Effect of processing of dates into date juice concentrate and appraisal of its quality characteristics

Kulkarni, S. G.; Perupogu, Vijayanand; Shubha, Likitha R.

doi:10.1007/s13197-010-0028-y

Cited by 47 publications

(29 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The increase in TSS up to 18 days may be attributed to the hydrolysis of acid and deposition of polysaccharide with advancement of storage period reported by Omayma et al (2010) in guava. Fruits treated with coconut oil recorded minimum (8.4%) increase in TSS followed by (8.5%) liquid paraffin wax (Table 2) This was probably due to less concentration of juice as a result of dehydration because coating with coconut oil sealed the opening of pore/stomata and controlled the dehydration process of fruits (Kulkarni et al 2010). …”

Section: Tssmentioning

confidence: 97%

Effect of skin coatings on prolonging shelf life of kagzi lime fruits (Citrus aurantifolia Swingle)

2011

View full text Add to dashboard Cite

show abstract

Section: Tssmentioning

confidence: 97%

Effect of skin coatings on prolonging shelf life of kagzi lime fruits (Citrus aurantifolia Swingle)

2011

View full text Add to dashboard Cite

show abstract

“…In the most common method for producing date juice, a mixture of pitted (or sometimes unpitted) date fruit and water is heated to boiling and then filtered and concentrated . Date juice has a tendency to lose flavour, vitamins and colour during processing when subjected to open conditions . To overcome this problem, some mild technologies have been applied during the production of date juice.…”

Section: Food Products From Date Fruitmentioning

confidence: 99%

“…118 Date juice has a tendency to lose flavour, vitamins and colour during processing when subjected to open conditions. 119 To overcome this problem, some mild technologies have been applied during the production of date juice. The juice can be extracted at lower temperature under vacuum.…”

Section: Date Juice-based Productsmentioning

confidence: 99%

Date fruit: chemical composition, nutritional and medicinal values, products

2013

View full text Add to dashboard Cite

Date fruit has served as a staple food in the Arab world for centuries. Worldwide production of date fruit has increased almost threefold over the last 40 years, reaching 7.68 million tons in 2010. Date fruit can provide many essential nutrients and potential health benefits to the consumer. Date fruit goes through four ripening stages named kimri, khalal, rutab and tamer. The main chemical components of date fruit include carbohydrates, dietary fibre, enzymes, protein, fat, minerals, vitamins, phenolic acids and carotenoids. The chemical composition of date fruit varies according to ripening stage, cultivar, growing environment, postharvest conditions, etc. The nutritional and medicinal activities of date fruit are related to its chemical composition. Many studies have shown that date fruit has antioxidant, antimutagenic, anti-inflammatory, gastroprotective, hepatoprotective, nephroprotective, anticancer and immunostimulant activities. Various date fruit-based products such as date syrup, date paste, date juice and their derived products are available. Date by-products can be used as raw materials for the production of value-added products such as organic acids, exopolysaccharides, antibiotics, date-flavoured probiotic-fermented dairy produce, bakery yeasts, etc. In this paper the chemical composition and nutritional and medicinal values of date fruit as well as date fruit-based products are reviewed.

show abstract

“…Potential for developing acceptable procedures for processing cantaloupe into clarified juice and juice concentrate was investigated by [10] and authenticity of fruit juice concentrates was studied earlier by [11]. The immature Date palm (Phoenix dactylifera) juice, concentrate and storage studies of date juice concentrate for a period of 6 months were carried out by [12].…”

Section: Introductionmentioning

confidence: 99%

Quality Evaluation of Enzyme Liquefied Papaya Juice Concentrate (PJC) Stored at Various Temperatures

Vishal¹

2015

JFNS

View full text Add to dashboard Cite

This paper aims to study the effect of storage on enzyme liquefied papaya juice concentrate. Papaya pulp was liquefied using pectinase enzyme for juice extraction. The enzyme liquefied juice was subjected to concentration process by adopting Single Effect Tubular Evaporator (SETE) at 50°C with 24 inches vacuum. The Papaya Juice Concentrate (PJC), 68°brix was packed in high density polyethylene (HDPE) jars (200 g capacity) by leaving one inch head space and packed PJC jars were stored at various temperatures such as room temperature (RT, 29±1°C), low temperature (LT, 4°C) and frozen storage temperature (FT, -18°C). The PJC samples were analyzed for physicochemical characteristics and microbial load at 15 days intervals using methods reported in the literature. During storage, the PJC samples stored at RT showed significant increase in L, a and b values and browning as compared to LT and FT, while slight change in carotenoid content was observed. At the end of one month storage, the microbial counts (colony-forming unit/g) like total plate counts, yeast and molds counts and Staphylococcus counts in the PJC samples were low and Escherichia coli was absent. The study showed that enzymatic liquefaction can be used for better juice extraction from papaya and PJC prepared from this juice was physicochemically and microbiologically stable at various temperatures for one month.

show abstract

Effect of processing of dates into date juice concentrate and appraisal of its quality characteristics

Cited by 47 publications

References 8 publications

Effect of skin coatings on prolonging shelf life of kagzi lime fruits (Citrus aurantifolia Swingle)

Effect of skin coatings on prolonging shelf life of kagzi lime fruits (Citrus aurantifolia Swingle)

Date fruit: chemical composition, nutritional and medicinal values, products

Quality Evaluation of Enzyme Liquefied Papaya Juice Concentrate (PJC) Stored at Various Temperatures

Contact Info

Product

Resources

About