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Incorporation of persimmon in processing of some mixed fruit nectars .
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Abstract: Ripe persimmons (Dispyros kaki L.) are fruits of high nutritive value but rapidly spoiled. The objective of this study was to investigate the possibility of developing mixed fruit nectars prepared from persimmon pulp. The obtained results reveal that persimmon pulp contained high concentrations of total soluble solids and carotenoids but low in total titratable acidity. Analysis of volatile components showed that persimmon pulp had a few number and low level of aroma components leading to mild flavour. Palmitic acid, E-2-hexanal and E-2- hexanol were the major flavour components identified in persimmon pulp. Blending 10, 20 and 30% of persimmon pulp with mango, and apricot purees and orange juice led to an increment in total soluble solids, pH value and caroteinoids but reduced the level of titratable acidity. Ascorbic acid increased slightly in both mango and apricot blends while it decreased in the orange blends. The results of sensory evaluation of mixed fruit nectars showed that nectars prepared from blends
mango/persimmon (80:20), apricot/persimmon (90:10) and
orange/persimmon (90:10) were the highest in the degree of acceptability.
Incorporation of persimmon in mixed fruit nectars lead to an increment in the yield of nectar reaching to7.23, 6.6 and 6.4, in mango, apricot and orange nectars, furthermore, improved the color and nutritive value.
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| URL |
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| Publication year |
2009
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| Pages |
312-325
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| Availability location |
معهد بحوث تكنولوجيا الاغذية-مركز البحوث الزراعية-9ش الجامعة-الجيزة
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| Availability number |
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| Organization Name |
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| City |
الزقازيق
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| serial title |
Egypt Journal of applied science
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| Web Page |
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| Author(s) from ARC |
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| Agris Categories |
Human nutrition - General aspects
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AGROVOC
TERMS |
Fruit juices.
Incorporation.
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| Publication Type |
Journal
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