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426496

CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE 1- EFFECT OF TEMPERATURE ON RIPENING OF KHALAL DATE

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Last updated: 11 May 2025

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Abstract

Egyptian Amhat dates in khalal stage were treated by differnt tempeatures (40,60,65,70 and 80°C) for different periods. Treatments at 65°C and 70°C led to decrease total phenols and low molecular weight tannins which are responsible of astringent taste. Organoleptic analysis revealed that treating khalal dates at 65°C and 70°C led to the best quality of ripening dates (color, taste and flavor).

DOI

10.21608/ejar.1997.426496

Authors

First Name

ABDEL-MOHSEN M. M.

Last Name

NEZAMEL-DIN

MiddleName

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Affiliation

Oils and Fats Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

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Orcid

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First Name

AZZA K.

Last Name

ABDEL-HAMEED

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Affiliation

Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

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Volume

75

Article Issue

4

Related Issue

55306

Issue Date

1997-12-01

Receive Date

1997-03-03

Publish Date

1997-12-01

Page Start

113

Page End

1,122

Print ISSN

1110-6336

Online ISSN

2812-4936

Article File

EJAR_Volume 75_Issue 4_Pages 113-1122.pdf

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Link

https://ejar.journals.ekb.eg/article_426496.html

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http://journals.ekb.eg?_action=service&article_code=426496

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Original Article

Type Code

1,041

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Journal

Publication Title

Egyptian Journal of Agricultural Research

Publication Link

https://ejar.journals.ekb.eg/

MainTitle

CHEMICAL AND TECHNOLOGICAL STUDY ON EGYPTIAN AMHAT DATE 1- EFFECT OF TEMPERATURE ON RIPENING OF KHALAL DATE

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Article

Created At

11 May 2025