Articles
Functional and sensory properties of Mozawati and Aseel dates
Article number
1371_53
Pages
389 – 394
Language
English
Abstract
The present study was designed to analyze the functional properties of fresh and dehydrated Mozawati and Aseel and Aseel dates.
The sample of Mozawati and Aseel dates were randomly collected from Quetta Baluchistan, and Khairpur Sindh Provinces of Pakistan.
The fresh date samples were dehydrated at 60-65°C for 18 h in a cabinet dehydrator.
Further the samples were rehydrated in distilled water to observe the physical changes.
Each sample was analyzed for functional and sensory properties for dates flesh weight (g), stone weight (g), pH value, length (cm), width (cm), rehydration %, moisture %, TSS (°Brix), total sugars (%) and total carbohydrate content.
The results obtained for date samples showed statistically significant difference at p≤0.05 probability level for moisture loss 46.2%, weight of dates 10 g, width of date 2.2 cm and length 3.4 cm analyzed, respectively.
Further the observation of date samples were recorded for pH value (6.4), total soluble solids (81.49 °Brix) reducing sugar obtained (67.1%) and carbohydrate (84.9%). The data recorded for sensory properties of dehydrated date samples revealed a better score for Mozawati dates in color, flavour, texture, and taste.
It was concluded from the present study that a cabinet dehydrator is effective for dehydration, as the dates retained their functional and sensory properties without loss after rehydration.
The sample of Mozawati and Aseel dates were randomly collected from Quetta Baluchistan, and Khairpur Sindh Provinces of Pakistan.
The fresh date samples were dehydrated at 60-65°C for 18 h in a cabinet dehydrator.
Further the samples were rehydrated in distilled water to observe the physical changes.
Each sample was analyzed for functional and sensory properties for dates flesh weight (g), stone weight (g), pH value, length (cm), width (cm), rehydration %, moisture %, TSS (°Brix), total sugars (%) and total carbohydrate content.
The results obtained for date samples showed statistically significant difference at p≤0.05 probability level for moisture loss 46.2%, weight of dates 10 g, width of date 2.2 cm and length 3.4 cm analyzed, respectively.
Further the observation of date samples were recorded for pH value (6.4), total soluble solids (81.49 °Brix) reducing sugar obtained (67.1%) and carbohydrate (84.9%). The data recorded for sensory properties of dehydrated date samples revealed a better score for Mozawati dates in color, flavour, texture, and taste.
It was concluded from the present study that a cabinet dehydrator is effective for dehydration, as the dates retained their functional and sensory properties without loss after rehydration.
Publication
Authors
A. Shahwani, T.F. Miano, A.H. Soomro
Keywords
dates, dehydration, rehydration, functional properties, organoleptic properties
Groups involved
Online Articles (69)