Indigestible dietary fiber and astringent compounds of persimmon fruits as an indicator of their suitability for puree

Abstract

One of the main features of persimmon fruits (Diospyros kaki L.) is too high content of indigestible dietary fiber and astringent compounds, which, in some cases, complicates their processing. When making the puree, coarse fibers are removed at the finisher, but it remains unclear how this affects the quality of the puree output, given there are other features of the persimmon fruit pulp, such as the presence or absence of seeds in it, as well as darkening of color and increasing astringency during heat treatment. Therefore, in this case, an important role can be played by the selection of the best varieties for mashed potatoes and the conditions for its production, which was the purpose of this study. Local persimmon cultivars with varying degrees of pollination - Gosho, Hachiya, Hiakume, were tested. The fruits were first crushed in a grater, then passed through a sieve with a hole diameter of 0.75 mm. It was found that the indicators of suitability for mashed potatoes (the percentage of filamentous fibers, color) deteriorate along with an increase in the number of seeds in the fruit. The puree of fresh fruit and the product of its boiling with the addition of sugar-the candy filling contained more tart leucoanthocyanins and total polyphenols than the puree and candy filling made from frozen (-17° C) persimmons. Thus, the use of unsoiled persimmon fruits can improve the color and increase the yield of puree, and their pre-freezing can reduce its astringency.