Preparation of Powder date syrup from zahdi cultivar and study their quality properties

Abstract

The aim of this study preparation of powder date syrup from zahdi cultivar after dehydration ,adding anti-caking agents and study their quality properties .The results of chemical analysis showed the powder had highest content of total soluble solids , total sugar and reducing sugar which reached (92.12,83.30.81 )% as dry basis respectively and a lower moisture content (7.20)% .Results of ash , sucrose, pH, color which reached (3.40%,2.30%,4.60,0.570) respectively and this study included the effect of storage stability at 5 Co and 25 Co for 6 months on some chemical properties . The results showed that total sugar and pH was decreased to (82.18%,4.40) after storage at 5 Co while decreased to 81.22%,4.35 respectively after storage at 25 Co . The moisture content and color was increased after storage 6 months were reached (7.92 %, 0.645) after storage at 5 Co while reached (7.90%,0.679)after storage at 25 Co .