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

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’). | Turkish Journal of Agriculture and Forestry Research Article Turk J Agric For (2014) 38: 242-249 © TÜBİTAK doi: Quality characteristics of Trabzon persimmon dried at several temperatures and pretreated by different methods 1, 2 Sibel BÖLEK *, Ersel OBUZ Department of Chemical Engineering, Faculty of Engineering, Gebze Institute of Technology, Çayırova, Kocaeli, Turkey 2 Department of Bioengineering, Faculty of Engineering, Celal Bayar University, Muradiye, Manisa, Turkey 1 Received: Accepted: Published Online: Printed: 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 ). 4. Discussion Determining the acceptability of a product by the consumer is crucial. Persimmons contain high amounts Table 1. Rehydration values and total phenolic and ascorbic acid contents of dried persimmons. Dried persimmon (drying temperature/treatment) Rehydration value Total phenolics (mg/100 g) Ascorbic acid (mg/100 g) 50 °C, control 50 °C, ascorbic acid 50 °C, sodium metabisulfite 65 °C, control 65 °C, ascorbic acid 65 °C, sodium metabisulfite 80 °C, control 80 °C, ascorbic acid 80 °C, sodium metabisulfite a g a–i: Means having a different subscript within a column differ (P < ). 245 BÖLEK and OBUZ / Turk J Agric For Table 2. Sensory properties of dried .

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• Quality characteristics of persimmon dried
• Diospyros kaki L
• Tray dryer
• Trabzon persimmon
• Fresh persimmons