Persimmon puree: a new ingredient to improve technological and health benefits in sherbets.

摘要

Persimmon puree could be successfully used as a natural thickening agent in sherbet. Cultivar difference and postharvest treatments, aimed at removing astringency without concomitant softening, were studied taking into consideration the influence on nutritional and technological characteristics of sherbets. Fruit of the 'Kaki Tipo' and 'Rojo Brillante' cultivars were peeled and freeze-dried, at unripe stage and after treatment with CO₂ and ethylene. The homogenized pulp was used for preparing traditional sherbets, which were analysed for melting and glass transition temperature, viscosity and consistency. Ascorbic acid, total polyphenols and carotenoids content, plus antioxidant capacity measured by DPPH and by crocin bleaching method were also determined. The sherbets, obtained from both cultivars treated with CO₂ and ethylene, were technologically similar confirming their suitability as a thickening and creaming agent. The final product provided interesting nutritional value, mainly due to the polyphenols content.