EFFECTS OF IMMATURE PERSIMMON (DIOSPYROS KAKI LINN. F.) JUICE ON THE PASTING, TEXTURAL, SENSORY AND COLOR PROPERTIES OF RICE NOODLES

Abstract

Pasting, textural, sensory and color properties of rice noodles were studied in the presence of immature persimmon juice. The addition of persimmon juice was found to cause a significant (P < 0.05) increase in rapid visco-analyser setback, peak viscosity and final viscosity, but a decrease in pasting temperature of rice flour. The maximum breaking stress, breaking strain and breaking work of the obtained noodle samples formulated with pure immature persimmon juice (the volume fraction of 100%) increased from 35.0 to 69.6 kPa, from 21.1 to 36.3% and from 0.07 to 0.26 J, respectively, compared with that of the control. Chromatic investigation exhibited that juice-containing noodle samples had enhanced red and yellow hues and improved color stability during storage. Microstructural observation from both scanning electron microscopy and laser scanning confocal microscopy showed that cooked juice-containing noodles has a more compact and homogeneous microstructure. PRACTICAL APPLICATIONSIn order to increase the commodity fruit rate, fruit thinning is a common technology used to reduce fruit-bearing rate during persimmon growth. As a consequence, plenty of immature persimmons are treated as a waste for landfill. However, these wasted fruits are rich in polyphenols, nutritional antioxidant vitamins, fiber, etc. The results of this work provide the theoretical basis for the utilization of wasted fruit products and a practical guidance for manufacturing rice noodles with improved nutrition and sensory quality. bs_bs_banner A journal to advance the fundamental understanding of food texture and sensory perception Journal of Texture Studies

Differences in the Phenolic Profile by UPLC Coupled to High Resolution Mass Spectrometry and Antioxidant Capacity of Two Diospyros kaki Varieties

“…The presence of pyrogallol in persimmon has not been previously reported in other papers, but it was found in other persimmon species, such as Diospyros Castanea. Its crude extract exerted high toxicity and selectivity against HepG2 and HeLa cells due to the production of intracellular superoxide anion cells [ 4 , 48 ]. The levels of 3,5-dimethoxybenzoic acid were similar in both the Triumph and Rojo Brillante varieties.…”

“…Persimmons ( Diospyros kaki L.f.) belong to the Ebenaceae family and are a plant native to Asia, where 90% of the world’s production is located [ 1 ]. Persimmons have traditionally been used for juice or vinegar production [ 2 , 3 , 4 ], but also for medicinal purposes, to help the likes of cough relief, hypertension, dyspnea, paralysis, burns, and bleeding [ 5 , 6 ]. There are more than 1000 persimmon varieties differenced by astringency.…”

Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations

“…Traditional uses for persimmon juice include raw material for the production of a fermented products used for dying in Japan called kaki-shibu (Imai et al, 2001), production of persimmon vinegar http://dx.doi.org/10.1016/j.foodchem.2015.03.008 0308-8146/Ó 2015 Elsevier Ltd. All rights reserved. (Gao, Liu, Yang, & Fu, 2010;Lee & Kim, 2009), and persimmon juice as a dye for noodles (Han, Qi, Lu, & Li, 2012). However, persimmon juice is emerging now into the global juice market as a new wholesome, commercial juice that promotes health, but little data are available on persimmon juice composition or the effect(s) of the technological processing.…”

Physicochemical, functional, and sensory properties of yogurts containing persimmon

“…Recently, different properties of persimmon and preservation methods have been studied (Nicoleti et al, 2007;Gu et al, 2008;Sun et al, 2011;Baltacıoğlu and Artık, 2013). However, there are few studies concerning the addition of persimmon to food and food products (Han et al, 2012;Karaman et al, 2014b).…”