• Culinary science and hospitality research
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• v.19 no.1
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• pp.139-150
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• 2013

This study aims to determine the sensory acceptability of Gochujang added with persimmon syrup concentrate. To achieve this, Gochujang was blended with different concentrations of persimmon syrup concentrate (0%, 10%, 20%, 30%, 40%). Moisture contents and salinity decreased, whereas L, a, b values, pH level, and sugar contents and viscosity increased as the concentrations increased. As a result of an attribute difference test, glossiness and sweetness significantly increased with more concentrations. The acceptance test showed that 30% concentrate was the most preferable for taste, texture, and overall quality. In conclusion, the results indicate that addition of 30% persimmon syrup concentrate to Gochujang is optimal, providing good properties as well as reasonably high overall acceptability.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.735-741
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• 2008

The principal objective of this study was to evaluate the quality characteristics of yogurt to which had been added extracts of low quality dried persimmons, in an attempt to expand the range of use of low-quality dried persimmons. In the results of our sensory evaluation, our optimal results were attained with the addition of 5 g of dried persimmon extracts, 90 g of water, 20 g of oligosaccharide, and 50 g of fructose at a specific level of 1000 mL. During the 20-day storage period, the pH value of the dried persimmon yogurt was lowest on the 15th day in the control group and the 20th day in the yogurt to which 0.5% extract had been added. The titratable acidity was lowest by a significant margin on the 10th day for all types of yogurt. Viscosity assays showed a stable level of acidity over different storage periods. The number of viable cells demonstrated a trend toward increase with passing time, and the number of viable cells in the dried-persimmon yogurt was higher than that in the control yogurt.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.196-199
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• 2005

Antimicrobial activity of persimmon leaf tea methanol extracts on Klebsiella pneumoniae and Staphylococcus aureus was examined through paper disk diffusion bioassay. K. pneumoniae and S. aureus showed 87.64 and 99.35% growth inhibitions by addition of steamed tea methanol extracts (10 mg/ml), respectively. The number of microorganisms in rice cakes was significantly reduced when leaf tea powder was added during production of rice cakes. Addition of 1% steamed leaf teas to rice cakes decreased the number of microorganisms by over 50%, and over 70% reduction was observed when final 2% (dried weight w/w) steamed leaf tea was added, whereas no significant effect was observed over 2%. These results indicate that different microorganisms were detected from persimmon leaf and rice cake, and persimmon leaf can inhibit normal microbial growth in rice cake.

• Fashion & Textile Research Journal
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• v.10 no.6
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• pp.1036-1044
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• 2008

This research from analyzing dyed silk fabrics treated with persimmon juice by padding concludes as follows : The add on is increased as the number of padding increase and the color of the dyed fabrics holds red-yellow colors which has low brightness and high chromatic colors. The fabrics dyed with persimmon juice have properties such as 2nd grade of light fastness, 4~5th grade of perspiration fastness and rubbing fastness, and 3~4th grade of washing fastness. The dyed fabrics exposed to UV light have deeper yellow-red color than things exposed to sunlight. The silk fabrics treated premordants have shown strong yellow colors, especially the fabrics added Fe mordant have shown greenish red-yellow colors. As the padding times of dyeing with persimmon juice are increased, strength and water-repellent property are enhanced along warp and weft direction respectively but anti-crease property is decreased. Also, the dyed fabrics have good antibacterial activity and deodorization.

• Food Science and Preservation
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• v.13 no.3
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• pp.337-343
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• 2006

This study was conducted to develop naengmyon added with persimmon leaf powder. To find out the proper mixing ratio, physicochemical properties were investigated. There was a little difference in water binding capacity between control and naengmyon added with persimmon leaf powder. Amylogram showed that initial pasting temperature and peak point value were increased as increment of adding amount of persimmon leaf powder. After cooking, the weight of a naengmyon was increased but cooking loss and turbidity were decreased with increment of persimmon leaf powder. At a glance of color difference values, there was a distinctive boundary near at 6%. But similar at over 6% as increasing adding amount of persimon leaf powder texture characteristics such as hardness, adhesiveness, cohesiveness, springness and gumminess were declined. From overall experimental result, the proper mixing ratio of persimmon leaf powder for naengmyon was 4%.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.335-340
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• 2000

The objectives of this research were to investigate changes in characteristics of whole frozen soft persimmon during storage, and to evaluate effects of blanching and addition of ascorbic acid on the quality of frozen soft persimmon puree. Reducing sugar, soluble solids and carotenoids contents in frozen soft persimmon did not change significantly during storage, while ascorbic acid of whole frozen soft persimmon and puree was continuously decreased during 8 months of storage. Whole frozen soft persimmon thawed at low temperature or by microwave oven did not show remarkable quality differences, whereas thawing puree resulted in a drastic decrease in consistency. Addition of ascorbic acid to puree reduced browning discoloration, but blanching puree caused significant loss of color and increase of consistency.

