultivars of Persimmon during Dehydration
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Asiye Akyildiz
Changes in color and total phenolic content of different persimmon varieties (Türkay, 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 Türkay 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, Türkay and Hachia varieties had similar color scores and their scores were higher than Morali samples.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Effectiveness of Pulsed Electric Fields in Controlling Microbial Growth in Milk
- Biochemical Changes during Alcoholic Fermentation in the Production of ``Tchapalo'', a Traditional Sorghum Beer
- Comparative Evaluation of Different Pretreatments on Tomato Slices Dried in a Cabinet Air Drier
- Effects of Temperatures on Rheological Behavior of Dragon Fruit (Hylocereus sp.) Juice
- Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration
- Variation of the Physical Properties of Sheanut (Vitellaria Paradoxa Gaertn.) Kernels during Convective Drying
- Changes in Color and Total Phenolic Content of Different Cultivars of Persimmon during Dehydration
- Indirect Method of Measuring Dispersion Coefficients for Granular Flow in a Column of Dihedrons
- Formulation and Fuzzy Modeling of Viscosity of an Orange-Flavored Carboxymethylcellulose-Whey Protein Isolate Beverage
- Association of Two Enzymes for Obtaining Low Phenylalanine Protein Hydrolysates from Wheat Flour
- Shorter Communication
- Role of Glass-Transition on Fluid Transport in Porous Food Materials
- Rheological Properties of Tomato Concentrate
- Critical Review
- Application of Atomic Force Microscopy on Studying Micro- and Nano-Structures of Starch
