• Korean journal of food and cookery science
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• v.30 no.5
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• pp.620-630
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• 2014

Traditionally, the persimmon Gojongsi (Diospyros kaki Thunb) is peeled to make dried persimmons and the skins are thrown away. In this study, the quality characteristics of cookies containing persimmon peel powder were tested for recycling of the persimmon peels. The amounts of persimmon peel powder added to the cookies were about 0, 5, 7, 9 and 11%. The densities of the cookies of the control group and the persimmon peel powder containing experimental group were 1.25 and 1.25~1.37 respectively. The pH was 6.02 for the control group and 5.95~6.01 for the experimental group. Significant differences in the moisture content were observed between groups at 3.34 and 2.16~3.31 for the control and experimental groups, respectively (p<0.05). The spreadabilities and loss rates of the cookies increased with increasing amounts of persimmon peel powder (p<0.05). In contrast, the loss rates and leavening rate of the cookies decreased significantly with decreasing amounts of persimmon peel powder (p<0.05). The lightness of the cookies showed significant decrease (p<0.05), while the redness and yellowness increased with increasing amounts of persimmon peel powder. The hardness (kg) of the control group was 0.847 while that of the experimental group was 0.904~1.110. In the QDA, the results of sensory characteristic analysis showed that the experimental group earned 11% higher scores for color, flavor, taste, and bitterness, 7% higher for appearance and 9% higher for after taste. The consumer acceptance test revealed the experimental group to have a 7% more positive evaluation for color, favor, taste and texture than the control group. On the grounds of the experiment above, the optimal mixture ratio from the sensory test was found to be 7% persimmon peel powder in the cookies.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.321-326
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• 1995

This study was conducted to derive consumption of persimmon by the expansion of utilization of the persimmon flesh and peel. The valuable components were investigated in persimmon flesh and peel. Crude protein and fat contents in persimmon peel were higher than flesh but soluble sugar was more higher in flesh (with 71.3%) than peel (with 54.2%). Major free sugar in persimmon peel were glucose and fructose, the composition was similar to flesh. Major total amino acids in persimmon peel were glutamic acid, proline, methionine and aspartic acid. Proline, arginine, valine and alanine were relatively high in free amino acid. Oleic acid, linoleic acid and palmitic acid were the major fatty acid in persimmon peel, and the content of unsaturated fatty acid was more higher than flesh. Sugar cookies were processed using persimmon flesh and peel, when these powder were mixed with $5{\sim}10%$ to raw materials, the preference score was increased. Steamed rice cakes with persimmon were processed using persimmon flesh and peel, when sliced-dried persimmon was mixed to $10{\sim}20%$, the preference was increased, but persimmon peel was not. The quality of gruel which processed using persimmon flesh powder improved when mixed with flesh powder of 3%, rice powder, glutinous rice powder and skimmed milk, but persimmon peel was not suitable for gruel processing.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2006.11a
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• pp.28-42
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• 2006

Tannins are phenolic compounds that precipitate proteins and composed of a very diverse group of oligomers and polymers. Tannins are potential biological antioxidants, which are widely believed to be an important line of defense against oxidative damage and may participate in the prevention of cancer and cardiovascular disease. Persimmon(Diospyros kaki L.) has been cultivated in East Asia and is a good source of nutritional antioxidant vitamins, carotenoids and tannins. In general persimmon peel was regarded as a waste matter, although based on recent studies, the peel contains more carotenoids and polyphenols than pulp. Several investigation conducted in experimental animals have reported that dietary persimmon fruit and peel effectively lowered the levels of plasma total cholesterol and LDL-cholesterol. We conducted experiments to investigate in vitro antioxidative activities of persimmon peel powder (PP) and its soluble tannin extract (ST) and their dietary effects on productive performances and physiological responses in poultry. The PP and ST exhibited in vitro antioxidative activity in SOD - like activity model. The yolk color and eggshell color were significantly improved by the addition of PP and ST into layer diets. The contents of total cholesterol, triacylglycerol and phospholipid of liver in the groups fed diets containing PP and ST tended to be reduce as compared with those of control. With adding of PP and ST, Haugh unit was increased after 7 and 14 days of storage. In conclusion, PP and ST can be used as valuable feed additives for reducing hepatic lipid contents without harmful effects on overall productive performances and physiological responses in laying hens.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.39-44
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• 2005

