Effects of soy milk and condensed milk on astringency removal, astringency recurrence, appearance, and syneresis in persimmon paste

Y. Tsurunaga, M. Onda
Astringency in persimmon fruit can be typically removed by treatment with carbon dioxide, dry ice, or alcohol. However, these methods require significant time and effort, and the astringency may recur after heat treatment. This study developed a new and simple method for removing astringency in astringent persimmon by the formation of protein complexes with soy milk (SM) and condensed milk (CM) because proteins and soluble tannins are known to have strong chemical bonds. These are readily available and frequently used in food production. SM or CM was added at 10% of the total amount of the material, the soluble tannin content was measured, and the effectiveness for removing astringency and preventing its recurrence were examined. Both SM and CM were observed to have extremely high abilities to remove astringency and reduce its recurrence after heat treatment. In addition, SM inhibited the effects of syneresis and browning in astringent persimmon paste, which are key indicators of paste quality. This method does not include the conventional removal process; hence, it simplifies food processing and facilitates the use of astringent fruit that may otherwise be discarded, leading to the effective use of resources. In particular, it is most suitable for processed soy milk-based products
Tsurunaga, Y. and Onda, M. (2022). Effects of soy milk and condensed milk on astringency removal, astringency recurrence, appearance, and syneresis in persimmon paste. Acta Hortic. 1338, 365-374
DOI: 10.17660/ActaHortic.2022.1338.52
https://doi.org/10.17660/ActaHortic.2022.1338.52
soluble polyphenol content, tannin, protein, aggregation, effective use of resources
English
1338_52
365-374

Acta Horticulturae