Physico-chemical Analysis of Fresh Persimmon (Diospyros kaki L) Fruit Pulp from Jammu Region India

Abstract

This study was conducted in the division of the food science and technology SKUAST-Jammu in which the physicochemical analysis of the fruit of persimmon (Diospyros kaki L) was done in year 2020. The colour values L*, a*,b* values, crude protein content, crude fat content, solubility per cent, crude fibre, TSS, and ash per cent, total sugars per cent, ascorbic acid mg/100gm, total phenolic compounds mg GAE/g, Carbohydrates per cent ,FRAP nmol FeSo4/g were assessed. colour values were (L*) value of 99.6, (a*) value of 17.0, and (b*) value of 73.0, while solubility, moisture content, T.S.S, crude fibre, crude protein, crude fat, and ash content were found to be, respectively, 78.5percent, 76.83percent, 15.12ºBrix,13.5percent, 1.32 per cent. Titratable acidity for fresh persimmon pulp was 0.11 percent, and total sugar content was 14.60 percent.