Effects of persimmon peel powder on physico-chemical properties in 60 pigs was investigated. The pigs were randomly assigned to one of the four dietary treatments: 1) Control (commercial feed) 2) T1 (commercial feed supplemented with 1% persimmon peel powder) 3) T2 (commercial feed supplemented with 3% persimmon peel powder) 4) T3 (commercial feed supplemented with 5% persimmon peel powder). In proximate composition, moisture of pork from treatment groups were decreased by addition level increased than that of control but crude fat was increased (p<0.05). Crude protein and crude ash was no significantly difference. The total cholesterol, HDL-cholesterol and triglyceride of treatment groups was higher than that of control.. LDL-cholesterol of control was higher than that of treatment groups. The WHC (water holding capacity) of control was higher than treatment groups and shear value was higher in treatments group (p<0.05). pH was not significantly different between control and treatment groups. The hardness, juiciness and flavor of sensory evaluation were improved by treatments, especially in T3 (p<0.05). The meat color of treatment group showed whiter and redder than that of control owing to higher L/sup */, a/sup */ and b/sup */ value. In fatty acids, stearic acid contents of treatment groups were higher than that of control. The unsaturated fatty acid/saturated fatty acid ratio of the control, T1 T2 and T3 were 1.78, 1.71. 1.69 and 1.66, respectively and control had higher than the treatment groups. The hardness, juiciness and flavor of sensory evaluation were improved by treatments, especially in T3 (p<0.05).

• Food Science and Preservation
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• v.8 no.2
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• pp.175-180
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• 2001

The quality characteristics of bread prepared with the addition of dried persimmon peel powder(PPP) were investigated. Visco-elastic characteristics of dough and texture of bread added PPP was examined by rapid visco-analyzer and texture analyzer. The maximum viscosity of the dough with PPP was lower than that of control at 90$\^{C}$. Final viscosity after cooling to 50$\^{C}$, viscosity of control increased to 134 B.U., but that of the dough with PPP showed 13∼37 B.U. As more PPP was added, gluten formation and mixing time dough were longer. Adhesiveness, springness, cohesiveness and chewiness gradually increased as PPP content increased, while the hardness decreased. Lightness value decreased but redness and yellowness values increased with the addition of PPP, especially, the bread made by 15% PPP treatment showed dark brown color. In sensory evaluation of bread, score of color decreased significantly as more PPP was added but overall acceptability was not significant different(p<0.05) between control and 5% PPP treatment. It is considered that the addition of 5% was appropriate for bread making with PPP.

• Journal of Life Science
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• v.29 no.7
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• pp.792-799
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• 2019

This study was carried out to investigate the effect of persimmon peel on the physicochemical properties of ground pork stored at $4^{\circ}C$ for 10 days. Four types of ground pork were evaluated: T0 without dried persimmon peel powder, and T1 with 0.3%, T2 with 0.7%, and T3 with 1.0% dried persimmon peel powder. The pH increased during storage, with the pH of T3 being the lowest (p<0.01). The L-value and b-value were not significantly changed, but the a-value decreased during storage. On the 10th day of storage, the a-values were significantly higher for T2 and T3 than for T0 and T1 (p<0.001). TBARS significantly increased during storage, with lower values for T2 and T3 than for T0 and T1 (p<0.001). DPPH free radical scavenging activity decreased during storage, with T0 having the lowest value (p<0.001). The VBN content increased during storage, and the VBN content of T0 was the highest at the 10th day (p<0.05). The water-holding capacity decreased and cooking loss increased during storage. Hardness and chewiness increased, while springiness and gumminess decreased during storage. The results of this study showed that the addition of persimmon peel during the process of making ground pork had antioxidant effects that maintained redness and physical quality. A 0.7% addition was the most appropriate.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.394-401
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• 2000

