Utilization of some Sudanese date cultivars for production of date syrups
2006
Abdel Rahman, G.H., Food d Processing Research Centre, Shambat, Khartoum (Sudan) | Abdel Kareem, M.I., Food Processing Research Centre, Shambat , Khartoum (Sudan) | Ahmed, K.N., University of Khartoum, Khartoum (Sudan). Faculty of Agriculture
The effects of different processing steps on qualities and storage stability of date syrups from two Sudanese. date cultivars, semi-dry (Mishrigi Wadlagai) and low grade dry (Jawa) cultivars were investigated. The procedure for date sugar extraction from the two cultivars was established. Water (4:1 w/w) was added after de-stoning of the fruits, heated by boiling water in a double-jacketed cheese vat and the extraction temperature was maintained at 70°C for 90 minutes for Mishrigi Wadlagai and 120 minutes for Jawa cultivar. Clearer and faster juice was obtained with centrifugation filtration compared to the traditional technique. The filtration rate in the later took more time (37%). Better colour, flavour and higher sugar content of date syrups for both cultivars were obtained when the date juices were concentrated at reduced pressure. No physic-chemical changes took place in the stored date syrups at 4°C for 6 months; however, there was a decrease in reducing sugars content and an increase in non-enzymatic browning reaction of the stored syrups at 25°C within the two cultivars
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