Various adjuncts, including fruits, are added for flavoring beer, one of the most famous beverages in the world. The influence of persimmon fruit on antioxidant activities and quality characteristics of beer was investigated in this study. The antioxidant activities measured through DPPH and superoxide and hydroxyl anions scavenging potentials as well as total polyphenol contents of the persimmon-treated beer were significantly ( < 0.05) high compared to the control. The mineral elements Mg, K, and Ca were also significantly ( < 0.05) increased, however toxic heavy metals were not detected in the persimmon beer. Among the persimmon beer samples, the overall acceptance value was significantly ( < 0.05) high when the beer was prepared by adding 150 g of the fruit in 10 L of water. The results suggested that an addition of 150 g of persimmon fruit per 10 L of water could better enrich the nutritional, organoleptic, and antioxidant potentials of beer.
Persimmon is one of the widely cultivated fruits in Korea, China, and Japan. The fruits of persimmon contain various phytochemicals which have health promoting effects. Drying is one of the most oldest and famous fruit processing techniques. The objective of this study was to investigate the effect of different pretreatments on moisture content, soluble solid content, and firmness of dried persimmon fruit. The moisture content of HCT (dried persimmon prepared by soaking in 50 ppm sodium hypochlorite for 1 min at 20°C) and ACT (dried persimmon prepared by soaking into 1% N-acetylcysteine for 1 min at 20°C) followed by STT (dried persimmon prepared by soaking the fruits into 5% salt solution containing 1% citric acid for 1 min at 65°C) showed the significantly low moisture content on 6 days of drying. The soluble solid content of HCT and MST (dried persimmon prepared by soaking into 0.5% sodium metabisulfite for 1 min at 20°C) was significantly low at 6 DAD compared to the other treatments. Similarly, the firmness of ACT showed a high value on day 6. The firmness of HCT was significantly low as in the control followed by MST on day 6. The results indicated that fruit pretreatment by soaking in 50 ppm sodium hypochlorite solution could be a good option to enhance the quality characteristics of dried persimmon fruits.
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