Effect of blanching and drying temperatures on the physicochemical characteristics, dietary fiber composition and antioxidant-related parameters of dried persimmons peel powder

Abstract

The effects of blanching with hot water at 90°C for 2 min and hot-air drying temperatures (50°C, 60°C and 70°C) on the physicochemical properties, dietary fiber compositions, antioxidant activity and hydration properties of ripe, soft persimmon peels were investigated. Blanching and drying significantly reduced the retention of antioxidant-related parameters. Although there were no significant differences in total phenolics and β-carotene content at different drying temperatures for both dried unblanched and blanched peels, dried blanched peels had higher dietary fiber compositions and swelling capacity than those of dried unblanched peels at all drying conditions. In addition, blanched peels dried at 50°C had the highest dietary fiber compositions, swelling capacity and antioxidant activity compared with those at high drying temperatures (60°C and 70°C). Therefore, blanched peels dried at 50°C is suggested to obtain better quality dietary fiber powder from persimmon peel for use in food applications or in fiber-fortified foods for health promotion.