Production and evaluation of date powder

Document Type : Original Research

Authors

1 Central Laboratory for Research and Development of Date Palm, Agricultural Research Center, Egypt.

2 Prof. of Food science Fac. of Agric. Minia Univ. Egypt.

3 Food Technology Research Institute, Agricultural Research Center. Egypt.

Abstract

This study was carried out to produce date powder from Tamr El Wadi and El Sakkoti 
varieties at tamr stage, which is low moisture content, rich in sugars and minerals. 
Pretreatments and drying methods were studied on the physical, chemical, sensory, properties 
and quality of products. Results indicated that the best additions starch were 30% for date 
paste methods and the 20% for cooling methods regardless date type or drying methods. 
Results indicated that additions of starch to dates before drying reached moisture content to˂ 
6.5% of date powders and drying time to˂8 hours. Results indicated that cooled and crushed 
dates then additions of starch20% to dates before drying had good quality of physical 
phytochemical, chemical and sensory properties of products regardless date type or drying 
methods.

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