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Effect of translocation of Al-Zahdi date Juice in stead of Sugar in manufacturing the Laboratorial manufactured Sauce | ||
| journal of kerbala university | ||
| Article 1, Volume 3, Issue 4, 2007, Pages 156-161 PDF (0 K) | ||
| Abstract | ||
| This study was conducted in order to identify the ability of translocation the table sugar (sucrose) by date sugar syrup ( Invert sugar) , Sugar a high moisture content) . Al-Zahdi dates were used due to it’s a viability ,and cheap prices while the manufactured vinegar was used from the date it self in order to obtain a production with a good accepted quality to customers , and a high calories .The production was stored for 16 weeks at 4cْ and 25cْ. Total soluble solid, a moisture content , pH , a total acidity , and total saccharides were measured in addition to a sensitive evaluation for a final productive .The results showed that it was as in a agreement with the standard ,as well as its showed an acceptation’s of referees due to its competition with imported production . | ||
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