Production and evaluation of jam from unpollinated Siwi dates (Shees)
Abstract: This study was carried out to utilize unpollinated Siwi dates (Shees) after removing the soluble tannins in preparing jam. Results indicated that unpollinated Siwi dates contained higher flesh weight, total acidity, fibers, ash and total phenols contents than those of the Samani dates. At the same time, Samani dates were higher in fruit weight, total sugars and pH values compared to those of the unpollinated Siwi dates. Results illustrated that blanching for 45 min at 100C reduced total phenols content to 68.6% of its original value. Results indicated that storage of prepared jam at room temperature for 6 months caused slight decrease in total acidity, total soluble solids ( T.S.S.), viscosity ,total phenols and non-reducing sugars content and, slight increase in reducing sugars. Statistical analysis indicated that there was no significant difference in sensory evaluation of jam made with unpollinated Siwi date: Samani date at 1:1 wt/wt ratio and that made with Samani date only even after 6 months of storage.
Publication year 2008
Pages 40-47
Availability location معهد بحوث تكنولوجيا الاغذية-9ش الجامعة- الجيزة
Availability number
Organization Name
City القاهرة
serial title المجلة العلمية - كلية الزراعة جامعة القاهرة
Web Page
ISSN 0526-8613
Author(s) from ARC
External authors (outside ARC)
    عمر راضي مسعود معهد بحوث تكنولوجيا الأغذية
Agris Categories Food science and technology
AGROVOC
TERMS		 Dates. Evaluation. Jams. Production.
Publication Type Journal
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