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
Rahman, M. S., Al-Shamsi, Q., Abdullah, A., Claereboudt, M. R., Al-Belushi, B., Al-Maqbaly, R., & Al-Sabahi, J. (2012). Classification of commercial Omani Halwa by physico-chemical properties and instrumental texture profile analysis (TPA). Italian Journal of Food Science, 24(3), 292-304.