IMPACT OF STORAGE AND PACKAGING CONDITIONS ON PHYSICO-CHEMICAL PROPERTIES OF DATE PASTE. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 10, Volume 27, Issue 1, January 2002, Page 439-448 PDF (715.49 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2002.253305 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| M. S. Al-Wesali, | ||||
| Food Science and Technology Department, Collage of Agricultural and Food Sciences, King Faisal University, Al-Hassa. Kingdom of Saudi Arabia | ||||
| Abstract | ||||
| The effect of storage period (12 months) and temperature (room and refrigerated) as well as packaging media (polyethylene bags under vacuum or under atmospheric pressure) on some of the physical and chemical properties of three date varieties (Rezaiz, Barni and Khudari) paste were evaluated. Data indicates that date varieties, storage temperature and period as well as packaging media significantly (p>0.05) affected moisture, sugars contents, acidity, color, pH and hardness of date paste. Storage temperature was found to be the most significant (P>0.05) parameter effecting the physico-chemical properties of the date paste. In contrast storage media showed a significant (P>0.05) effect only on moisture, sucrose contents and acidity of the date paste. Meanwhile storage period showed a significant (P>0.05) effect only on moisture content, total solids and acidity of the date paste. | ||||
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