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Tabekha, M., Domah, M., El-Boraeey, N., Hamed, H., Metwally, S. (2007). PHYSICO-CHEMICAL AND TECHNOLOGICAL STUDIES ON PERSIMMON FRUITS: 1- PHYSICO-CHEMICAL STUDIES ON PERSIMMON FRUITS. Journal of Food and Dairy Sciences, 32(4), 2691-2697. doi: 10.21608/jfds.2021.200245
M. M. Tabekha; M. B. Domah; N. A. El-Boraeey; H. S. Hamed; Saadia E. Metwally. "PHYSICO-CHEMICAL AND TECHNOLOGICAL STUDIES ON PERSIMMON FRUITS: 1- PHYSICO-CHEMICAL STUDIES ON PERSIMMON FRUITS". Journal of Food and Dairy Sciences, 32, 4, 2007, 2691-2697. doi: 10.21608/jfds.2021.200245
Tabekha, M., Domah, M., El-Boraeey, N., Hamed, H., Metwally, S. (2007). 'PHYSICO-CHEMICAL AND TECHNOLOGICAL STUDIES ON PERSIMMON FRUITS: 1- PHYSICO-CHEMICAL STUDIES ON PERSIMMON FRUITS', Journal of Food and Dairy Sciences, 32(4), pp. 2691-2697. doi: 10.21608/jfds.2021.200245
Tabekha, M., Domah, M., El-Boraeey, N., Hamed, H., Metwally, S. PHYSICO-CHEMICAL AND TECHNOLOGICAL STUDIES ON PERSIMMON FRUITS: 1- PHYSICO-CHEMICAL STUDIES ON PERSIMMON FRUITS. Journal of Food and Dairy Sciences, 2007; 32(4): 2691-2697. doi: 10.21608/jfds.2021.200245

PHYSICO-CHEMICAL AND TECHNOLOGICAL STUDIES ON PERSIMMON FRUITS: 1- PHYSICO-CHEMICAL STUDIES ON PERSIMMON FRUITS

Article 4, Volume 32, Issue 4, April 2007, Page 2691-2697  XML PDF (688.3 K)
Document Type: Original Article
DOI: 10.21608/jfds.2021.200245
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Authors
M. M. Tabekha1; M. B. Domah1; N. A. El-Boraeey1; H. S. Hamed2; Saadia E. Metwally2
1Food Science Faculty of Agric.,Mansoura.
2Food Technology Research Institute,A.R .C.,Giza,Egypt.
Abstract
This  study  was  performed to   make an  evaluation  for  one  of  the new untraditional  recently  cultivated  fruits  in  Egypt.  This   fruit  is         known       "Kaki"
(diospyros kaki L.) which includes two varieties i.e. Costata cultivar, and Hachiya cultivar (astringent varieties). This evaluation included physical properties and chemical composition for fresh fruits to identify their nutritional value. The obtained data revealed that Costata variety was better for its color , taste and firmness than Hachiya one . This variety has a low moisture content if compared to the other variety called Hachiya. The obtained results indicated that total soluble tannins in Costata variety was 3.25%  which less than that of Hachiya variety 4.94%  on dry weight basis and perhaps for this reason the taste of Costata was more available and desirable than the taste of Hachiya.  On the other hand, Costata variety had total acidity 0.499% as citric acid, ascorbic acid was 52.44mg/100g on dry  weight  basis, total carotenoids  416,5  mg\100g,  total sugars  66.77% than  Hachiya   variety  which  has  total  acidity 0.374% as citric  acid, ascorbic acid  47.83 mg/100g,  total carotenoids 348.9 mg/100g and total sugars 26.16% respectively (on dry weight basis).
Keywords
Diospyros Kaki Costata cultivar; Diospyros Kaki Hachiya cultivar
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