Effect of Dehydration Methods and Boiling Water Dip Treatments on the Recovery and Quality of Chhuhara From Doka Fruits of Halawy, Khadrawy and Shamran Date Palm Cultivars

Processing studies for making chhuhara were done in the Department of Horticulture, Haryana Agricultural University, Hisar, during 1982 using 5, 10, 15 and 20 minutes durations of dip in boiling water followed by dehydration in open sun solar dryer and oven. Four oven temperatures, i.e. 45° ± PC, 50° ± 1°C, 55 ± 1 C and 45°C for first 48 hrs followed by 55°C were used Best quality of chhuhara was prepared from doka fruits of Khadrawy cultivar by dehydration in oven at 50°C temperature after a 5 minute boiling water dip treatment giving a recovery percentage of 33.3 per cent and organoleptic rating of 33 out of 36. Shamran cultivar proved next best giving a recovery percentage of 35.3 per cent and organoleptic rating of 28.8.