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Preparation of Powder date syrup from zahdi cultivar and study their quality properties | ||
| Journal of Basrah Researches (Sciences) | ||
| Article 1, Volume 33, Issue 2, 2007, Pages 30-36 PDF (0 K) | ||
| Authors | ||
| ; a J. Al-Manhal | ||
| Abstract | ||
| The aim of this study preparation of powder date syrup from zahdi cultivar after dehydration ,adding anti-caking agents and study their quality properties .The results of chemical analysis showed the powder had highest content of total soluble solids , total sugar and reducing sugar which reached (92.12,83.30.81 )% as dry basis respectively and a lower moisture content (7.20)% .Results of ash , sucrose, pH, color which reached (3.40%,2.30%,4.60,0.570) respectively and this study included the effect of storage stability at 5 Co and 25 Co for 6 months on some chemical properties . The results showed that total sugar and pH was decreased to (82.18%,4.40) after storage at 5 Co while decreased to 81.22%,4.35 respectively after storage at 25 Co . The moisture content and color was increased after storage 6 months were reached (7.92 %, 0.645) after storage at 5 Co while reached (7.90%,0.679)after storage at 25 Co . | ||
| Keywords | ||
| Date syrup; dehydration; quality properties | ||
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