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Physical, Chemical and Microbiological Properties of Khalal Powder Produced From Some Local date Varieties | ||
| Basrah Journal For Date Palm Research | ||
| Article 8, Volume 4, Issue 1, 2005, Pages 111-123 PDF (0 K) | ||
| Authors | ||
| Ali Ahmed Sahi; Alaa Jabbar Al-Manhal | ||
| Abstract | ||
| This study included preparation of date powder from three local date cultivars (Zahdi, Dairi and Chibchab) and study their quality properties. The results of chemical analysis showed that Chibchab powder had highest content of total soluble solids, total sugar and sucrose which reached (84.66, 79.06, 56.61)% respectively and with significant differences with Zahdi and Dairi powders. Zahdi powder had a highest moisture content (6.25%) and lower pH (5.5) and with significant differences with Chibchab and Dairi powders. Results of ash, tannins and total acidity did not show any.significant differences among cultivars, Microbiological test for Khalal mutbuukh powder showed lower in total count of bacteria, yeast and mold, while there was no growth of coliform bacteria. * Part | ||
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