PRODUCTION OF IMPROVED PRODUCTS FROM DATE. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 6, Volume 30, Issue 9, September 2005, Page 5443-5458 PDF (204.68 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.237957 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. Nadir,; I. M. f. Helmy; K. I. Hamad | ||||
| Food Science and Technoloqy Department, National Research Center, Cairo, Egypt. | ||||
| Abstract | ||||
| Different improved date products were prepared (combot, Tamruddin (TO) and glaced date) from three date varieties (Samani, ZaghJoul and Hayany). Ascorbic acid and sodium metabisulphate were added 10 combot samples. Vanilla, banana and orange juice as a flavor materials were added to tamruddin samples. Also, the glaced dale prepared as a control or coated with chocoiate syrup. Gross chemical composition for raw dates, different date products, minerals content and color measurements were determined. Organoleptic properties were studied for different products. Results showed that, Zaghloul date had high values ofT.S.%, protein, total and reducing sugars, total phenols. The lowest and highest values for tolal acidity and pH were noticed in Hayany and Sarnani dates, respectively. Sodium, potassium, calcium, phosphorus and manganese were the major minerals among the investigated date samples. | ||||
|
Statistics Article View: 45 PDF Download: 151 |
||||
