Classification of commercial Omani Halwa by physico-chemical properties and instrumental texture profile analysis (TPA)

Mohammad Shafiur Rahman, Qassim Al-Shamsi, Aminah Abdullah, Michel R. Claereboudt, Buthaina Al-Belushi, Rabea Al-Maqbaly, Jamal Al-Sabahi

Research output: Contribution to journalArticle

9 Citations (Scopus)


Commercially available Omani halwa from the local market was classified based on its composition and instrumental texture profile. The products were grouped into four classes based on cluster analysis. None of the attributes of the instrumental Texture Profile Analysis (TPA) were correlated significantly with the ash, colour and pH values (p

Original languageEnglish
Pages (from-to)292-304
Number of pages13
JournalItalian Journal of Food Science
Issue number3
Publication statusPublished - 2012



  • Cluster analysis
  • Fatty acids
  • Food classification
  • Multivariate analysis
  • Principal component analysis
  • Sugar

ASJC Scopus subject areas

  • Food Science

Cite this