تأثير المعاملة بالمحاليل السكرية المختلفة و كلوريد الكالسيوم في خصائص جودة شرائح فاكهة الكاكي المجففة بالهواء الساخن

الملخص EN

This research was conducted at the department of food science, faculty of agriculture, and aimed to study the effect of pretreatment on some chemical indicators, phenols, antioxidant activity and content of tannin of hot air dried persimmon slices.

persimmon kaki fruits slices were immersed in sugar solutions with or without the addition of calcium chloride (sucrose 60% - sucrose 60% + calcium chloride 0.12% - sucrose 40% + glucose 20% sucrose 40% + glucose 20% + calcium chloride 0.12%) and then dried by hot air method at a 60 °C to a moisture content of not exceed 18%.

the results showed that samples treated with 60% sucrose solution for 24 hours and dried using hot air was higher in total phenols, antioxidant activity and vitamin C comparing to the samples treated with the solution (40% sucrose + 20% glucose), and reached (365.23 mg gallic acid / 100 g dry weight., 85.71%, 34.45 mg/100 g dry weight), respectively moreover, samples treated using sugar solutions and calcium chloride 0.12% showed higher total acidity, preservation of phenolic compounds, vitamin C and antioxidant activity compared tosamples treated with sugar solutions without the addition of calcium chloride.