Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (Diospyros kaki) Chips during Storage
المؤلفون المشاركون
Milczarek, Rebecca R.
Vilches, Ana M.
Olsen, Carl W.
Breksa, Andrew P.
Mackey, Bruce E.
Brandl, Maria T.
المصدر
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-15، 15ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-03-31
دولة النشر
مصر
عدد الصفحات
15
الملخص EN
Recent efforts have been made to develop hot-air-dried chips as a value-added product for persimmon fruit (Diospyros kaki).
However, the long-term quality of this product and its dependence on processing conditions and packaging type have not yet been explored.
Hence, in this work, chips were prepared from “Hachiya” persimmon fruit in 2 ways: 2 mm thickness fruit slices, hot-air-dried for 5 hours (Preparation 2–5), and 6 mm slices, dried for 10 hours (Preparation 6–10).
The dried chips were then packaged into 2 bag types (plastic zip-top and metallized polyethylene terephthalate (Met-PET) with desiccant packets), stored under ambient conditions, and sampled for moisture-related, microbial, texture, and chemical quality traits throughout the 1-year storage study.
It was found that–with the exception of a marked decrease in ascorbic acid (vitamin C)—all 4 Preparation/Packaging combinations yielded products that maintained acceptable color, microbial, nutritional, and textural quality throughout the entire study.
Compared to Preparation 2–5 chips, Preparation 6–10 chips generally had lower contents of healthy nutrients—antioxidant compounds, ascorbic acid, and carotenoids.
Evidence of invertase activity was found for Preparation 6–10 chips but not for Preparation 2–5 chips.
For both preparations, the contents of ascorbic acid and carotenoids experienced time-dependent decreases.
Plastic zip-top bags and Met-PET bags with desiccant packets performed equally well as packaging for most of the quality metrics tracked during this study.
Overall, this work has demonstrated that hot-air-drying of persimmon slices is a promising approach to create a value-added product with at least one year of shelf-life.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Milczarek, Rebecca R.& Vilches, Ana M.& Olsen, Carl W.& Breksa, Andrew P.& Mackey, Bruce E.& Brandl, Maria T.. 2020. Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (Diospyros kaki) Chips during Storage. Journal of Food Quality،Vol. 2020, no. 2020, pp.1-15.
https://search.emarefa.net/detail/BIM-1184764
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Milczarek, Rebecca R.…[et al.]. Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (Diospyros kaki) Chips during Storage. Journal of Food Quality No. 2020 (2020), pp.1-15.
https://search.emarefa.net/detail/BIM-1184764
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Milczarek, Rebecca R.& Vilches, Ana M.& Olsen, Carl W.& Breksa, Andrew P.& Mackey, Bruce E.& Brandl, Maria T.. Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (Diospyros kaki) Chips during Storage. Journal of Food Quality. 2020. Vol. 2020, no. 2020, pp.1-15.
https://search.emarefa.net/detail/BIM-1184764
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1184764
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر