Instrumental texture profile analysis of date-tamarind fruit leather with different types of hydrocolloids

Karima Zahir Al-Hinai, Nejib Guizani, Vandita Singh, Mohammad Shafiur Rahman, Lyutha Al-Subhi

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Date-tamarind fruit leathers with varied textural characteristics were prepared bydrying a paste containing hydrocolloid (starch, pectin, dextrin or guar gum) and water at 70°C for 28, 42, 56, 70 and 84 h. Hardness, cohesiveness, adhesiveness, springiness, brittleness, resilience, gumminess and chewiness of the blank date-tamarind fruit leather (i.e., without any hydrocolloid) did not show any correlation with the moisture content ranges (29 - 41 g/100 g sample) used in the present study. Hardness and gumminess increased when hydrocolloids were added, while cohesiveness, resilience and springiness decreased. With the exception of dextrin all other hydrocolloids increased chewiness. Principal Component Analysis (PCA) identified 5 principal components (i.e., 5 factors: plasticity, elasticity, hydrocolloids' concentration, resilience, cohesiveness) affecting the characteristics of each date-tamarind fruit leather. The cluster analysis identified 4 classes of the fruit leathers and bi-plot (i.e., including all products and their characteristics), generated through PCA, recognized these classes as hard-chewy, soft-springy, hard-fragile and soft-resilient leathers.

Original languageEnglish
Pages (from-to)531-538
Number of pages8
JournalFood Science and Technology Research
Volume19
Issue number4
DOIs
Publication statusPublished - 2013

Fingerprint

Tamarindus
tamarinds
Leather
hydrocolloids
Colloids
Fruits
Textures
texture
cohesion
dextrins
guar gum
chewiness
Principal component analysis
Hardness
Principal Component Analysis
hardness
principal component analysis
Cluster analysis
Brittleness
Adhesiveness

Keywords

  • Cluster analysis
  • Fruit-leather
  • Hydrocolloids
  • Principal component analysis
  • Texture

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering
  • Chemical Engineering(all)
  • Biotechnology
  • Marketing

Cite this

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title = "Instrumental texture profile analysis of date-tamarind fruit leather with different types of hydrocolloids",
abstract = "Date-tamarind fruit leathers with varied textural characteristics were prepared bydrying a paste containing hydrocolloid (starch, pectin, dextrin or guar gum) and water at 70°C for 28, 42, 56, 70 and 84 h. Hardness, cohesiveness, adhesiveness, springiness, brittleness, resilience, gumminess and chewiness of the blank date-tamarind fruit leather (i.e., without any hydrocolloid) did not show any correlation with the moisture content ranges (29 - 41 g/100 g sample) used in the present study. Hardness and gumminess increased when hydrocolloids were added, while cohesiveness, resilience and springiness decreased. With the exception of dextrin all other hydrocolloids increased chewiness. Principal Component Analysis (PCA) identified 5 principal components (i.e., 5 factors: plasticity, elasticity, hydrocolloids' concentration, resilience, cohesiveness) affecting the characteristics of each date-tamarind fruit leather. The cluster analysis identified 4 classes of the fruit leathers and bi-plot (i.e., including all products and their characteristics), generated through PCA, recognized these classes as hard-chewy, soft-springy, hard-fragile and soft-resilient leathers.",
keywords = "Cluster analysis, Fruit-leather, Hydrocolloids, Principal component analysis, Texture",
author = "Al-Hinai, {Karima Zahir} and Nejib Guizani and Vandita Singh and Rahman, {Mohammad Shafiur} and Lyutha Al-Subhi",
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T1 - Instrumental texture profile analysis of date-tamarind fruit leather with different types of hydrocolloids

AU - Al-Hinai, Karima Zahir

AU - Guizani, Nejib

AU - Singh, Vandita

AU - Rahman, Mohammad Shafiur

AU - Al-Subhi, Lyutha

PY - 2013

Y1 - 2013

N2 - Date-tamarind fruit leathers with varied textural characteristics were prepared bydrying a paste containing hydrocolloid (starch, pectin, dextrin or guar gum) and water at 70°C for 28, 42, 56, 70 and 84 h. Hardness, cohesiveness, adhesiveness, springiness, brittleness, resilience, gumminess and chewiness of the blank date-tamarind fruit leather (i.e., without any hydrocolloid) did not show any correlation with the moisture content ranges (29 - 41 g/100 g sample) used in the present study. Hardness and gumminess increased when hydrocolloids were added, while cohesiveness, resilience and springiness decreased. With the exception of dextrin all other hydrocolloids increased chewiness. Principal Component Analysis (PCA) identified 5 principal components (i.e., 5 factors: plasticity, elasticity, hydrocolloids' concentration, resilience, cohesiveness) affecting the characteristics of each date-tamarind fruit leather. The cluster analysis identified 4 classes of the fruit leathers and bi-plot (i.e., including all products and their characteristics), generated through PCA, recognized these classes as hard-chewy, soft-springy, hard-fragile and soft-resilient leathers.

AB - Date-tamarind fruit leathers with varied textural characteristics were prepared bydrying a paste containing hydrocolloid (starch, pectin, dextrin or guar gum) and water at 70°C for 28, 42, 56, 70 and 84 h. Hardness, cohesiveness, adhesiveness, springiness, brittleness, resilience, gumminess and chewiness of the blank date-tamarind fruit leather (i.e., without any hydrocolloid) did not show any correlation with the moisture content ranges (29 - 41 g/100 g sample) used in the present study. Hardness and gumminess increased when hydrocolloids were added, while cohesiveness, resilience and springiness decreased. With the exception of dextrin all other hydrocolloids increased chewiness. Principal Component Analysis (PCA) identified 5 principal components (i.e., 5 factors: plasticity, elasticity, hydrocolloids' concentration, resilience, cohesiveness) affecting the characteristics of each date-tamarind fruit leather. The cluster analysis identified 4 classes of the fruit leathers and bi-plot (i.e., including all products and their characteristics), generated through PCA, recognized these classes as hard-chewy, soft-springy, hard-fragile and soft-resilient leathers.

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KW - Principal component analysis

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