By Jameel M. Al-Khayri, Shri Mohan Jain, Dennis V. Johnson
This vital 2-volume reference publication is the 1st complete source reflecting the present worldwide prestige and customers of date palm cultivation through kingdom. This quantity covers Asia and Europe. The Asian nations incorporated are: Iran, Saudi Arabia, Iraq, Pakistan, Oman, Yemen, Israel, Kuwait, Qatar, Bahrain, Syria, Palestine and India. Europe is represented by way of Spain. themes mentioned are: cultivation practices; genetic assets and breeding; conservation and germplasm banks; cultivar category and identity in accordance with morphological and molecular markers; micropropagation and development towards scale-up creation; and advances in dates processing and advertising. Chapters are supported via tables and colour images. Appendixes summarize characteristics and distribution of significant cultivars, advertisement assets of offshoots and in vitro vegetation; and associations and clinical societies thinking about date palm.
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Additional info for Date Palm Genetic Resources and Utilization: Volume 2: Asia and Europe
In some products, added water remains in the final product, as in beverages. However, in other products, water is added to create a suitable medium for the next process such as fermentation. Other products from date syrup are yeasts (rich in protein), vitamins, and also baker’s yeast. Fat can be produced from date juice and syrup by means of some microorganisms like Penicillium lilacinum, Pen soppi zaluski, and Aspergillus nidulans. Date pulp and/or date syrup can be utilized as a substrate for oxytetracycline formation by some suitable mutants of Streptomyces rimosus.
Date seeds represent on average 10 % of fruit weight. Because they are rich in oil, proteins, minerals, and fiber, they can serve as valuable raw materials in animal feed. Press cake is the by-product of date juice extraction. Depending on the method used for juice extraction, date flesh with remaining sugar, with or without seeds, remains. Press cake is wet (about 70 % moisture) and bulky (it forms 30 % of date weight) and deteriorates quickly; it can create a disposal problem if unutilized. Investigations have revealed that the majority of protein exists in the press cake itself and the majority of fat in the date seed.
Date paste is usually made from culled fruits unsuitable for marketing. For the preparation of date paste, pitted dates (tamar stage) are either soaked in hot water (95 °C) for 5–15 s or steamed for 3 min at 69 kPa. Dates are turned into date paste by grinding. 2 %) may be added to lower the pH of date paste for improved shelf life and to maintain a desirable color. Date paste can also be used as a partial substitute for flour in bakery and confectionary products. The use of 4–8 % date paste in bread formulation results in significant improvements in the dough’s rheological properties, delays gelatinization, improves gas production and retention, extends the shelf life, retards staling, and improves the crumb and crust characteristics.
Date Palm Genetic Resources and Utilization: Volume 2: Asia and Europe by Jameel M. Al-Khayri, Shri Mohan Jain, Dennis V. Johnson