Abstract
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 language | English |
|---|---|
| Pages (from-to) | 292-304 |
| Number of pages | 13 |
| Journal | Italian Journal of Food Science |
| Volume | 24 |
| Issue number | 3 |
| Publication status | Published - 2012 |
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Keywords
- Cluster analysis
- Fatty acids
- Food classification
- Multivariate analysis
- Principal component analysis
- Sugar
ASJC Scopus subject areas
- Food Science
Cite this
Classification of commercial Omani Halwa by physico-chemical properties and instrumental texture profile analysis (TPA). / Rahman, Mohammad Shafiur; Al-Shamsi, Qassim; Abdullah, Aminah; Claereboudt, Michel R.; Al-Belushi, Buthaina; Al-Maqbaly, Rabea; Al-Sabahi, Jamal.
In: Italian Journal of Food Science, Vol. 24, No. 3, 2012, p. 292-304.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Classification of commercial Omani Halwa by physico-chemical properties and instrumental texture profile analysis (TPA)
AU - Rahman, Mohammad Shafiur
AU - Al-Shamsi, Qassim
AU - Abdullah, Aminah
AU - Claereboudt, Michel R.
AU - Al-Belushi, Buthaina
AU - Al-Maqbaly, Rabea
AU - Al-Sabahi, Jamal
PY - 2012
Y1 - 2012
N2 - 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
AB - 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
KW - Cluster analysis
KW - Fatty acids
KW - Food classification
KW - Multivariate analysis
KW - Principal component analysis
KW - Sugar
UR - http://www.scopus.com/inward/record.url?scp=84867008559&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84867008559&partnerID=8YFLogxK
M3 - Article
VL - 24
SP - 292
EP - 304
JO - Italian Journal of Food Science
JF - Italian Journal of Food Science
SN - 1120-1770
IS - 3
ER -