Development of a date confectionery

Part 2. Relating instrumental texture to sensory evaluation

Amani Al-Rawahi, Stefan Kasapis, Sultan Al-Maamari, Abdullah Al-Saadi

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)365-375
Number of pages11
JournalInternational Journal of Food Properties
Volume9
Issue number3
DOIs
Publication statusPublished - Sep 1 2006

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Candy
Bites and Stings
sensory evaluation
texture
commercialization
raw materials
ingredients

Keywords

  • Date confectionery
  • Dendrogram
  • Sensory analysis
  • Texture

ASJC Scopus subject areas

  • Food Science

Cite this

Development of a date confectionery : Part 2. Relating instrumental texture to sensory evaluation. / Al-Rawahi, Amani; Kasapis, Stefan; Al-Maamari, Sultan; Al-Saadi, Abdullah.

In: International Journal of Food Properties, Vol. 9, No. 3, 01.09.2006, p. 365-375.

Research output: Contribution to journalArticle

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