Scholarlink

<p>Dates are usually harvested at the immature <i>Khalal</i> stage to combat various climatic barriers, resulting in significant wastage of this precious crop. This study highlighted the potential of using immature dates with less commercial importance for processing into nutritious dry dates. Immature dates were subjected to boiling water dip (BWD) treatment for different intervals (0–20&#xa0;min) followed by subsequent drying at 48 ± 2&#xa0;°C for 72&#xa0;h. The results revealed that BWD treatments significantly affected the quality of dates; changes being higher at BWD 15 and 20&#xa0;min. Treated dates (5–10&#xa0;min) showed lower weight loss, higher TSS, and reduced tannin content compared to control and showed considerable total sugars (64.26–69.35%), fiber (6.93–8.92%), protein (3.17–3.85%), macro (Potassium 684.3–696.2&#xa0;mg/100&#xa0;g) and micro (Iron 2.80–3.99&#xa0;mg/100&#xa0;g) minerals, phytonutrients (phenolics 272.48–470.06&#xa0;mg GAE/100&#xa0;g; flavonoids 178.32–373.38&#xa0;mg QE/100&#xa0;g) and antioxidant activity (477.45–496.93&#xa0;mg TE/100&#xa0;g). Also, the results were confirmed using Fourier transform infrared spectroscopy, Overall, the BWD-5&#xa0;min treated dates exhibited higher overall sensorial acceptability, which were shelf-stable for 6&#xa0;months under ambient temperature.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Maximizing the nutritional value of low-quality immature date fruit using hot water dips: nutritional and shelf-life studies

  • 期刊论文

  • 发表日期：

    2025年1月7日

查看全文
  • Prabhjot Kaur,
  • Sukhpreet Kaur,
  • Poonam Aggarwal,
  • Anil Kumar,
  • Kashish Bajaj

摘要

Dates are usually harvested at the immature Khalal stage to combat various climatic barriers, resulting in significant wastage of this precious crop. This study highlighted the potential of using immature dates with less commercial importance for processing into nutritious dry dates. Immature dates were subjected to boiling water dip (BWD) treatment for different intervals (0–20 min) followed by subsequent drying at 48 ± 2 °C for 72 h. The results revealed that BWD treatments significantly affected the quality of dates; changes being higher at BWD 15 and 20 min. Treated dates (5–10 min) showed lower weight loss, higher TSS, and reduced tannin content compared to control and showed considerable total sugars (64.26–69.35%), fiber (6.93–8.92%), protein (3.17–3.85%), macro (Potassium 684.3–696.2 mg/100 g) and micro (Iron 2.80–3.99 mg/100 g) minerals, phytonutrients (phenolics 272.48–470.06 mg GAE/100 g; flavonoids 178.32–373.38 mg QE/100 g) and antioxidant activity (477.45–496.93 mg TE/100 g). Also, the results were confirmed using Fourier transform infrared spectroscopy, Overall, the BWD-5 min treated dates exhibited higher overall sensorial acceptability, which were shelf-stable for 6 months under ambient temperature.