Original scientific paper
https://doi.org/10.15255/KUI.2023.059
The Influence of Drying on the Nutritional, Microbiological, and Sensory Value of Diospyros kaki L. (Japanese persimmon) Consumed in Herzegovina
Josipa Primorac
; University of Mostar, Faculty of Agriculture and Food Technology, Biskupa Čule bb, 88 000 Mostar, Bosnia and Herzegovina
Jelka Pleadin
; Croatian Veterinary Institute, Savska cesta 143, 10 000 Zagreb, Croatia
Andrea Humski
; Croatian Veterinary Institute, Savska cesta 143, 10 000 Zagreb, Croatia
Nada Vahčić
; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10 000 Zagreb, Croatia
Višnja Vasilj
; University of Mostar, Faculty of Agriculture and Food Technology, Biskupa Čule bb, 88 000 Mostar, Bosnia and Herzegovina
Anita Lalić
; University of Mostar, Faculty of Agriculture and Food Technology, Biskupa Čule bb, 88 000 Mostar, Bosnia and Herzegovina
*
* Corresponding author.
Abstract
Diospyros kaki L. (Japanese persimmon) has been introduced from Asian countries to Herzegovina, where it is mostly consumed fresh. This study investigates the differences in nutritional, microbiological, and sensory values of persimmons consumed in one of the Herzegovinian regions, following drying processes at 70 °C/12 h, 85 °C/10.5 h, and 100 °C/5.5 h, together with their effects on fruit texture, mass, and composition. The notable increase in sugar content emphasises the potential of dried Japanese persimmon as a nutritious snack. No significant increase in microorganism representation was observed across all samples. Persimmons dried using a dehydrator exhibited the most preserved nutritional properties, and were rated highest in sensorial evaluations. However, due to its high water content and browning, the sample dried at 100 °C in an autoclave was excluded from sensory testing.
Keywords
Japanese persimmon; drying; nutritional composition; sensory analysis; microbiology
Hrčak ID:
320584
URI
Publication date:
16.9.2024.
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