Effect of microwave treatment on khalal stage of hayani dates

ABSTRACT

Microwave treatment was applied to dates of Hayani variety at khalal stage followed by drying in an oven at 50 degree. Microwaving for varying times from 0.5 to 10 min and subsequent analyses revealed that the best treatment time was 2 min which led to high contents of reducing and total sugars, acceptable taste [low astringency] and good color. The dried treated dates showed a better taste and lower astringency compared to fresh dates