DEHYDRATION OF PERSIMMON (Diospyros kaki L.) FOR PRODUCT DEVELOPMENT

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dc.contributor.advisorDHIMAN, ANJU K
dc.contributor.authorBISHT, SAMIKSHA
dc.date.accessioned2020-12-14T06:22:52Z
dc.date.available2020-12-14T06:22:52Z
dc.date.issued2020-12
dc.description.abstractABSTRACT The present investigation entitled, “Dehydration of persimmon (Diospyros kaki L.) for product development ” was carried out during the year 2018-20 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The Fuyu persimmon fruits contained 80.39 per cent moisture, 17.06 ºBrix TSS and 5.66 pH, 0.12 per cent titratable acidity, 12.60 per cent total sugars, 5.83 per cent reducing sugars and are good source of functional components such as ascorbic acid (12.40 mg/100 g), β-carotene (1.54 mg/100 g) and total phenols (2.70 mg/100 g). Among different pre-treatments, the steam blanching for 3 min + 300 ppm KMS + 0.3 per cent citric acid dip in water for 20 minutes was found to be the best on the basis of highest sensory scores for colour (8.53), texture (7.50), flavour (8.50) and overall acceptability (8.58) for dehydration of persimmon slices, development of persimmon chips and osmo dried persimmon slices. The pre-treated persimmon slices possessed ascorbic acid (8.96 mg/100 g) and β-carotene (17.92 mg/100 g). Mechanical cabinet dehydrator (D1) was found to be a better mode of drying for persimmon slices in comparison to solar tunnel (D2) and solar glass (D3) dryer on the basis of better chemical attributes and higher sensory scores. During storage of six months, the decrease in constituents like ascorbic acid (8.96 to 8.66 mg/100 g), β-carotene (17.92 to 13.47 mg/100 g), fibre content (1.25 to 1.04 %), antioxidant activity (63.19 to 59.59 %) and total phenols (14.05 to 10.30 mg/100 g) was minimum in slices dried in mechanical cabinet dehydrator as compared to solar tunnel and solar glass dryer. The dehydrated slices can be utilized for the development of persimmon chips and the product contained 2.51 mg/100 g ascorbic acid, 9.16 mg/100 g β-carotene. Osmo dried persimmon can be developed by soaking of slices in 50 °B hypertonic solution + 4 h dipping time at 45 °C prior to drying. The concentration of 20 per cent ginger extract and 15 per cent mint extract was found to be the best for production of flavoured osmo dried persimmon. During storage of six months, the slices of treatment T1 (osmo dried persimmon slices) were considered as the best on the basis of higher retention of chemical and sensory quality. The decrease in ascorbic acid is (7.36 to 3.36 mg/100 g), β-carotene (17.92 to 12.34 mg/100 g) and total phenols (13.52 to 9.90 mg/100 g) was less in T1 as compared to T2 (ginger flavoured osmo dried persimmon slices) and T3 (mint flavoured osmo dried persimmon slices) during storage. Persimmon dehydrated slices and osmo dried slices can be safely stored for a period of 6 months while chips were for a period of 90 days with minimal changes in chemical and sensory attributes when packed in Aluminium Laminated Pouches (ALP) and High Density Polyethylene (HDPE) pouches however, ALP was found to be better packaging material. Henceforth, it is concluded that non astringent variety Fuyu persimmon which otherwise is processed to a limited extent, can be successfully utilized for the production of dried products at remunerative cost.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810156614
dc.keywordspersimmon,development,Dehydrationen_US
dc.language.isoEnglishen_US
dc.pages142+xien_US
dc.publisherNAUNI,UHFen_US
dc.subFood Science and Technologyen_US
dc.themepersimmon,development,Dehydrationen_US
dc.these.typeM.Scen_US
dc.titleDEHYDRATION OF PERSIMMON (Diospyros kaki L.) FOR PRODUCT DEVELOPMENTen_US
dc.typeThesisen_US
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