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  • 1
    Electronic Resource
    Electronic Resource
    OBJECTIVE COLOR MEASUREMENT OF FRESH DATE FRUITS AND PROCESSED DATE PRODUCTS (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 20 (1997), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Because of significant international trade in date fruits, the need for objective color measurement for maintaining strict quality standards has become obvious. The results on color measurement of specimens of fresh date fruits at four stages of maturity and some processed date products in terms of CIE L*a*b* color coordinate values and hue angle (η) are presented. The L*, a*, b* and η values were found to indicate the color of date fruits and processed date products objectively. Measurements utilizing a Macbeth Color Checker spectrophotometer may, therefore, be extremely useful in quantifying the color of date fruits for objective color comparison between different date cultivars and for quality control of processed date products in the international trade.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1997.tb00469.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    PROCESSING OF SOME IMPORTANT DATE CULTIVARS GROWN IN UNITED ARAB EMIRATES INTO CHUTNEY AND DATE RELISH (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food processing and preservation 21 (1997), S. 0 
    Details
    ISSN: 1745-4549
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fruits from five important date cultivars grown in the United Arab Emirates collected at different stages of maturity were utilized for the laboratory-scale preparation of chutney and date relish. The panelists were not able to detect sensory quality differences among the chutney and date relish samples prepared from different cultivars, as no significant differences were found in the sensory quality scores of the chutney or date relish made from these cultivars at the khalal or kimri stages of maturity during the storage period. Although the total plate counts and mold counts in these chutney and date relish samples increased significantly (Log10CFU/mL 2.40 to 5.83) during storage, they were still within acceptable limits. These products were found to be free from Enterobacteriaceae and coliforms during the entire period of five months of storage at room temperature. Further product development studies are needed to explore the possibility of preparing these value-added processed date fruit products, especially date relish.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4549.1997.tb00767.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    Physicochemical characteristics of five date fruit cultivars grown in the United Arab Emirates (1997)
    Springer
    Plant foods for human nutrition 50 (1997), S. 101-113 
    Details
    ISSN: 1573-9104
    Keywords: Date fruits ; Chemical composition ; Sugars ; Tannins ; Nutritive value
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract The physical measurements and chemical analyses of date fruits of five cultivars grown in the United Arab Emirates were measured in this study. Due to differences in seed weight, the flesh accounted for 83–92% of the total fruit. At the tamr stage, the absence of sucrose and the presence of higher concentrations of reducing sugars, especially fructose and glucose, characterized these cultivars as the soft type. On maturation from the kimri to the tamr stage, the sugar content had increased, but other constituents like moisture, crude protein, crude fat, ash, crude fiber, tannins, and pectin had decreased.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02436030
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    Date bars fortified with almonds, sesame seeds, oat flakes and skim mik powder (1997)
    Springer
    Plant foods for human nutrition 51 (1997), S. 125-135 
    Details
    ISSN: 1573-9104
    Keywords: Date fruit ; Date bars ; Oat flakes ; almonds ; Sesame seeds ; Skim milk powder ; Date processing ; Nutritive value
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract Fortified date bars were prepared from some of the commonly grown date cultivars in the United Arab Emirates. The average ash, fat and protein contents in the control date bar sample were 1.78, 6.09 and 7.83%, respectively. The ash and protein contents increased, but the fat content decreased slightly with the inclusion of skim milk powder in the remaining date bar formulations. All the date bar samples were found to be free from Enterobacteriaceae and coliforms. Date fruit, which usually supplies only calories, can thus be turned into a product having significant amounts of other valuable nutrients.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1007959526896
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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