MAHMOUD, A., NAZAMEL-DIN, M. (1996). EFFECT OF SOME TECHNOLOGICAL TREATMENTS ON RIPENING AND DRYING OF SOFT DATE (BENT AISHA VARIETY). Egyptian Journal of Agricultural Research, 74(3), 821-833. doi: 10.21608/ejar.1996.429106
ABD EL-MOHSEN MAHMOUD; MAHMOUD NAZAMEL-DIN. "EFFECT OF SOME TECHNOLOGICAL TREATMENTS ON RIPENING AND DRYING OF SOFT DATE (BENT AISHA VARIETY)". Egyptian Journal of Agricultural Research, 74, 3, 1996, 821-833. doi: 10.21608/ejar.1996.429106
MAHMOUD, A., NAZAMEL-DIN, M. (1996). 'EFFECT OF SOME TECHNOLOGICAL TREATMENTS ON RIPENING AND DRYING OF SOFT DATE (BENT AISHA VARIETY)', Egyptian Journal of Agricultural Research, 74(3), pp. 821-833. doi: 10.21608/ejar.1996.429106
MAHMOUD, A., NAZAMEL-DIN, M. EFFECT OF SOME TECHNOLOGICAL TREATMENTS ON RIPENING AND DRYING OF SOFT DATE (BENT AISHA VARIETY). Egyptian Journal of Agricultural Research, 1996; 74(3): 821-833. doi: 10.21608/ejar.1996.429106
EFFECT OF SOME TECHNOLOGICAL TREATMENTS ON RIPENING AND DRYING OF SOFT DATE (BENT AISHA VARIETY)
Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.
Abstract
Khaial (Hard) stage of Bent Aisha date was developed to rutab (Soft) stage by freezing at-18°C or by oven drying (at 65°C). Freezing method led to the best quality in which the low molecular weight tannin contents were decreased and reducing sugars were increased. So by this treatment the consumption and marketing of Bent Aisha Date can be controlled. Moreover to extend the shelf-life of this date (rutab) it was preserved by drying, this good quality date in the dry stage with good quality (color, taste and flavor) was preferred by the consumer. Also, Khalal stage of Bent Aisha date could be processed to jam with acceptable good taste.
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