• Journal of agriculture & life science
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• v.50 no.4
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• pp.225-234
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• 2016

This study aimed at analyzing the economic value of 'Fuyu' sweet persimmon. For the analysis, the raw data of the latest 9 years were collected from 707 farmers in major sweet persimmon area and from 47 farmers surveyed in the field. These data include receipt price per kilogram, costs, yields per tree, etc. The findings are as follows: The break-even tree age of sweet persimmon was 85 years. The trees reach the maximum harvest at age of 65. 'Fuyu' sweet persimmon's economic value was 10,488 thousand won in income approach, 9,249 thousand won in cost approach, respectively.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.16-23
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• 2015

This study was carried out to develop a fermented juice using persimmon (Diospyros kaki Thunb) and lactic acid bacteria isolated from kimchi, Lactobacillus buchneri BK-1, Pediococcus inopinatus BK-3 and Leuconostoc mesenteroides M-17. The total acidity value was 0.75% and viable cell number reached $1.9{\times}10^8CFU/mL$ when the persimmon and water solution was diluted by 1:3 (w/v) added with rice-syrup ($15^{\circ}Brix$) that was fermented by Lactobacillus buchneri BK-1 for 7 days. Additional levels of rice-syrup increased the total acidity of fermented juice, and the overall acceptability was the highest (4.1 point) for fermented persimmon juice added with rice-syrup $10^{\circ}Brix$. L. buchneri BK-1 and Pediococcus inopinatus BK-3 were selected to ferment the persimmon juice because there total acidity values were 0.83% and 0.80%, respectively, and the final cell concentrations, $5.1{\times}10^8$ and $2.7{\times}10^8CFU/mL$, were more than other treatment, respectively. The total acidity value of persimmon at day 3 of fermented broth were significantly higher than that of day 7 of fermented broth, and the number of viable cell declined from $8.2{\times}10^8$ to $4.3{\times}10^8CFU/mL$. In these results, the suitable period for fermentation was 4~5 days owing to the sourness being strong during fermentation.

• Food Science and Preservation
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• v.10 no.2
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• pp.175-181
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• 2003

Yogurt base was prepared from skim milk supplemented with sweet persimmon powder at the levels of 4% and 7％ and was fermented with Lactobacillus acidophillus. Sweet persimmon powder contained protein 2.2%, fat 30.5%, carbohydrate 56.6% and ash 2.5%, Quality characteristics of prepared yogurt were evaluated for acid production(pH), visible cell numbers, sensory property and oganic acid compositions during fermentation. Lactic acid content in yogurt supplemented with sweet persimmon powder was higher (1.12%∼l.21%) than that (1.05%) in yogurt made with only skim milk after 24 hours fermentation. The sensory score was higher yogurt made with skim milk than yogurt supplemented with sweet persimmon powder in taste, texture and overall acceptability. However, the acid production in yogurt supplemented with sweet persimmon powder were not significantly difference compared to yogurt made with skim milk The antioxidative activity by DPPH(a-a'-diphenyl-${\beta}$-picrylhydratyl) method in yogurt supplemented with sweet persimmon powder and yogurt made with skim milk were higher than BHT 0.005 ％ used as control.

• Applied Biological Chemistry
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• v.49 no.1
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• pp.30-34
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• 2006

The wastewater was quickly and fastly cleared by the peel extracts of astringent persimmon fruits. The degree of clearness increased with increasing concentrations (400-600 mg/l) of the peel extracts of astringent persimmon fruits. The removal rates of T-P and CODcr in wastewater with lime and the peel extracts of astringent persimmon fruits were lower than ferric chloride and aluminium sulfate at 100-200 mg/l concentration but higher at above 300 mg/l concentration. The removal rate of T-P increased with increasing concentration of the peel extracts of astringent persimmon fruits.