foods Article Texture of Hot-Air-Dried Persimmon (Diospyros kaki) Chips: Instrumental, Sensory, and Consumer Input for Product Development Rebecca R. Milczarek 1,* , Rachelle D. Woods 1, Sean I. LaFond 2, Jenny L. Smith 3, Ivana Sedej 1 , Carl W. Olsen 1, Ana M. Vilches 1, Andrew P. Breksa 1 and John E. Preece 3 1 United States Department of Agriculture—Agricultural Research Service, Western Regional Research Center, Healthy Processed Foods Research Unit, 800 Buchanan Street, Albany, CA 94710, USA;
[email protected] (R.D.W.);
[email protected] (I.S.);
[email protected] (C.W.O.);
[email protected] (A.M.V.);
[email protected] (A.P.B.) 2 Department of Food Science & Technology, University of California, One Shields Avenue, Davis, CA 95616, USA;
[email protected] 3 United States Department of Agriculture—Agricultural Research Service, National Clonal Germplasm Repository, One Shields Avenue, Davis, CA 95616, USA;
[email protected] (J.L.S.);
[email protected] (J.E.P.) * Correspondence:
[email protected]; Tel.: +1-510-559-5656 Received: 10 September 2020; Accepted: 6 October 2020; Published: 10 October 2020 Abstract: Persimmon (Diospyros kaki) is an underutilized tree fruit. Previous studies have shown the feasibility of making a hot-air-dried, chip-style product from persimmon. However, the texture of this type of product has not been explored or connected to consumer preference. Thus, for dried samples representing 37 cultivars, this study aimed to (1) predict trained sensory panel texture attributes from instrumental measurements, (2) predict consumer liking from instrumental measurements and sensory texture attributes, and (3) elucidate whether astringency type affects dried product texture.