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NEZAMEL-DIN, A., ABDEL-HAMEED, A. (1997). CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE 1- EFFECT OF TEMPERATURE ON RIPENING OF KHALAL DATE. Egyptian Journal of Agricultural Research, 75(4), 113-1122. doi: 10.21608/ejar.1997.426496
ABDEL-MOHSEN M. M. NEZAMEL-DIN; AZZA K. ABDEL-HAMEED. "CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE 1- EFFECT OF TEMPERATURE ON RIPENING OF KHALAL DATE". Egyptian Journal of Agricultural Research, 75, 4, 1997, 113-1122. doi: 10.21608/ejar.1997.426496
NEZAMEL-DIN, A., ABDEL-HAMEED, A. (1997). 'CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE 1- EFFECT OF TEMPERATURE ON RIPENING OF KHALAL DATE', Egyptian Journal of Agricultural Research, 75(4), pp. 113-1122. doi: 10.21608/ejar.1997.426496
NEZAMEL-DIN, A., ABDEL-HAMEED, A. CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE 1- EFFECT OF TEMPERATURE ON RIPENING OF KHALAL DATE. Egyptian Journal of Agricultural Research, 1997; 75(4): 113-1122. doi: 10.21608/ejar.1997.426496

CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE 1- EFFECT OF TEMPERATURE ON RIPENING OF KHALAL DATE

Article 21, Volume 75, Issue 4, December 1997, Page 113-1122  XML PDF (2.13 MB)
Document Type: Original Article
DOI: 10.21608/ejar.1997.426496
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Authors
ABDEL-MOHSEN M. M. NEZAMEL-DIN1; AZZA K. ABDEL-HAMEED2
1Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Egyptian Amhat dates in khalal stage were treated by differnt tempeatures (40,60,65,70 and 80°C) for different periods. Treatments at 65°C and 70°C led to decrease total phenols and low molecular weight tannins which are responsible of astringent taste. Organoleptic analysis revealed that treating khalal dates at 65°C and 70°C led to the best quality of ripening dates (color, taste and flavor).
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