Effect of heating methods on astringency recurrence, syneresis, and physical properties of persimmon paste

Removal of astringency from persimmon paste via polysaccharide treatment

“…The adjustment of persimmon paste was done using a previous report ( Tsurunaga et al., 2021 ) as a reference. Astringent Saijo persimmons harvested at the Shimane Prefectural Agricultural Technology Center (Shimane, Japan) in November 2017 were ground to a smooth paste using an Osterizer 16-speed blender with a capacity of 1 L (Oster, Boca Raton, FL, USA).…”

“…Heat treatment was carried out using the previous report ( Tsurunaga et al., 2021 ) as a reference. To mimic the treatment commonly used to sterilize pastes in the food industry under normal pressure, we placed pristine AP (50 g) in a heat-resistant bag (B-1318, Meiwa Pax, Osaka, Japan) and heated it at 100 °C for 40 min using an induction heater (MR-B20, Toshiba, Tokyo, Japan).…”