Abstract:
The persimmon fruit belongs to the (Ebenaceae) family. These fruits are berries orange-yellow attractive appealing color, Persimmon is native to China and widely cultivated in cold regions worldwide. It is most commonly cultivated in tropical and sub-tropical areas, (north) Pakistan, and other international places. The nutritional and mineral composition of persimmon fruit is particularly high in constituents of Moisture, Vitamins, protein, fiber, minerals, and pectin, also the presence of its constituent’s polyphenols. Persimmons have been shown to have medicinal characteristics ability to fight against various microbial illnesses like coughs, hypertension, anti-inflammatory, cardiovascular disorders, oxidative stress, and anti-diabetic activities. The prime aim is to develop the persimmon jam with water chestnut starch solution to accomplish the requirements of starch-based persimmon jam. The starch industry is continuously searching for novel sources to counteract production costs and also meet the increasing demand for new starches in food with pharma applications. Furthermore, water chestnut starch has a unique characteristic compared to other sources of starch, i.e., potato and rice. Specifically, water chestnuts can maintain a brittle and crunchy texture after heat treatment during cooking or canning. Water chestnut starch is employed as a thickener, bulking, gelling, stabilizer, and water-retaining agent. Currently, most food processing industries utilize starches to give proprietary organoleptic properties to the finished product. Furthermore, presently food starches are considered critical and beneficial functional food additives. According to (Hermansson and Svegmark), a greater amount of amylose causes greater interaction with the amylopectin chains, which leads to greater shrinkage of the gel and syneresis. It was found that a higher acid concentration leads to a reduction in the syneresis of starch gels. The physical properties of starch-based jam paste are affected by the amount and length of the amylose chain. The pasting property of WCs and several applications for their use in industry as a stabilizer or binder, higher freeze-thaw stability in mixtures and the formulation of frozen products and several industrial applications.
Page(s):
69-69
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Life Sciences (ICLS-23) 11-12 May 22-23, Volume: 0, Issue: 0, Year: 2023