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

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