Beta
ManageSearchChatDiscover
124720

EFFECT OF DRYING METHODS ON CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF AMRY DATE

Article

Last updated: 04 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

-

Abstract

In many countries of the world the use of sun drying in agricultural area to conserve vegetable, fruits and other crops has shown to be practical economically and the responsible approach environmentally .In this investigation we used sun drying, oven drying  (at 60°C and  90 °C )and greenhouse drying to dry  date of Amry variety grown in North Sinai . The chemical composition and sensory properties were studied. Results showed that the moisture ,tannin ,total acidity and crude fiber were decreased after drying methods , while pectin , color, ash and  total and reducing sugar were increased . Results showed that the greenhouse drying was the best method of drying for Amry date, while the oven drying at 90 Co  resulted in the lowest  quality of products.

DOI

10.21608/jfds.2008.124720

Authors

First Name

A.

Last Name

Ibrahim

MiddleName

A.

Affiliation

Department of Food and Dairy Science and Technology.Faculty of Environmental Agricultural Sciences.Suez Canal University.

Email

alaa.drc@gmail.com

City

-

Orcid

-

First Name

M.

Last Name

Abd El Fadeel

MiddleName

G.

Affiliation

Department of Food and Dairy Science and Technology.Faculty of Environmental Agricultural Sciences.Suez Canal University.

Email

-

City

-

Orcid

-

First Name

S.

Last Name

Ghoneim

MiddleName

I.

Affiliation

Department of Food and Dairy Science and Technology.Faculty of Environmental Agricultural Sciences.Suez Canal University.

Email

-

City

-

Orcid

-

First Name

F.

Last Name

Abd El Razicl

MiddleName

A.

Affiliation

Department of Food and Dairy Science and Technology.Faculty of Environmental Agricultural Sciences.Suez Canal University.

Email

-

City

-

Orcid

-

Volume

33

Article Issue

1

Related Issue

18672

Issue Date

2008-01-01

Receive Date

2020-11-22

Publish Date

2008-01-01

Page Start

353

Page End

361

Print ISSN

2090-3650

Online ISSN

2090-3731

Article File

JFDS_Volume 33_Issue 1_Pages 353-361.pdf

PDF . 700.6kB

Link

https://jfds.journals.ekb.eg/article_124720.html

Detail API

https://jfds.journals.ekb.eg/service?article_code=124720

Order

5

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

EFFECT OF DRYING METHODS ON CHEMICAL COMPOSITION AND SENSORY PROPERTIES OF AMRY DATE

Details

Type

Article

Created At

22 Jan 2023