CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE Z- DRYING OF EGYPTIAN AMHAT DATE
NEZAMEL-DIN, A., ABDEL-HAMEED, A. (1997). CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE Z- DRYING OF EGYPTIAN AMHAT DATE. EKB Journal Management System, 75(4), 1123-1134. doi: 10.21608/ejar.1997.426499
ABDEL-MOHSEN M. M. NEZAMEL-DIN; AZZA K. ABDEL-HAMEED. "CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE Z- DRYING OF EGYPTIAN AMHAT DATE". EKB Journal Management System, 75, 4, 1997, 1123-1134. doi: 10.21608/ejar.1997.426499
NEZAMEL-DIN, A., ABDEL-HAMEED, A. (1997). 'CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE Z- DRYING OF EGYPTIAN AMHAT DATE', EKB Journal Management System, 75(4), pp. 1123-1134. doi: 10.21608/ejar.1997.426499
NEZAMEL-DIN, A., ABDEL-HAMEED, A. CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE Z- DRYING OF EGYPTIAN AMHAT DATE. EKB Journal Management System, 1997; 75(4): 1123-1134. doi: 10.21608/ejar.1997.426499

CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE Z- DRYING OF EGYPTIAN AMHAT DATE

Egyptian Journal of Agricultural Research
Article 22, Volume 75, Issue 4, December 1997, Page 1123-1134  XML PDF (2.51 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1997.426499
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Authors
ABDEL-MOHSEN M. M. NEZAMEL-DIN; AZZA K. ABDEL-HAMEED
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Egyptian Amhat dates were dried at 100°C for different periods of khalal and ripened dates (rutab dates). Drying ied to increase the reducing sugars, total sugars and decrease the low molecular weight tannins compounds which improved the quality of dates_ The panel test revealed that the best taste and flavor appeared in treatments ripened by heating for 3 hrs at 65°C after freezing, ripened khalal date at 70°C for 3 hrs, and ripened dates by acid and salt and followed by drying.
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