To enhance gamsulgi quality, the optimal conditions for persimmon peel powder (PPP) addition were evaluated with PPP content(10, 50), sugar content(5, 25) and water content(10, 50%) by reponse surface methodology (RSM). The statistical significanes of sugar element in gamsulgi preperation did not show. Optimal conditions for the content of PPP and water, predicted for each corresponding sensory parameter of gamsulgi, were 10∼40% and 18∼50% for consistency, 10∼32% and 11∼50% for after swallowing, 24∼50% and 14∼39% for color, 10∼40% and 31∼50% for chewiness, 14∼38% and 22∼47% for moistness, 10∼38% and 22∼50% for texture, and 10∼43% and 18∼50% for overall quality. The overall optimal conditions, which satisfied with all sensory properties of gamsulgi, were 25% for PPP content and 35% for water content.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.479-488
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• 2013

This study is to examine nutrients in the persimmon peel develop processed products and analyze their quality properties. The persimmon peel powder was rich in nutrients with 4.35% of moisture, 3.01% of protein, 1.02% of lipid, 2.02% of ash and $5.7^{\circ}Brix$ of Sugar concentration as well as 82.5 mg% of total carotenoid. As far as quality properties of Sulgidduk were concerned when the 5% addition persimmon peel resulted in the highest level of watery content and the more colors were added the lower the L value became and the higher a and b values. As the result of measurements using a texture analyzer, hardness, adhesiveness, cohesiveness, springiness and chewiness property decreased flexibility increased. The sensory test results revealed that the 3% added persimmon peel Sulgidduk was the best.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.589-597
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• 2011

This study was performed to evaluate the physiological and sensory properties of breads with different ratios of persimmon peel. Moisture activation of the bread loaf decreased as storage period increased with a smaller range of decrease in the persimmon peel added group. The amount of weight increased, and volume fell to some degree. Adding persimmon peel increased the RVA temperature, whereas maximum decreased. The color change during storage was due to the addition of control and 4% in group a values except there was no significant difference. As the result of measurements using a texture analyzer, hardness, springiness, cohesiveness, gumminess, and chewiness properties decreased. The sensory test results revealed that the 4% and 6% added persimmon peel bread was the best.

• Food Science and Preservation
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• v.19 no.1
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• pp.159-166
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• 2012

To investigate the characteristics of $Gammakgeolli$ to which processed forms of persimmon were added, $Gokkam$, $Gammalaengi$, whole powder, peel powder, and paste were used as various processed forms. The moisture, total polyphenol, and soluble-solid contents of the persimmon used for making $Gammakgeolli$ showed a big difference according to the processed form of persimmon, and influenced the total polyphenol and alcohol contents of the $Gammakgeolli$. The pH and total acid of the $Gammakgeolli$, which were 3.7~4.1 and 0.20~0.29% (w/v), respectively, were similar to those of commercial $Makgeolli$. The amino acidity increased on the fifth day after fermentation from that on the third day, and showed relatively high levels in the whole power, peel power, and paste. The volatile-acid contents of the $Gammakgeolli$s were within the range of 80~100 ppm and showed the highest level in the persimmon-paste-treated sample. Among the major organic acids of $Gammakgeolli$ (oxalic, citric, tartaric, malic, succinic, lactic, and acetic acid), lactic acid had the highest concentration. The $Gammakgeolli$ to which hole power or paste was added showed a high level of yellowness and a good color in the sensatory evaluation. In the sensory evaluation (selection rate) of the taste and overall acceptability, the $Gammakgeolli$ treated with $Gammalaengi$ was the best.