Textural profile analysis and phenolic content of some date palm varieties
2011
Nadeem, M. (National Inst. of Food Science and Technology, Faisalabad (Pakistan)) | Salim-ur-Rehman (National Inst. of Food Science and Technology, Faisalabad (Pakistan)) | Anjum, F.M. (National Inst. of Food Science and Technology, Faisalabad (Pakistan)) | Bhatti, I.A. (University of Agriculture, Faisalabad (Pakistan). Dept. of Chemistry and Biochemistry)
A study was carried out in the Post Graduate Laboratory, National Institute of Food Science and Technology, University of Agriculture, Faisalabad during the year 2010. Twenty one date palm (Phoenix dactylifera L.) varieties were investigated at tamr stage for their physical characteristics, textural profile analysis and total phenolic content. Significant differences were recorded in the physical characteristics, textural profile and total phenolic content among varieties. Maximum fruit weight (13.89g), flesh weight (12.89g), fruit length (4.56cm) and volume (11.94cm3) were recorded in Dhakki. Edible/non-edible ratio of different date varieties ranged from 1.94 (Desi simple) to 14.50 (Aseel Sindh). Maximum water activity was found in Desi basray (0.482) and minimum in Karblain (0.323). The highest peak force of puncture test as an index of hardness during textural profile analysis was recorded in Dora (59.64g) and maximum value of fruit colour was observed in Desi red small (149.10CTn). Phenolic content ranged from 296.67 to 140.67mg (GAE) /100g fresh fruit weight. The results conclude that Dhakki, Aseel Sindh and Hillavi are suitable for table purpose while other varieties are suitable for processing and converting into date products.
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Эту запись предоставил National Agricultural Research Centre