TY - JOUR
T1 - Development of a date confectionery
T2 - Part 1. Relating formulation to instrumental texture
AU - Al-Rawahi, Amani S.
AU - Kasapis, Stefan
AU - Al-Bulushi, Ismail M.
PY - 2005/9
Y1 - 2005/9
N2 - The Sultanate of Oman in the Middle East produces a large amount of dates, which in 2003 amounted to about 285,360 tons. Most of the harvest is used for animal feed and the rest for local consumption. The need to utilize dates in a more efficient way is a must. In this study, a new candy was developed using two date varieties, i.e., Khalas and Umesilla thus spanning from top to bottom of the quality range in terms of consumer preference. Proximate analysis argues that products are nutritious and can contribute especially to the daily allowance in macro-elements. Texture profile analysis suggests that the affordable date candy of Umesilla belongs to the same family of products with the Khalas candy in terms of the attributes of hardness, firmness, brittleness and adhesiveness. Products were aged up to thirteen weeks, with results demonstrating that the textural quality remains stable throughout the storage period.
AB - The Sultanate of Oman in the Middle East produces a large amount of dates, which in 2003 amounted to about 285,360 tons. Most of the harvest is used for animal feed and the rest for local consumption. The need to utilize dates in a more efficient way is a must. In this study, a new candy was developed using two date varieties, i.e., Khalas and Umesilla thus spanning from top to bottom of the quality range in terms of consumer preference. Proximate analysis argues that products are nutritious and can contribute especially to the daily allowance in macro-elements. Texture profile analysis suggests that the affordable date candy of Umesilla belongs to the same family of products with the Khalas candy in terms of the attributes of hardness, firmness, brittleness and adhesiveness. Products were aged up to thirteen weeks, with results demonstrating that the textural quality remains stable throughout the storage period.
KW - Candy
KW - Dates
KW - Paste
KW - Texture Profile Analysis
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U2 - 10.1080/10942910500267521
DO - 10.1080/10942910500267521
M3 - Article
AN - SCOPUS:30344470805
SN - 1094-2912
VL - 8
SP - 457
EP - 468
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 3
ER -