Articles
PERSIMMON PUREE: A NEW INGREDIENT TO IMPROVE TECHNOLOGICAL AND HEALTH BENEFITS IN SHERBETS
Article number
833_11
Pages
77 – 82
Language
English
Abstract
Persimmon puree could be successfully used as a natural thickening agent in sherbet.
Cultivar difference and postharvest treatments, aimed at removing astringency without concomitant softening, were studied taking into consideration the influence on nutritional and technological characteristics of sherbets.
Fruit of the Kaki Tipo and Rojo Brillante cultivars were peeled and freeze-dried, at unripe stage and after treatment with CO2 and ethylene.
The homogenized pulp was used for preparing traditional sherbets, which were analyzed for melting and glass transition temperature, viscosity and consistency.
Ascorbic acid, total poliphenols and carotenoids content, plus antioxidant capacity measured by DPPH and by crocin bleaching method were also determined.
The sherbets, obtained from both cultivars treated with CO2 and ethylene, were technologically similar confirming their suitability as a thickening and creaming agent.
The final product provided interesting nutritional value, mainly due to the polyphenols content.
Cultivar difference and postharvest treatments, aimed at removing astringency without concomitant softening, were studied taking into consideration the influence on nutritional and technological characteristics of sherbets.
Fruit of the Kaki Tipo and Rojo Brillante cultivars were peeled and freeze-dried, at unripe stage and after treatment with CO2 and ethylene.
The homogenized pulp was used for preparing traditional sherbets, which were analyzed for melting and glass transition temperature, viscosity and consistency.
Ascorbic acid, total poliphenols and carotenoids content, plus antioxidant capacity measured by DPPH and by crocin bleaching method were also determined.
The sherbets, obtained from both cultivars treated with CO2 and ethylene, were technologically similar confirming their suitability as a thickening and creaming agent.
The final product provided interesting nutritional value, mainly due to the polyphenols content.
Publication
Authors
G. Cortellino, R. Lo Scalzo, A. Testoni, G. Bertolo, A. Maestrelli
Keywords
antioxidant capacity, bio-active compounds, tickening agent, quality
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