Development of a date confectionery: Part 2. Relating instrumental texture to sensory evaluation

Amani Al-Rawahi, Stefan Kasapis*, Sultan Al-Maamari, Abdullah Al-Saadi

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةArticleمراجعة النظراء

7 اقتباسات (Scopus)

ملخص

Successful commercialization of a date confectionery requires development on a sound technological basis. In Part I of this series, a relationship was established between the ingredients of a formulation, and the instrumental texture of the final product. In the present communication, we go a step further by developing a correlation between textural attributes, and the corresponding sensory parameters, as judged by trained panelists. In doing so, confections were made using table and processing dates and subjected to a "two-bite texture profile analysis, thus recording a series of useful attributes. Taste panelists were trained to identify the corresponding sensory parameters thus constructing a scoring card as part of a quantitative descriptive analysis. Results demonstrated that instrumental texture can be "handshaken to sensory evaluation to provide an avenue of developing and controlling the quality of a date confectionery made with affordable raw materials.

اللغة الأصليةEnglish
الصفحات (من إلى)365-375
عدد الصفحات11
دوريةInternational Journal of Food Properties
مستوى الصوت9
رقم الإصدار3
المعرِّفات الرقمية للأشياء
حالة النشرPublished - سبتمبر 1 2006

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