Investigation of a manufacturing method for pudding using astringent persimmon
2016
Tsurunaga, Y. (Shimane University, Matsue, Shimane (Japan). Faculty of Education) | Senda, M. | Kajino, A. | Mishima, S. | Takahashi, T. | Yoshino, K.
The present study aimed to clarify the effects of soluble tannins from astringent persimmon on the qualities (color, texture and astringency) of pudding. We compared the qualities of pudding made with the astringent paste or juice and non-astringent paste from persimmon. As a result, puddings were dark in color when the astringent paste or juice of persimmon was added. Also, the sensory analysis of pudding appearance, color, smoothness and food texture showed increased values with the addition of the astringent persimmon juice. Further, the astringency of the paste and juice was disappeared by mixing with evaporated milk and egg during pudding manufacturing. It is concluded that the astringent persimmon juice is the most suitable for the manufacturing of pudding using astringent persimmon.
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