Effect of Adding Different Concentrations of Gum Arabic on Some Quality Indicators of Persimmon Puree Powder

Andaleeb Saeed (1) *, Mohamad. Kh. Tahle (1)  and RawaaTlay  (1)

(1). Dept. Food Science, Faculty of Agricultural, Damascus University, Damascus, Syria.

(*Corresponding author: Andaleeb Saeed  E-Mail: andaleeb33444@gmail.com).

Received: 8/09/2022                    Accepted:3/10/2022



This research was conducted in the laboratories of the Department of Food Sciences, Faculty of Agriculture, Damascus University, and aimed to manufacture persimmon purée by hot air oven drying method at a temperature of 60ºC. and adding different concentrations of gum Arabic (25, 30, 35%) to the persimmon purée a drying agent to drying and study its effect on the chemical and physical indicators of this product. The obtained results showed that the powders manufactured with the addition of gum arabic (30, 35%) significantly decreased in moisture content (3.50, 3.33 %), a decrease in the acidity number (6.34, 6.26), and total sugar content (43.52, 39.30) g /100 g dry weight, and an increase in the percentage of ash which reached (4.78, 4.55) g /100 g dry weight respectively. These powders were characterized by the highest rate of productivity (36.40, 35.92), solubility (91.93, 91.91%), bulk density values (0.76, 0.83) g/cm3, and  the lowest values for the degree of caking were  (18.33, 18.26%), and hygroscopicity values (17.80, 15.83%). The samples to which gum arabic was added with increased values of the lightness index (L) and decreased in the values of the degree of redness and yellowness index (a, b) and H  index,  while the persimmon puree powder manufactured without adding gum arabic showed a significant superiority in terms of the indicators of color intensity values and the values of the degree of redness and yellowness.

Keywords: Persimmon Puree, Powder, Drying, Chemical and Physical  Indicators, Gum Arabic.

Full paper in Arabic: pdf