title: Effect of processing of dates into date juice concentrate and appraisal of its quality characteristics.
abstract: Date palm (Phoenix dactylifera) is widely cultivated in Kutch district of Gujarat and the fruits are harvested at immature stage before the onset of monsoon to prevent spoilage. The immature date fruits with less commercial value were used for processing into date juice concentrate. Immature dates were crushed and treated with 0.1% pectinase enzyme for 120 min to obtain maximum juice. Date juice was found to be rich in reducing sugars (16.1%) and total sugars (18.3%). Juice was pasteurized at 85°C to inactivate the enzyme, cooled and centrifuged at 3000 rpm to get clear juice. The juice was concentrated in a thin film evaporator to a total soluble solids (TSS) of 76°Brix in 2 passes. Chemical composition of date juice during different stages of concentration was determined. Date juice concentrate was packed in low density polyethylene bags of size (22 cm × 14 cm) and frozen in blast freezer at -40°C and stored at -20°C. Storage of date juice concentrate at -20°C for 6 months indicated no significant changes in TSS, acidity, ascorbic acid, total sugars and pH. Hunter colour lightness L, and redness a values of date juice concentrate decreased whereas b values increased during storage. Date juice concentrate was stable during 6 months storage could be reconstituted for preparing ready-to-serve beverages with acceptable sensory quality.
authors.affiliation: Fruit and Vegetable Technology, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570 020 India.
authors.forename: S G
authors.initials: SG
authors.lastname: Kulkarni
authors.forename: P
authors.initials: P
authors.lastname: Vijayanand
authors.forename: L
authors.initials: L
authors.lastname: Shubha
keywords: Date beverage; Date juice; Dates; Enzyme clarification; Juice concentrate