Ключевые слова
persimmon products
persimmon processing
Как цитировать
Аннотация
The article is of a review nature. The morphological characteristics and biochemical indicators of persimmon fruits, and the advantages of the plant concerning other fruits are investigated and presented. Studies show that persimmon has a high nutritional value, but the degree of demand and the scale of production are reduced by the high content of tannic substances (flavonoids). The high content of free flavonoids worsens the taste properties. It should be noted here that flavonoids have a high biological and medicinal value, and their content in persimmon is several times higher than in other fruits. A review analysis has shown that the removal of free flavonoids improves gustatory quality, but decreases medicinal/biological value. The technological processes should be focused not on the removal of flavonoids, but on covering them, taking into account various taste additives. It is recommended to use supplements of dairy products to cover the milk and increase its nutritional and biological value. By simplifying the technology of processing persimmon and improving the taste qualities, it will be possible to increase the degree of demand for persimmon, which in turn will lead to an increase in the scale of production. An efficient technology of persimmon processing and the production of intermediate semi-finished products (concentrates and powders) is recommended, which will increase the duration of the persimmon season.
Библиографические ссылки
Astha Sharma, Anju K. Dhiman, Surekha Attri, Preethi Ramachandran. Studies on preparation and preservation of persimmon (Diospyros kaki L.) pulp. First published: 05 February 2021. https://doi.org/10.1111/jfpp.15274
Rosa Direito, João Rocha, Bruno Sepodes, Maria Eduardo-Figueira. From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product. 20 September 2021
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