Study on the utilization of unpollinated Siwi dates shees

Unpollinated dates are negligible product of date palm [phoenix dactylifera]. Since these dates represent high percentage of the total national production, so, the utilization of these fruits is very important Two methods were employed to make unpollinated Siwi dates suitable for human consumption. The first method employed pickling these dates using different additives, and it was found that pickles containing 10% lemon fruit and 10% green pepper were the best pickling treatment. The second method was the ripening and drying of unpollinated dates to increase the sugars and to decrease the astringent tannins. The chemical and organoleptic analyses revealed that freezing dates at - 18° followed by drying at 65° led to the best quality

Chemical and technological studies on sugar beet roots

This work was carried out to overcome the chemical deterioration and to extend the shelf-life of sugar beet roots after reaping and before processing. Roots were sliced and dried after treating with sodium hydroxide, ascorbic acid, and sulfur dioxide [solution and gas]. The treatment by sulfur dioxide fumes had the best effect on the slices of beet roots. The color and chemical changes were very low compared to the fresh roots. Polyphenol oxidase and invertase of sugar beet roots were extracted and their properties were studied. Sulfur dioxide was used with different concentrations as an inhibitor for chemical and enzymatic changes. The concentration of 400 ppm SO2 liberated from a sodium metabisulfite solution as well as the SO2 fumes produced by burning sulfur in a sealed cabinet were the best treatments to sugar beet slices for the prevention of sucrose hydrolysis during extraction. Additionally, no discoloration was observed in the beet extract

Technological study on Dibis production from the Siwi date

Siwi dates at different stages of maturity were used in this study to produce dibis [concentrated date extract] at different temperatures during extraction. The results revealed that the tamr stage produced the best qualiy of dibis with extraction at 80° for 3 hr resulting in relatively low viscosity degree when compared to other extration temperatures and times. Sugars, total free amino acids, total phenols and pectin were increased by increasing the temperature to 60° whereas 80° browning reactions increased and led to increase Hydroxy methyl furfural, colour and browning compounds especially with continous extraction for 3 hr. The dibis produced from Khalal Siwi dates was bright in colour but the colour of dibis produced from Rutab Siwi dates was dark and its viscosity was more than with all other treatments