A process for the preparation of date squash from yellow dates (Khalal Stage)

Abstract

A process for the preparation of Date Squash from yellow dates (khalal stage) has been developed. In this process yellow dates were boiled in water at 90- 95°C for 45-50 minutes. After deseeding, the pulp was dehydrated in a force circulating hot air cabinet dryer at 55-60°C for 16-18 h. The color of yellow dates was changed from yellow to light brown. The dehydrated mass was again boiled and the obtained concentrate was further optimized to form date squash by incorporating 40% of it to the sugar syrup with additional food additives and stabilizer. The mixture was then homogenized to obtain the final product with uniform consistency. Date squash with original flavor of dates was obtained; having 65-67“brix and energy value of 203 kcal per 100 ml of dates squash with a shelf life of about 08-10 months under appropriate packing and storage conditions.