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| Registros recuperados: 10 | |
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| Azadbakht, Mohsen; Jafarzadeh, Sajad; Varasteh, Faryal; Vahedi Torshizi, Mohammad. |
| This study was conducted considering the high importance of persimmon's chemical properties and the effect of different factors on its variations during storage and maintaining period. This study attempted to investigate some cases such as the effect of compressive loading parameters at 2 levels of 150 N and 250 N, three types of foam container packaging with polyolefin film, polyethylene terephthalate, and ordinary box and four types of putrescine polyamine coating with concentrations of 1 mM and 2 mM, distilled water and uncoated state, the chemical properties of persimmon fruit including the number of antioxidants, total phenol, flavonoids, vitamin C, pH, acidity and dissolved solids. The results showed that the highest content of total phenol and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Persimmon; Coating; Packaging; Antioxidant; Vitamin C. |
| Ano: 2022 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/7291 |
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| CURI,PAULA N.; TAVARES,BRUNA S.; ALMEIDA,ALINE B.; PIO,RAFAEL; PASQUAL,MOACIR; PECHE,PEDRO M.; SOUZA,VANESSA R.. |
| ABSTRACT To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the form of juice and jelly, as well as understand what the consumer profile is for these products, the objective of this study was to evaluate the influence of different persimmon cultivars (Rama Forte, Mel, Guiombo and Taubaté) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting juice and jelly in order to identify cultivars with the greatest potential for industrial use. The different studied persimmon cultivars... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Persimmon; Subtropical; Jelly; Juice; Processing. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652017000301205 |
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| CURI,Paula Nogueira; ALMEIDA,Aline Botelho de; TAVARES,Bruna de Sousa; NUNES,Cleiton Antônio; PIO,Rafael; PASQUAL,Moacir; SOUZA,Vanessa Rios de. |
| Abstract The objective of this study was, through mixing design and response surface methodology, to optimize a reduced calorie mixed juice of persimmon, orange and pineapple based the sensory and nutritional characteristics. This study also aimed to carry out the survey of the physicochemical characteristics that are desirable in this product. It was found that juice of these fruits, when combined, have better sensory and nutritional characteristics than when isolated. The consumer has a preference for mixed fruit juices made up of orange, pineapple and persimmon that are sweeter and more acidic and regarding color, consumers prefer a juice with less intense red color. According to evaluation, the most recommended mixed juice formulations are 50%... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mixed juice; Persimmon; Mixture design; Response surface. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200308 |
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| Registros recuperados: 10 | |
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