Comparison of Quality Characteristics on Traditional Dried Persimmons from Various Regions
Kim, J.K.;Kang, W.W.;Oh, S.L.;Kim, J.H.;Han, J.H.;Moon, H.K.(Sangju National University, Sangju, Republic of Korea)E-mail:kjk@sangju.ac.kr | Choi, J.U.(Kyungpook National University, Daegu, Republic of Korea)
This study was performed to compare and investigate major quality characteristics of traditional dried persimmons from various regions (Sangju, Haman, Youngdong and Dongsang) The moisture contents of dried persimmons were highest contained on 38.20％ at Sangju and crude protein contents were range from 1.41％ to 2.40% and crude fat contents were 0.11% to 0.20% and crude ash contents were 0.99% to 1.27%. Water activity (Aw) of dried Persimmons was 0.781 in Sangju and Brix was 55.1% in Sangju. In case of Hunter's value, 'L' value of dried persimmons was bright color value in Sangju (34.05) and Youngdong (33.06). 'a' value of dried persimmons was more red value in Youngdong (8.15) and Sangju (6.91), also 'b' value of dried persimmons was more yellow value in Youngdong (16.72) and Sangju (15.80).
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