Comparative Analysis s of Physical Characteristics and Nutritional Quality of Persimmon Chips Prepared Using Different Processing Methods
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Abstract:
The effects of four processing methods vacuum frying, vacuum microwaving, differential pressure expansion, and microwave drying on the physical characteristics and nutritional quality of persimmon chips were investigated. The effects of these processing methods on the color, hardness, brittleness, rehydration ratio, volume, microstructure, and total sugar, total acid, vitamin C, and protein contents of persimmon chips are discussed herein. The physical properties and nutritional quality of the persimmon chips were significantly affected by the four processing methods (p<0.05). The overall color of chips prepared using differential pressure expansion drying was bright yellow; the structure was loose, the hardness was moderate, the brittleness was the best, the taste was crisp, and the rehydration was the best. The total sugar (18.91%) and vitamin C (129.80 mg/100 g) contents were better than those of chips processed using the other three methods. The protein content (2.17%) and total acid content (1.16%) were lower than those obtained using the other methods; however, the protein content was only 0.12% less than that after vacuum microwave drying (the highest protein content obtained), and the total acid content was only 0.74% less than that after microwave drying (the highest total acid content obtained). Comprehensive analysis showed that differential pressure expansion drying is superior to the other three processing methods and should be the first choice for processing persimmon chips.
