Valorizing Astringent ‘Rojo Brillante’ Persimmon Through the Development of Persimmon-Based Bars
Sepideh Hosseininejad, Gemma Moraga, Isabel Hernando, Amalia Piscopo · 2024
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Description
Sepideh Hosseininejad and co-authors turn a problem fruit into a snack bar in this 2024 study. The 'Rojo Brillante' persimmon is too astringent to enjoy raw, and large amounts of the harvest go to waste. The team dried the fruit and built it into an energy bar with walnuts, hazelnuts, and chia seeds.
The finished bar carried more healthy fat, protein, and fiber than other fruit bars they compared it with. The dried persimmon held the bar together on its own, so no syrups or gums were needed. During storage, the bitter tannins fell while color compounds and antioxidant activity held steady. A lab digestion test showed the tannins survived digestion well, while the color compounds mostly did not. The authors present the bar as a natural snack that also cuts farm waste.
Catalog record
| CREATOR | Sepideh Hosseininejad, Gemma Moraga, Isabel Hernando, Amalia Piscopo |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 33 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |