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

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