• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.321-326
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• 1995

This study was conducted to derive consumption of persimmon by the expansion of utilization of the persimmon flesh and peel. The valuable components were investigated in persimmon flesh and peel. Crude protein and fat contents in persimmon peel were higher than flesh but soluble sugar was more higher in flesh (with 71.3%) than peel (with 54.2%). Major free sugar in persimmon peel were glucose and fructose, the composition was similar to flesh. Major total amino acids in persimmon peel were glutamic acid, proline, methionine and aspartic acid. Proline, arginine, valine and alanine were relatively high in free amino acid. Oleic acid, linoleic acid and palmitic acid were the major fatty acid in persimmon peel, and the content of unsaturated fatty acid was more higher than flesh. Sugar cookies were processed using persimmon flesh and peel, when these powder were mixed with $5{\sim}10%$ to raw materials, the preference score was increased. Steamed rice cakes with persimmon were processed using persimmon flesh and peel, when sliced-dried persimmon was mixed to $10{\sim}20%$, the preference was increased, but persimmon peel was not. The quality of gruel which processed using persimmon flesh powder improved when mixed with flesh powder of 3%, rice powder, glutinous rice powder and skimmed milk, but persimmon peel was not suitable for gruel processing.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.638-645
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• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

• Journal of the Korea Fashion and Costume Design Association
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• v.12 no.4
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• pp.197-206
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• 2010

The purpose of this study is to dye hanji/cotton fabrics using persimmon juice and to investigate the change in the hand fabrics. Using the Kawabata Evaluation System, we have examined the changes in the physical properties, primary hand value and total hand value. The dynamic characteristics of hanji/cotton fabrics have been explored by tensile, shear, bending, compression, surface properties, thickness and weight. As a result, it can be seen that the linearity of load-extension and tensile resilience are increased with the increase of the concentration and dyeing times of persimmon juice and tensile energy is decreased in the same condition. These behaviors are shown in the compression properties. Although the mechanism of persimmon juice dyeing has been widely discussed, it means that the fabrics dyed with persimmon juice become stiffened and the elasticity is increased with the introduction of persimmon on the fabrics studied. Bending rigidity and hysteresis of the bending moment are increased with the increase of the concentration and dyeing times of persimmon juice. Also, Geometrical roughness, expressed in SMD is increased with increasing the concentration and dyeing times of persimmon juice, compared with as-received. It indicates that these results are due to the geometric structure of hanji yarn and the introduction of persimmon juice on the fabrics studied. The fullness and softness with the soft feeing are increased a little due to the tannin component of persimmon juice introduced on the fiber surface.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.620-630
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• 2014

Traditionally, the persimmon Gojongsi (Diospyros kaki Thunb) is peeled to make dried persimmons and the skins are thrown away. In this study, the quality characteristics of cookies containing persimmon peel powder were tested for recycling of the persimmon peels. The amounts of persimmon peel powder added to the cookies were about 0, 5, 7, 9 and 11%. The densities of the cookies of the control group and the persimmon peel powder containing experimental group were 1.25 and 1.25~1.37 respectively. The pH was 6.02 for the control group and 5.95~6.01 for the experimental group. Significant differences in the moisture content were observed between groups at 3.34 and 2.16~3.31 for the control and experimental groups, respectively (p<0.05). The spreadabilities and loss rates of the cookies increased with increasing amounts of persimmon peel powder (p<0.05). In contrast, the loss rates and leavening rate of the cookies decreased significantly with decreasing amounts of persimmon peel powder (p<0.05). The lightness of the cookies showed significant decrease (p<0.05), while the redness and yellowness increased with increasing amounts of persimmon peel powder. The hardness (kg) of the control group was 0.847 while that of the experimental group was 0.904~1.110. In the QDA, the results of sensory characteristic analysis showed that the experimental group earned 11% higher scores for color, flavor, taste, and bitterness, 7% higher for appearance and 9% higher for after taste. The consumer acceptance test revealed the experimental group to have a 7% more positive evaluation for color, favor, taste and texture than the control group. On the grounds of the experiment above, the optimal mixture ratio from the sensory test was found to be 7% persimmon peel powder in the cookies.

• Journal of the Korean Home Economics Association
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• v.43 no.3 s.205
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• pp.119-129
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• 2005

The antibacterial activities against Staphylococcus aureus of persimmon juice and persimmon juice dyed cotton fabrics were eveluated. We investigated the effects in pursuit of the proper treating conditions to use persimmon juice dye for comfortable and hygienic doffing. The antibacterial activities were estimated by test method KS K 0693 and the percentage reduction of bacteria at various contact conditions of test materials and bacteria. The results were as follows. no bacteriostatic activities (BS) of persimmon Juice were more than $99.98\%$ and the increase was dose-dependent according to concentration from $1\%$ to $10\%$. However, bactericidal activities (BC) were not found BS increased from $99.97\%$ to $100\%$ and BC from $79.74\%$ to $100\%$ with increasing persimmon juice concentration of cotton fabrics from $10\%$ to $100\%$. Antibacterial effects were significantly shown at $10\%$ of persimmon juices. BS increased from $75.69\%$ to $100\%$ and BC from $65.89\%$ to $100\%$ over 18 hours of contact time and continued for 50 hours. BS of $100\%$ persimmon juice dyed cotton fabrics increased from $96.56\%$ to $98.20\%$ and BC from $-136\%$ to $65\%$ at different incubation temperatures of $17\pm1^{\circ}C$, $27\pm1^{\circ}C$ and $37\pm1^{\circ}C$. BS ranged from $99.06\%$ to $99.99\%$ and BC from $84.31\%$ to $95.10\%$, according to the initial bacterial density from $4.08\times10^7$ to $4.08\times10^5$. Sixty-seven percent of subjects of answered not to smell any odor from persimmon juice dyed cotton fabrics by subjective test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1347-1352
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• 2011

