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Quality Analysis and Grading of Sliced-Dried 'Cheongdobansi' Persimmons Marketed in Korea  

Kim, Gui-Ran (Department of Food Science & Technology, Kyungpook National University)
Kim, Mi-Yeung (Department of Food Science & Technology, Kyungpook National University)
Chung, Hun-Sik (Food and Bio-industry Research Institute, Kyungpook National University)
Park, Hyun-Ju (Cheongdo Agricultural Technology Center)
Moon, Kwang-Deog (Department of Food Science & Technology, Kyungpook National University)
Kwon, Joong-Ho (Department of Food Science & Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.16, no.1, 2009 , pp. 40-46 More about this Journal
Abstract
Quality analysis and grading of sliced-dried 'cheongdobansi' persimmons marketed in Korea were investigated by analyzing the correlation coefficients between the quality properties and overall preference of the samples. There were appreciable differences in weight, length, width, thickness, soluble solid, and Hunter' color values of sliced-dried persimmons manufactured by seven different companies. The content of soluble solid was ranged from 43.44 to $47.92^{\circ}Brix$. Hunter values were 41.17-54.09, 5.62-12.36, and 10.51-20.59 for L(lightness), a(redness), and b(yellowness), respectively. In sensory test, no astringency, sourness, and musty were found in all the test samples. Sensory color, hardness and sweetness were different for each manufacturing company, while the overall acceptability was not significantly different among the samples. Qualities of samples graded according to sensory color and hardness revealed differences. The results showed that quality properties of sliced-dried 'cheongdobansi' persimmons were not uniform, however sensory color and hardness could be used as an index for quality grading.
Keywords
sliced-dried persimmons; quality; grading;
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Times Cited By KSCI : 1  (Citation Analysis)
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