Texture of Hot-Air-Dried Persimmon (<i>Diospyros kaki</i>) Chips: Instrumental, Sensory, and Consumer Input for Product Development
Persimmon (<i>Diospyros kaki</i>) is an underutilized tree fruit. Previous studies have shown the feasibility of making a hot-air-dried, chip-style product from persimmon. However, the texture of this type of product has not been explored or connected to consumer preference. Thus, for dr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/10/1434 |
| _version_ | 1797551446321790976 |
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| author | Rebecca R. Milczarek Rachelle D. Woods Sean I. LaFond Jenny L. Smith Ivana Sedej Carl W. Olsen Ana M. Vilches Andrew P. Breksa John E. Preece |
| author_facet | Rebecca R. Milczarek Rachelle D. Woods Sean I. LaFond Jenny L. Smith Ivana Sedej Carl W. Olsen Ana M. Vilches Andrew P. Breksa John E. Preece |
| author_sort | Rebecca R. Milczarek |
| collection | DOAJ |
| description | Persimmon (<i>Diospyros kaki</i>) is an underutilized tree fruit. Previous studies have shown the feasibility of making a hot-air-dried, chip-style product from persimmon. However, the texture of this type of product has not been explored or connected to consumer preference. Thus, for dried samples representing 37 cultivars, this study aimed to (1) predict trained sensory panel texture attributes from instrumental measurements, (2) predict consumer liking from instrumental measurements and sensory texture attributes, and (3) elucidate whether astringency type affects dried product texture. Partial least-squares regression models of fair-to-good quality predicted all measured sensory texture attributes (except Tooth Packing) from instrumental measurements. Modeling also identified that consumer preference is for a moist, smooth texture. Lastly, while astringency type has significant (<i>p</i> < 0.05) effects on several individual texture attributes, astringency type should not be used a priori to screen-in or -out persimmon cultivars for processing into a hot-air-dried product. |
| first_indexed | 2024-03-10T15:45:13Z |
| format | Article |
| id | doaj.art-de7764d0328349e28981b0dfff5e164b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T15:45:13Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-de7764d0328349e28981b0dfff5e164b2023-11-20T16:31:37ZengMDPI AGFoods2304-81582020-10-01910143410.3390/foods9101434Texture of Hot-Air-Dried Persimmon (<i>Diospyros kaki</i>) Chips: Instrumental, Sensory, and Consumer Input for Product DevelopmentRebecca R. Milczarek0Rachelle D. Woods1Sean I. LaFond2Jenny L. Smith3Ivana Sedej4Carl W. Olsen5Ana M. Vilches6Andrew P. Breksa7John E. Preece8United States Department of Agriculture—Agricultural Research Service, Western Regional Research Center, Healthy Processed Foods Research Unit, 800 Buchanan Street, Albany, CA 94710, USAUnited States Department of Agriculture—Agricultural Research Service, Western Regional Research Center, Healthy Processed Foods Research Unit, 800 Buchanan Street, Albany, CA 94710, USADepartment of Food Science & Technology, University of California, One Shields Avenue, Davis, CA 95616, USAUnited States Department of Agriculture—Agricultural Research Service, National Clonal Germplasm Repository, One Shields Avenue, Davis, CA 95616, USAUnited States Department of Agriculture—Agricultural Research Service, Western Regional Research Center, Healthy Processed Foods Research Unit, 800 Buchanan Street, Albany, CA 94710, USAUnited States Department of Agriculture—Agricultural Research Service, Western Regional Research Center, Healthy Processed Foods Research Unit, 800 Buchanan Street, Albany, CA 94710, USAUnited States Department of Agriculture—Agricultural Research Service, Western Regional Research Center, Healthy Processed Foods Research Unit, 800 Buchanan Street, Albany, CA 94710, USAUnited States Department of Agriculture—Agricultural Research Service, Western Regional Research Center, Healthy Processed Foods Research Unit, 800 Buchanan Street, Albany, CA 94710, USAUnited States Department of Agriculture—Agricultural Research Service, National Clonal Germplasm Repository, One Shields Avenue, Davis, CA 95616, USAPersimmon (<i>Diospyros kaki</i>) is an underutilized tree fruit. Previous studies have shown the feasibility of making a hot-air-dried, chip-style product from persimmon. However, the texture of this type of product has not been explored or connected to consumer preference. Thus, for dried samples representing 37 cultivars, this study aimed to (1) predict trained sensory panel texture attributes from instrumental measurements, (2) predict consumer liking from instrumental measurements and sensory texture attributes, and (3) elucidate whether astringency type affects dried product texture. Partial least-squares regression models of fair-to-good quality predicted all measured sensory texture attributes (except Tooth Packing) from instrumental measurements. Modeling also identified that consumer preference is for a moist, smooth texture. Lastly, while astringency type has significant (<i>p</i> < 0.05) effects on several individual texture attributes, astringency type should not be used a priori to screen-in or -out persimmon cultivars for processing into a hot-air-dried product.https://www.mdpi.com/2304-8158/9/10/1434persimmon (<i>Diospyros kaki</i>)Texture Profile Analysis (TPA)shear testsensory evaluationconsumerhot-air-drying |
| spellingShingle | Rebecca R. Milczarek Rachelle D. Woods Sean I. LaFond Jenny L. Smith Ivana Sedej Carl W. Olsen Ana M. Vilches Andrew P. Breksa John E. Preece Texture of Hot-Air-Dried Persimmon (<i>Diospyros kaki</i>) Chips: Instrumental, Sensory, and Consumer Input for Product Development Foods persimmon (<i>Diospyros kaki</i>) Texture Profile Analysis (TPA) shear test sensory evaluation consumer hot-air-drying |
| title | Texture of Hot-Air-Dried Persimmon (<i>Diospyros kaki</i>) Chips: Instrumental, Sensory, and Consumer Input for Product Development |
| title_full | Texture of Hot-Air-Dried Persimmon (<i>Diospyros kaki</i>) Chips: Instrumental, Sensory, and Consumer Input for Product Development |
| title_fullStr | Texture of Hot-Air-Dried Persimmon (<i>Diospyros kaki</i>) Chips: Instrumental, Sensory, and Consumer Input for Product Development |
| title_full_unstemmed | Texture of Hot-Air-Dried Persimmon (<i>Diospyros kaki</i>) Chips: Instrumental, Sensory, and Consumer Input for Product Development |
| title_short | Texture of Hot-Air-Dried Persimmon (<i>Diospyros kaki</i>) Chips: Instrumental, Sensory, and Consumer Input for Product Development |
| title_sort | texture of hot air dried persimmon i diospyros kaki i chips instrumental sensory and consumer input for product development |
| topic | persimmon (<i>Diospyros kaki</i>) Texture Profile Analysis (TPA) shear test sensory evaluation consumer hot-air-drying |
| url | https://www.mdpi.com/2304-8158/9/10/1434 |
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