Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment
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Marta Igual
The traditional way of preparing persimmon jam produces astringent flavours due to the conversion of insoluble tannins into soluble tannins as a consequence of the high temperatures used in the process. For this reason, a new method for preparing this kind of product based on osmotic dehydration was tested, in order to obtain persimmon jam without thermal treatment. In this work, 'Rojo Brillante’ persimmon slices were dehydrated to approximately 30 ºBrix in concentrated grape juice of 65.8 ºBrix at 30ºC, according to a previous kinetic study. Then, samples were mixed with concentrated grape juice, potassium sorbate, pectin and citric acid in order to reach a concentration of soluble solids of approximately 48 ºBrix. Samples were stored at room temperature, and at 4ºC. Determinations of ºBrix, humidity, astringency, water activity and analysis of optical and mechanical properties (consistency and extrusion) were performed after 1, 5, 7, 12 and 18 days of storage. Non-refrigerated jam spoiled after five days of storage, but the characteristics of the refrigerated samples barely changed, without the presence of astringency. In conclusion, this method of preparing jam from persimmons could increase the commercial possibilities of this fruit, using refrigerated storage.
©2012 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment
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Articles in the same Issue
- Article
- Effect of Infrared Drying on Drying Kinetics, Color, Total Phenols and Water and Oil Holding Capacities of Orange (Citrus Sinensis) Peel and Leaves
- Some Quality Aspects of Persimmon Jam Manufactured by Osmotic Dehydration without Thermal Treatment
- Effects of Lyophilization and Use of Probiotics on Donkey's Milk Nutritional Characteristics
- Development of Hot-Air Dried Cut Persimmon
- Effects of Different Solar Drying Methods on Drying Time and Rice Grain Quality
- Measurement of Bed Grain and Air Conditions during Solar Drying of Rice
- Decontamination Efficiency of Slightly Acidic Electrolyzed Water on Fresh-Cut Cucumbers
- Correlation of Electrical Conductivity and Thermal Properties of Native Starch during Ohmic Heating
- Comparative Effects of Microwave and Water Bath on the Packing Films of Milk
- Enhanced Production of Menaquinone 7 via Solid Substrate Fermentation from Bacillus subtilis
- Optimization of Enzymatic Hydrolysis of Cucurbitin Using Response Surface Methodology: Improvement of the Functional Properties
- Poultry By-Products and Enzymatic Hydrolysis: Optimization by Response Surface Methodology Using Alcalase® 2.4L
- Effects of Ultrahigh Pressure Extraction Conditions on Yields and Antioxidant Activities of Flavonoid from Laoying Tea
- Influence of Hydrocolloid Concentration, Salinity and Citric Acid Addition on Heat Transfer in the Ohmic Heating Process
- Modeling of Respiration Rate of Capsicum at Various Temperatures
- Shorter Communication
- Survival of Salmonella typhimurium NRRL E4463 in Sauerkraut during Fermentation
- Amino Acid Species and Leaching Characters in Tea (Camellia sinensis) Using Ion Chromatography with Integrated Amperometric Detection
- Response to an Article
- Effect of Variable Sugar Concentrations on Glycogen and Ethanol Content in Saccharomyces sp.
