Development of Hot-Air Dried Cut Persimmon

Abstract

In this work the authors have studied the effect of hot-air drying with or without a previous osmotic dehydration pretreatment to produce dried cut persimmon with a different geometry (slices and sectors). A kinetic study has been carried out analysing mass variation, colour and texture changes in samples. Two sensory analyses were also performed considering drying time and geometry. Furthermore, the influence of 35 days of storage on optical and mechanical properties was also determined. The results obtained showed that geometry did not affect the parameters analyzed. According to the results of the kinetic study, the selected drying times were 8 and 12 hours. Osmotic pretreatment does not imply improvements in the final product. Judges preferred slices dried for 8 hours without osmotic pretreatment. The time of storage did not influence the optical and mechanical properties.

Synthesis of descriptive sensory attributes and hedonic rankings of dried persimmon (Diospyros kaki sp.)

“…Exploratory studies of hot air-dried and sun-dried sliced persimmon products have been conducted by a number of groups (Cárcel, García-Pérez, Sanjuán, & Mulet, 2010;Igual, Castelló, Roda, & Ortolá, 2011;Karakasova, Babanovska-Milenkovska, Lazov, & Stojanova, 2013;Park et al, 2006;Senica, Veberic, Grabnar, Stampar, & Jakopic, 2016). However, of the more than 100 persimmon cultivars that exist, these studies have collectively involved only a small subset: 'Triumph' (Park et al, 2006), 'Rojo Brillante' (Cárcel et al, 2010;Igual et al, 2011), 'Tipo' (Senica et al, 2016), and an unspecified astringent cultivar (Karakasova et al, 2013). These studies included chemical analysis of the fruit, performed before and after drying.…”

Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (Diospyros kaki) Chips during Storage

“…Still, the fruit is rarely consumed in the United States; it is sold in fresh form primarily in farmers' markets in the State of California and nationwide in Asian specialty grocery stores. us, several recent efforts have been made to increase the marketability of persimmon fruit by the development of hot-air-dried chips as a value-added product [2][3][4]. One hallmark of persimmons that could potentially be an impediment to consumer acceptance of a hot-air-dried product is certain persimmon cultivars' astringent mouthfeel.…”

Texture of Hot-Air-Dried Persimmon (Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development

“…To encourage more widespread consumption of persimmons, researchers have endeavored to develop a value-added product (a hot-air-dried persimmon “chip”) that is shelf-stable and easily produced. Several groups [ 1 , 2 , 3 , 4 , 5 , 6 ] have previously conducted exploratory studies of sliced, hot-air-dried persimmon chips. However, in-depth information on the texture of these products is lacking.…”