The Study of Developing and Stability of Functional Beverage from Korean Persimmon(Diospyros kaki L. folium) Leaf

The efforts were made to develop persimmon leaf beverages on the basis of the results of sensory evaluation. The result of sensory evaluation for the development of persimmon leaf beverages showed that when the concentration of extracts was 10%, the aroma and flavor of persimmon leaves was best. The optimum concentration of sugar was 4.5% and apple juice was 15%. The change of pH had the tendency to keep stable range(3.82-3.71) during the period of 30 days and free-sugar had little change according to the temperature and time of preservation. The preservation of the change of ascorbic acid revealed that the range of decrease in the case of preservation at was a bit narrower than in the case of preservation at . Nonvolatile organic acids were four kinds of acids, oxalic acid, levulinic acid, malic acid, and citric acid, among which levulinic acid was on the increase for the first 10 days during the preservation period and then on the decrease regardless of the temperature of preservation. The browning of beverages was on the slight increase.