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

被引：8

作者：

Akyildiz, Asiye ^{[1
]}

Zorlugenc, Feyza Kiroglu ^{[1
]}

Benli, Hakan ^{[1
]}

Aksay, Salih ^{[1
]}

Fenercioglu, Hasan ^{[1
]}

机构：

[1] Cukurova Univ, Adana, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2008年 / 4卷 / 07期

关键词：

persimmon; dehydration; phenolics; color;

D O I：

10.2202/1556-3758.1199

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页数：13

共 25 条

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