Production and evaluation of date powder | ||||
| International Journal of Family Studies, Food Science and Nutrition Health | ||||
| Volume 2, Issue 1, June 2021, Page 19-39 PDF (639.21 K) | ||||
| Document Type: Original Research | ||||
| DOI: 10.21608/ijfsnh.2021.213824 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Mostafa T. M. Assous1; Mohamed A. Kenawi2; Fowzy A. H. El Sokkary2; Mohamed N. Kenawi2; Zeinab3 A. H. Abd el galil3 | ||||
| 1Central Laboratory for Research and Development of Date Palm, Agricultural Research Center, Egypt. | ||||
| 2Prof. of Food science Fac. of Agric. Minia Univ. Egypt. | ||||
| 3Food Technology Research Institute, Agricultural Research Center. Egypt. | ||||
| Abstract | ||||
| This study was carried out to produce date powder from Tamr El Wadi and El Sakkoti varieties at tamr stage, which is low moisture content, rich in sugars and minerals. Pretreatments and drying methods were studied on the physical, chemical, sensory, properties and quality of products. Results indicated that the best additions starch were 30% for date paste methods and the 20% for cooling methods regardless date type or drying methods. Results indicated that additions of starch to dates before drying reached moisture content to˂ 6.5% of date powders and drying time to˂8 hours. Results indicated that cooled and crushed dates then additions of starch20% to dates before drying had good quality of physical phytochemical, chemical and sensory properties of products regardless date type or drying methods. | ||||
| Keywords | ||||
| dates; powder; drying | ||||
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