Technological Studies on Aswan Dry Dates Products After Dehydration | ||||
| Assiut Journal of Agricultural Sciences | ||||
| Article 3, Volume 51, Issue 4, December 2020, Page 32-49 PDF (1.05 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajas.2020.147565 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M.N. Elghazali; H.Z. Tawfeuk; R.A. Gomaa; Aml A. Tantawy | ||||
| Food Sci., and Techno., Dept., Faculty of Agr. and Natural Res., Aswan Uni | ||||
| Abstract | ||||
| Sakkoti, Bartamuda, Gondaila, Malkabii and Shamia are excellent dry date cultivars, grown at Aswan Governorate. This study was conducted to assay effect of drying methods on quality of dates products so, total soluble solids (T.S.S.), pH, acidity, color characteristics and Organoleptic characteristics were determined in prepared date products (Tamr-Elddin Date Sheets (TDS) [with / without] fiber, Date pudding and Date Jelly) from fresh date fruit (Tamar), after sun-drying for 25 days, solar drying for 14 days at ambient temperature 50°C and mechanical drying at 60°C for 9 hrs. The obtained results showed that pH decreased after sun-drying and mechanical drying, while total soluble solids (T.S.S) and acidity increased for all date products also, in generally found that the lightness (L), a (redness) and yellowness (b) values for date products from fresh dates were higher than solar dried dates, followed by sun dried dates and mechanical dried dates. So, in this study found that drying process by solar energy improved qualities attribute of all date products that had processed from Aswan dry dates. | ||||
| Keywords | ||||
| Date fruit; Technological properties; Drying; Tamr-Elddin; Jelly; Pudding | ||||
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