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

107 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

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Keywords

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

ASJC Scopus subject areas

  • Food Science

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