EFFECT OF STEAMING ON TEXTURAL PROPERTIES OF DATE PASTE (C.V. KABKAB)

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MODARESI FATEMEH; pirouzifard Mirkhalil; ALIZADEH MOHAMMAD; MOSTAAN AHMAD

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

EFFECT OF STEAMING ON TEXTURAL PROPERTIES OF DATE PASTE (C.V. KABKAB)

Author(s)

MODARESI FATEMEH | pirouzifard Mirkhalil | ALIZADEH MOHAMMAD | MOSTAAN AHMAD

Keywords

DATE PASTE

KABKAB

TEXTURAL PROPERTIES

STEAMING

SHELF LIFE

Abstract

DATE PASTE AS AN IMPORTANT DATE PRODUCTS, HAS FOUND MANY APPLICATIONS IN FOOD INDUSTRY IN RECENT YEARS.AFTER PRODUCTION COLOR CHANGE AND SOLIDIFYING OF THE DATE PASTE AND AGGRAVATION DURING MAINTENANCE ARE CONSIDERED AS THE MAJOR PROBLEMS FACING THE DATE PASTE PROCESSING FACTORIES. THIS RESEARCH HAS CARRIED OUT IN ORDER TO OVERCOME THE SOLIDIFICATION OF DATE PASTE (KABKAB CULTIVAR) IN A FULL FACTORIAL EXPERIMENT WITH THREE FACTORS OF: DATE PASTE PREPARATION METHOD (TWO LEVELS OF IMMERSION IN HOT WATER OR STEAMING), ADDED OIL (SESAME AND OLIVE OIL AS A PRESERVATIVE) AND THREE TYPE OF PACKAGING (CELLOPHANE, NANO SILICONE AND MULTI-LAYERED) IN A SPLIT PLOT DESIGN WITH PREPARATION METHOD AS THE MAIN PLOT. TEXTURAL PROPERTIES INCLUDING HARDNESS, YOUNG'S MODULUS, SHEAR MODULUS, AND THE PENETRATION WORK DONE WERE MEASURED AT 0, 1, 2, 3, 4, 5 AND 6 MONTHS OF STORAGE USING A TEXTURE ANALYSER. THE RESULT CONFIRMS THE POSITIVE EFFECT OF STEAMING FOR 10 MINUTES TO MAINTAIN THE SOFTNESS PASTE DURING THE TEST PERIOD. DATE PASTE OF FIRMNESS MADE FROM METHOD OF STEAMING AND IMMERSION IN HOT WATER IS 0.02 N AND 19 N RESPECTIVELY.

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APA: Copy

MODARESI, FATEMEH, pirouzifard, Mirkhalil, ALIZADEH, MOHAMMAD, & MOSTAAN, AHMAD. (2013). EFFECT OF STEAMING ON TEXTURAL PROPERTIES OF DATE PASTE (C.V. KABKAB). ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926388/en

Vancouver: Copy

MODARESI FATEMEH, pirouzifard Mirkhalil, ALIZADEH MOHAMMAD, MOSTAAN AHMAD. EFFECT OF STEAMING ON TEXTURAL PROPERTIES OF DATE PASTE (C.V. KABKAB). 2013. Available from: https://sid.ir/paper/926388/en

IEEE: Copy

FATEMEH MODARESI, Mirkhalil pirouzifard, MOHAMMAD ALIZADEH, and AHMAD MOSTAAN, “EFFECT OF STEAMING ON TEXTURAL PROPERTIES OF DATE PASTE (C.V. KABKAB),” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926388/en

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