CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE 1- EFFECT OF TEMPERATURE ON RIPENING OF KHALAL DATE | ||||
Egyptian Journal of Agricultural Research | ||||
Article 21, Volume 75, Issue 4, December 1997, Page 113-1122 PDF (2.13 MB) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/ejar.1997.426496 | ||||
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Authors | ||||
ABDEL-MOHSEN M. M. NEZAMEL-DIN1; AZZA K. ABDEL-HAMEED2 | ||||
1Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
2Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
Abstract | ||||
Egyptian Amhat dates in khalal stage were treated by differnt tempeatures (40,60,65,70 and 80°C) for different periods. Treatments at 65°C and 70°C led to decrease total phenols and low molecular weight tannins which are responsible of astringent taste. Organoleptic analysis revealed that treating khalal dates at 65°C and 70°C led to the best quality of ripening dates (color, taste and flavor). | ||||
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