[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
this is a test
Main Menu
Home::
Journal Information::
Articles archive::
For Authors::
Subscription::
Contact us::
Site Facilities::
Webmail::
Ethical Consideration::
::
Search in website

Advanced Search
..
Receive site information
Enter your Email in the following box to receive the site news and information.
..
:: Volume 10, Issue 2 (Summer 2015) ::
Iranian J Nutr Sci Food Technol 2015, 10(2): 95-102 Back to browse issues page
Evaluation of Physicochemical, Rheological, Microbial and Sensory Properties of Canned Date
A Homayouni rad , A Azizi , R Teymori , A Khodaverdivand * , A Amini , N Lotfollahi
, keshtibana@tbzmed.ac.ir
Abstract:   (7160 Views)
Background and Objectives: Numerous methods have been used to prolong the shelf life of date fruit including fumigation, packaging, irradiation, ozonation, cold storage, freezing, etc. Each of these methods has some advantages and disadvantages. However, the amount of loss dates in Iran is approximately 20% annually. The aim of this study was to apply a new method (hurdle technology) to prolong the shelf life while keeping the natural mode of the date fruit. Materials and Methods: There were 27 different treatments of canned date in this study by the combination of three hurdles: pH (4.5, 4.0 and 3.5), temperature (boiling in date syrup for 30, 25 and 20 minutes) and aw (by increasing the total soluble solids to 70, 65 and 60%). Zahidi variety and date syrup were used to produce the treatments. The pH value and total soluble solids, as well as microbial and sensory properties (colour, taste, texture, appearance and overall acceptability) were evaluated in six months. The hardness of date flesh was evaluated after six months of production. T-test was used to analyze the pH, brix and hardness, and ANOVA test was used to evaluate the effect of time on sensory properties. Results: The pH value and total soluble solids significantly (p<0.05) increased in the date syrup during six months. No growth was seen on the microbial media. The effect of time on the sensory properties of canned date was not significant (p>0.05), and the treatment number 5 had the best overall acceptability point. Conclusion: The canned date - produced using hurdle technology- had satisfactory microbial and sensory properties. So, this process can be applied for replacing the traditional and contemporary methods for preserving date fruit. Keywords: Date, Shelf life, Preservation methods, Canned date
Keywords: Date, Shelf life, Preservation methods, Canned date
Full-Text [PDF 465 kb]   (3004 Downloads)    
Article type: Research | Subject: Food Science
Received: 2014/07/21 | Accepted: 2014/09/7 | Published: 2015/06/15
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Homayouni rad A, Azizi A, Teymori R, Khodaverdivand A, Amini A, Lotfollahi N. Evaluation of Physicochemical, Rheological, Microbial and Sensory Properties of Canned Date. Iranian J Nutr Sci Food Technol 2015; 10 (2) :95-102
URL: http://nsft.sbmu.ac.ir/article-1-1674-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 10, Issue 2 (Summer 2015) Back to browse issues page
Iranian Journal of  Nutrition Sciences and Food  Technology
Persian site map - English site map - Created in 0.04 seconds with 37 queries by YEKTAWEB 4714