Different improved date products were prepared (combot, Tamruddin (TO) and glaced date) from three date varieties (Samani, ZaghJoul and Hayany). Ascorbic acid and sodium metabisulphate were added 10 combot samples. Vanilla, banana and orange juice as a flavor materials were added to tamruddin samples. Also, the glaced dale prepared as a control or coated with chocoiate syrup. Gross chemical composition for raw dates, different date products, minerals content and color measurements were determined. Organoleptic properties were studied for different products. Results showed that, Zaghloul date had high values ofT.S.%, protein, total and reducing sugars, total phenols.
The lowest and highest values for tolal acidity and pH were noticed in Hayany and Sarnani dates, respectively. Sodium, potassium, calcium, phosphorus and manganese were the major minerals among the investigated date samples.
Nadir,, A., Helmy, I., & Hamad, K. (2005). PRODUCTION OF IMPROVED PRODUCTS FROM DATE.. Journal of Food and Dairy Sciences, 30(9), 5443-5458. doi: 10.21608/jfds.2005.237957
MLA
A. Nadir,; I. M. f. Helmy; K. I. Hamad. "PRODUCTION OF IMPROVED PRODUCTS FROM DATE.", Journal of Food and Dairy Sciences, 30, 9, 2005, 5443-5458. doi: 10.21608/jfds.2005.237957
HARVARD
Nadir,, A., Helmy, I., Hamad, K. (2005). 'PRODUCTION OF IMPROVED PRODUCTS FROM DATE.', Journal of Food and Dairy Sciences, 30(9), pp. 5443-5458. doi: 10.21608/jfds.2005.237957
VANCOUVER
Nadir,, A., Helmy, I., Hamad, K. PRODUCTION OF IMPROVED PRODUCTS FROM DATE.. Journal of Food and Dairy Sciences, 2005; 30(9): 5443-5458. doi: 10.21608/jfds.2005.237957
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