Articles
MAINTAINING THE SOFT CONSISTENCY OF DATE PASTE
Article number
736_51
Pages
523 – 530
Language
English
Abstract
Experiments were carried out to overcome the solidification of date paste manufactured from indigenous date cultivars.
A steam treatment was devised.
Two Omani date cultivars, namely Bunarinja and Fardh, were exposed to steam for 3 different lengths of time (5, 10, or 15 minutes), wrapped in cellophane sheets and stored at room temperature.
Moisture, pH, compression force, colour space, and water activity were monitored for 11 weeks.
Results obtained for Bunarinja paste after 10 minutes steaming were: moisture ranged from 17.06-19.8, pH from 5.4-5.66, compression force from 98.67-157.33g/cm2, water activity (Aw) from 0.503-0.513, and colour lightness (L*) from 24.8-31.7. Fardh paste moisture content ranged from 23.71-18.8, pH from 5.01-4.87, compression force from 61.0-96.6g/cm2, water activity (Aw) from 0.616-0.589, and colour lightness (L*) from 24.8-31.7. The control results showed a moisture range from 16.39-16.8, pH from 5.66-5.42, compression force from 243.3-1333g/cm2, water activity (Aw) from 0.466-0.499, and colour lightness (L*) from 24.8-31.7. Exposure to steam for 10 minutes was recommended based on tested properties in addition to sensory evaluation preference.
The treatment was up scaled to a pilot experiment using a steam cabinet, which meets the requirements of food processing equipment.
As a result, a particular type of steam cabinet for conducting the treatment commercially has been recommended and distributed to date packaging units.
A steam treatment was devised.
Two Omani date cultivars, namely Bunarinja and Fardh, were exposed to steam for 3 different lengths of time (5, 10, or 15 minutes), wrapped in cellophane sheets and stored at room temperature.
Moisture, pH, compression force, colour space, and water activity were monitored for 11 weeks.
Results obtained for Bunarinja paste after 10 minutes steaming were: moisture ranged from 17.06-19.8, pH from 5.4-5.66, compression force from 98.67-157.33g/cm2, water activity (Aw) from 0.503-0.513, and colour lightness (L*) from 24.8-31.7. Fardh paste moisture content ranged from 23.71-18.8, pH from 5.01-4.87, compression force from 61.0-96.6g/cm2, water activity (Aw) from 0.616-0.589, and colour lightness (L*) from 24.8-31.7. The control results showed a moisture range from 16.39-16.8, pH from 5.66-5.42, compression force from 243.3-1333g/cm2, water activity (Aw) from 0.466-0.499, and colour lightness (L*) from 24.8-31.7. Exposure to steam for 10 minutes was recommended based on tested properties in addition to sensory evaluation preference.
The treatment was up scaled to a pilot experiment using a steam cabinet, which meets the requirements of food processing equipment.
As a result, a particular type of steam cabinet for conducting the treatment commercially has been recommended and distributed to date packaging units.
Publication
Authors
M. Al-Abid, K. Al-Shoaily, M. Al-Amry, F. Al-Rawahy
Keywords
date processing, archeological properties
Online Articles (57)