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Took an experiment of the jam manufacture with the raw material―the persimmons mellowed naturally and the persimmons which were got rid of astringency artificially―with many kinds of Korean persimmons.
The results as follows :
1. Table 1. shows the analysis Table of the nutritional composition in the raw persimmon and Table 2. shows the gelation factor content in the persimmon.
2. Table 3. shows the mixture ratio of the manufacturing raw material of persimmon jam and shows the properties of the jam.
3. The color of the jam manufactured with made from the natural mellowed persimmons was persimmon color containing black spot or orange. But the jam manufactured with the persimmons which were got rid of astringency by ethanol changed from persimmon color to light purple during the storage.
4. The jam manufactured with the natural mellowed persimmons did not taste astringent but the jam manufactured with the persimmons which were got rid of astringency artificially tasted astringent.
The results as follows :
1. Table 1. shows the analysis Table of the nutritional composition in the raw persimmon and Table 2. shows the gelation factor content in the persimmon.
2. Table 3. shows the mixture ratio of the manufacturing raw material of persimmon jam and shows the properties of the jam.
3. The color of the jam manufactured with made from the natural mellowed persimmons was persimmon color containing black spot or orange. But the jam manufactured with the persimmons which were got rid of astringency by ethanol changed from persimmon color to light purple during the storage.
4. The jam manufactured with the natural mellowed persimmons did not taste astringent but the jam manufactured with the persimmons which were got rid of astringency artificially tasted astringent.
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Abstract
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UCI(KEPA) : I410-ECN-0101-2009-511-018077082