TY - JOUR
T1 - Development of a date confectionery
T2 - Part 2. Relating instrumental texture to sensory evaluation
AU - Al-Rawahi, Amani
AU - Kasapis, Stefan
AU - Al-Maamari, Sultan
AU - Al-Saadi, Abdullah
PY - 2006/9/1
Y1 - 2006/9/1
N2 - 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.
AB - 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.
KW - Date confectionery
KW - Dendrogram
KW - Sensory analysis
KW - Texture
UR - http://www.scopus.com/inward/record.url?scp=33746238855&partnerID=8YFLogxK
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U2 - 10.1080/10942910600741482
DO - 10.1080/10942910600741482
M3 - Article
AN - SCOPUS:33746238855
SN - 1094-2912
VL - 9
SP - 365
EP - 375
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 3
ER -