Egyptian Amhat dates were dried at 100°C for different periods of khalal and ripened dates (rutab dates). Drying ied to increase the reducing sugars, total sugars and decrease the low molecular weight tannins compounds which improved the quality of dates_ The panel test revealed that the best taste and flavor appeared in treatments ripened by heating for 3 hrs at 65°C after freezing, ripened khalal date at 70°C for 3 hrs, and ripened dates by acid and salt and followed by drying.
NEZAMEL-DIN, A. M. M., & ABDEL-HAMEED, A. K. (1997). CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE Z- DRYING OF EGYPTIAN AMHAT DATE. Egyptian Journal of Agricultural Research, 75(4), 1123-1134. doi: 10.21608/ejar.1997.426499
MLA
ABDEL-MOHSEN M. M. NEZAMEL-DIN; AZZA K. ABDEL-HAMEED. "CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE Z- DRYING OF EGYPTIAN AMHAT DATE", Egyptian Journal of Agricultural Research, 75, 4, 1997, 1123-1134. doi: 10.21608/ejar.1997.426499
HARVARD
NEZAMEL-DIN, A. M. M., ABDEL-HAMEED, A. K. (1997). 'CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE Z- DRYING OF EGYPTIAN AMHAT DATE', Egyptian Journal of Agricultural Research, 75(4), pp. 1123-1134. doi: 10.21608/ejar.1997.426499
VANCOUVER
NEZAMEL-DIN, A. M. M., ABDEL-HAMEED, A. K. CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE Z- DRYING OF EGYPTIAN AMHAT DATE. Egyptian Journal of Agricultural Research, 1997; 75(4): 1123-1134. doi: 10.21608/ejar.1997.426499
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