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Pickling of dates at the early khalal stage
Author(s) -
YOUSIF A. K.,
HAMAD A. M.,
MIRANDILLA W. A.
Publication year - 1985
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1985.tb01967.x
Subject(s) - pickling , brine , boiling , acetic acid , stage (stratigraphy) , food science , pulp and paper industry , chemistry , materials science , metallurgy , biology , engineering , biochemistry , organic chemistry , paleontology
Summary. The possibility of pickling dates at the khalal stage was investigated. The effect of boiling, lye treatment, cutting and brine solution were studied. The results of this preliminary study suggest that a good date pickle could be obtained using a brine solution of 40 salometer and adding acetic acid. Cutting and lye treatment of fruits were not necessary, while boiling of fruits for 5 min was helpful to produce an acceptable product.