PRODUCTION AND CHARACTERIZATION OF NATURAL DATE FRUIT POWDER (PHEONIX DACTYLIFERA L.)

Hasan, Fayeza

PRODUCTION AND CHARACTERIZATION OF NATURAL DATE FRUIT POWDER (PHEONIX DACTYLIFERA L.)

Hasan, Fayeza

The aim of this thesis was to study the possibilities for production and the characterization of powder from ripened date fruits (Phoenix dactylifera L.). Various techniques including tray drying, freeze-drying, vacuum drying, microwave drying, convection drying were tested for their ability to dry the dates sufficiently to produce a dated powder. Six varieties of dates namely Barhi and Khalas (soft varieties), Sagi and Sukari (semi-dry varieties), and Barakawi and Gundeila (dry varieties) were evaluated for their drying characteristics. The drying parameters and the physicochemical characteristics were compared and a storage study for the date powder was conducted. It was observed that variations in moisture content existed within a variety. Only the convection drying technique of semi-dry and dry varieties was suitable to produce a powder. Sukkari and Barakawi were cabinets dried at 65, 70, and 75°C, after which the dates were milled. The most suitable temperature for drying was observed to be 70°C. Higher temperatures were associated with increased formation of hydroxymethylfurfural and darkness. Finer versions (<400μm) showed lower flowability, high compactibility, and increased hygroscopicity compared to coarser counterparts. Storing the date powder for a month in a jar (one teaspoon was removed per day) showed that the moisture content increased from 2 to 8% during the storage period and hardness increased linearly up to 17 days.

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