EFFECT OF DRYING METHODS ON CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF AMRY DATE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 33, Issue 1, January 2008, Page 353-361 PDF (684.14 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2008.124720 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. A. Ibrahim; M. G. Abd El Fadeel; S. I. Ghoneim; F. A. Abd El Razicl | ||||
| Department of Food and Dairy Science and Technology.Faculty of Environmental Agricultural Sciences.Suez Canal University. | ||||
| Abstract | ||||
| In many countries of the world the use of sun drying in agricultural area to conserve vegetable, fruits and other crops has shown to be practical economically and the responsible approach environmentally .In this investigation we used sun drying, oven drying (at 60°C and 90 °C )and greenhouse drying to dry date of Amry variety grown in North Sinai . The chemical composition and sensory properties were studied. Results showed that the moisture ,tannin ,total acidity and crude fiber were decreased after drying methods , while pectin , color, ash and total and reducing sugar were increased . Results showed that the greenhouse drying was the best method of drying for Amry date, while the oven drying at 90 Co resulted in the lowest quality of products. | ||||
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