Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content

Mohammad Shafiur Rahman, Sohrab Aliakbar Al-Farsi

Research output: Contribution to journalArticle

103 Citations (Scopus)

Abstract

Instrumental texture profile analysis (TPA) of date flesh was measured as a function of moisture content. The quality attributes measured were hardness (H), cohesiveness (CO), adhesiveness (A), springiness (S), resilience (R), and chewiness (CH). Hardness, chewiness, and resilience increased exponentially with the decrease of moisture content, whereas adhesiveness, cohesiveness and springiness increased exponentially with the decrease of moisture content and showed a maximum value at critical moisture content 21.5%. Below the critical moisture content, there was a sharp decrease in the attribute values. Two factors: elastic nature (hardness, adhesiveness, and chewiness) and plastic nature (cohesiveness, resilience and springiness) can explain the instrumental TPA attributes of dried dates.

Original languageEnglish
Pages (from-to)505-511
Number of pages7
JournalJournal of Food Engineering
Volume66
Issue number4
DOIs
Publication statusPublished - Feb 2005

Fingerprint

Adhesiveness
Hardness
dates (fruit)
texture
chewiness
water content
cohesion
adhesion
hardness
Plastics
plastics

Keywords

  • Cohesiveness
  • Date
  • Factorial analysis
  • Hardness
  • Principal component analysis
  • Rheology

ASJC Scopus subject areas

  • Food Science

Cite this

Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content. / Rahman, Mohammad Shafiur; Al-Farsi, Sohrab Aliakbar.

In: Journal of Food Engineering, Vol. 66, No. 4, 02.2005, p. 505-511.

Research output: Contribution to journalArticle

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