STUDIES ON PREPARATION AND PRESERVATION OF PERSIMMON (Diospyros kaki L.) PULP AND ITS UTILIZATION IN DAIRY PRODUCTS
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Date
2019-04
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UHF,NAUNI
Abstract
ABSTRACT
The present investigation entitled “Studies on preparation and preservation of persimmon
(Diospyros kaki L.) pulp and its utilization in dairy products” was carried out during 2016-2019 in
the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and
Forestry, Nauni, Solan (HP). The study was conducted to prepare and preserve persimmon pulp using
different preservation methods (chemical, heat treatment and freezing) along with their evaluation for
quality and storage stability. Fully ripened Hachiya persimmon fruit with peel was found to be a good
source of β-carotene (0.69 mg/ 100 g), ascorbic acid (9.14 mg/ 100 g), crude fibre (0.39 %), total
phenols (6.69 mg/ 100 g) and antioxidant activity (71.80 %). The maximum pulp recovery of 88.30
per cent was obtained by hot pulping of ripe persimmon fruits with peel (T3). T3treatment selected
for further studies on the basis of higher sensory scores possessed 0.61 mg/100 g β-carotene, 8.71
mg/100 g, ascorbic acid, 2.91 per cent crude fibre, 6.41 mg/ 100 g total phenols and 62.35 per cent
antioxidant activity. The preservation of pulp reflected that the persimmon pulp of treatment T1
(pulp+KMS @ 2000 ppm in glass jars) retained higher ascorbic acid (6.76 mg/ 100g ), β-carotene
(0.52 mg/ 100g), total phenols (4.69 mg/ 100g) and antioxidant activity (61.69 %) during six months
of storage period. Among seven different combinations of khoa and persimmon pulp, the burfi of
treatment T7 (70:30) exhibited highest value for crude fibre (1.30 %), carbohydrates (44.51 %),
ascorbic acid (6.05 mg/ 100 g), β-carotene (0.068 mg/ 100 g), total phenols (1.92 mg/ 100 g) and
antioxidant activity (16.02 %) followed by T6 (75:25), T5 (80:20), T4 (85:15), T3 (90:10), T2 (95:05)
and T1 (100:0). Out of four varied combinations of cream and persimmon pulp used for preparation of
ice cream, T4 (50:50) possessed higher values for crude fibre (1.46 %), carbohydrates (37.61 %),
ascorbic acid (6.29 mg/ 100 g), β-carotene (0.39 mg/ 100 g), total phenols (3.65 mg/ 100 g) and
antioxidant activity (37.51 %) while lower value for protein (5.25 %) and fat (15.65 %) as compared
to T3 (60:40), T2 (70:30) and T1 (100:0). The study revealed that with the incorporation of persimmon
pulp, the functional and nutritional quality of dairy products can be enhanced. Sensory evaluation
indicated the acceptability of products by the panelists. The burfi packed in PET boxes can be safely
stored under ambient as well as refrigerated conditions and ice cream under refrigerated condition for
a period of 14 days with minimal changes in various parameters. Henceforth, it is concluded that ripe
Hachiya persimmon which otherwise is processed to a limited extent, can be successfully converted
intopulpand utilized in dairyproducts to improve their nutritional quality.
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