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Production of date nectars [electronic resource].

By:

Mostafa, G. A

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Language: English Summary language: Arabic Description: p. 695 – 705Other title:

إنتاج مشروبات البلح [Added title page title]

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Annals of agricultural science, 2002 v. 47 (2) [electronic resource].

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In: Annals of Agricultural Science 2002.v.47(2)Summary: Date nectars were searched to establish suitable outlets for the surplus amounts of dates and to present more variations in consumption forms of dates. Several methods were used with the aim to extract the higher TSS and maintain nature flavor of the resultant date extracts. Gradient extraction method was evaluated to be the preferable method. Extracts obtained from cultivars Meghal, Bent-Aesha, Khadari, Amry, Zaghloul, Deweki, Koboshi and Hyani were adjusted at 14% TSS and organoleptically evaluated. Hyani nectar was evaluated the highest for overall acceptability. As an attempt to increase the acceptability of the obtained date nectar, extracts of Carob, Tamarind, Licorice and also Skim-milk were added. Adding Carob with 40%, Tamarind 20% and Skim-milk 20% significantly enhanced the acceptabilities of the resultant nectar blends.

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Date nectars were searched to establish suitable outlets for the surplus amounts of dates and to present more variations in consumption forms of dates. Several methods were used with the aim to extract the higher TSS and maintain nature flavor of the resultant date extracts. Gradient extraction method was evaluated to be the preferable method. Extracts obtained from cultivars Meghal, Bent-Aesha, Khadari, Amry, Zaghloul, Deweki, Koboshi and Hyani were adjusted at 14% TSS and organoleptically evaluated. Hyani nectar was evaluated the highest for overall acceptability. As an attempt to increase the acceptability of the obtained date nectar, extracts of Carob, Tamarind, Licorice and also Skim-milk were added. Adding Carob with 40%, Tamarind 20% and Skim-milk 20% significantly enhanced the acceptabilities of the resultant nectar blends.

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