EVALUATION OF BIOCHEMICAL AND .sENSORY CHARACTERISTICS OF DISIS (DATE SYRUP) WHICH IS PRODUCED FROM SOME IRRADIATED KINDS OF DATE DURING STORAGE

Document Type : Original Article

Authors

1 National Center for Radiation Research and Technology, (NCRRT) P.O. Box 29 Nasr City, Egypt

2 College of Home Economic and Art Education, Riyadh, Kingdom of Saudi Arabia

Abstract

Khalas and Sukkary dates varieties were treated with two doses of gamma
irradiati0'l (0.5 and 1.0 kGy) in addition to control (untreated dates) were stored
under relative moisture of (70-80%) and temperature ranged from (20-25 0c) for 36
weeks. They were used In this study to produce and evaluate its dibis (date syrup).
The results revealed that the date, which treated with 1.0 kGy for the two
cultivars, produced the best quality of dibis. The highest reduction of moisture content was observed in untreated samples in each cultivar. The treated samples with (1.0 kGy) are succeeded in preserving total sugars of fruits during storage of both Khalas and Sukkary cultivars. The total soluble solids percentage was increased in fruits by prolonging the storage period In all treatments of date cultlvars under study. Also, the high irradiation treatment (1.0 kGy) succeeded to increase viscosity within to limited permission in fruit of all date cultivars under study. It also keeps the best flavor of dates dibis during storage of both Khalas and Sukkary, At last, the irradiation treatments succeeded to keep the best Ravor, texture and color of date dibis during storage of both Khalas and Sukkary.
Journal of Soil Sciences and Agricultural Engineering
Volume 29, Issue 1
January 2004
Pages 479-485

Files

Share

How to cite

Statistics