Steak sauces containing Korean persimmon were prepared and characteristics were evaluated. SOP (steak sauce containing soft persimmon), SOPP (steak sauce containing soft persimmon powder), and SWP (steak sauce containing sweet persimmon extract) with 5, 10, and 15% persimmon weight per sauce weight were prepared by a common formula. Antioxidant activity was determined by DPPH and ABTS radical scavenging activity, and sweetness of the sauces increased with increasing persimmon content. DPPH radical scavenging activities for SWP with persimmon content of 5 and 15% were $75.28{\pm}0.03%$ and $81.04{\pm}0.01%$, respectively. ABTS radical scavenging activities of SWP with persimmon content of 5 and 15% were $55.64{\pm}0.06$ and $59.18{\pm}0.07%$, respectively. With addition of persimmon, yellowness (b) and redness (a) increased. In overall acceptance of sensory evaluation, 5% SWP showed a relatively high score.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.39-44
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• 1994

To prepare the basic information for the fermentation of high quality persimmon vinegar in the farm. the quality of the complex fermented persimmon vinegar(CFPV) was compared to that of naturally fermented persimmon vinegar (NFPV). The titratable acidity of the CFPV was 3% which was the half concentration of the NFPV. The content of total free sugar by HPLC was 6% in CFPV and NFPV was 5%. Organic acid compositions in persimmon vinegar were oxalic acid, malic acid, lactic acid, citric acid, succinic acid and glutaric acid in addition to acetic acid. Total content of the organic acids in NFPV was higer than in CFPV. Especially, the content of latic acid in NFPV was very higher than that of CFPV. the flavour, color and taste of persimmon fruit itself in CFPV were stronger than those in NFPV.

• Proceedings of the Korean Society of Plant Biotechnology Conference
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• 2003.04a
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• pp.155-155
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• 2003

• The Korea Journal of Herbology
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• v.27 no.1
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• pp.41-49
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• 2012

Objectives : The purpose of this study was to investigate the anti-oxidative and anti-atopic dermatitis effects of persimmon leaf extract obtained from Cheongdo-gun, where more than 60% of Korean persimmon is produced. Methods : Anti-oxidative effects of the crude persimmon leaf extract harvested monthly between May and November were determined by in vitro assay using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide dismutase (SOD)-like reaction. Anti-atopic dermatitis effects of the crude persimmon leaf extract were determined by using collagenase type I inhibition assay and by quantitative assays including serum histamine, prostaglandin E metabolite and leukotriene $B_4$ levels in animal model of atopic dermatitis using Balb/c mice. Results : Persimmon leaf extract harvested in May had higher levels of total phenolic compounds (182.24 mg/g) and flavonoids (23.05 mg/g) than the ones of different month extract. Also, persimmon leaf extract harvested in May showed the most effective extract scavenging activities of DPPH free radical ($13.39{\pm}0.21\;{\mu}g/ml$) and superoxide anion radical ($40.52{\pm}2.32\;{\mu}g/ml$), leading to use the persimmon leaf extract harvested in May for the experiments hereafter. Persimmon leaf extract showed $326.71{\pm}4.6\;{\mu}g/ml$ of 50% inhibitory concentration ($IC_{50}$) for collagenase type I which is responsible for the degradation of extracellular matrix. In addition, persimmon leaf extract application group could decrease serum levels of histamine, prostaglandin E metabolite and leukotriene $B_4$ compared to the negative control in animal model of atopic dermatitis. Especially, persimmon leaf extract showed a significantly decreased serum leukotriene $B_4$ level relative to the levels of histamine and prostaglandin E metabolite. Conclusions : Persimmon leaf extract showed anti-oxidative and anti-atopic dermatitis effects in vitro and in vivo. These results suggest that persimmon leaf extract may have immunoregulatory function for alleviating atopic dermatitis by decreasing collagenase activity and mast cell activation.

• Textile Coloration and Finishing
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• v.28 no.2
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• pp.109-117
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• 2016

Synthetic fabrics, such as nylon and polyester, were dyed with persimmon juice by using a padding mangle repeatedly. The mechanical properties of these synthetic fabrics were analyzed using the Kawabata evaluation system. The following findings were obtained from this investigation. As the number of repetitions of padding dyeing increased, the tensile energy per unit area and the tensile resilience of synthetic fabric remained almost unchanged, whereas the linearity of the load-extension curve of the synthetic fabrics increased. As the number of padding repetitions increased, the synthetic fabrics dyed with persimmon juice exhibited increases in thickness and weight. As the number of repetitions of padding treatment with persimmon juice increased, the values of stiffness, anti-drape stiffness, fullness, and softness also increased, whereas the flexibility with soft feeling, crispness, and scrooping sensation significantly decreased. The amount of coated persimmon juice on the surface of the fabrics increased after three repetitions of padding treatment with persimmon juice. Nylon and polyester fabrics were dyed evenly with persimmon juice treated using a padding mangle.