Instrumental texture profile analysis (TPA) of date fruits as a function of its physico-chemical properties

Vandita Singh*, Nejib Guizani, Ahmed Al-Alawi, Michel Claereboudt, Mohammad Shafiur Rahman

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

69 Citations (Scopus)

Abstract

Instrumental texture profile analysis (TPA) of nine batches of date flesh with different quality levels was performed and the parameters were related to its physico-chemical properties (i.e., color, mass, length, width of whole date fruit as well as moisture, crude fiber, fructose, glucose, sucrose, and pectin contents). Results of instrumental TPA showed significant linear correlation of hardness with moisture content, crude fiber and pectin content (p<. 0.05), adhesiveness with color a, b values (p<. 0.05) and L value (p<. 0.1), springiness 1 with color b value (p<. 0.1), chewiness 1 with moisture content, length of whole date fruit, crude fiber and pectin content (p<. 0.05), gumminess 1 with pectin (p<. 0.05) and crude fiber (p<. 0.10), elasticity 1 with pectin (p<. 0.05), crude fiber and with color b value (p<. 0.1), and cohesiveness 1 with mass of whole date fruit (p<. 0.10). Principal component analysis (PCA) identified six groups of variables to differentiate the dates and cluster analysis was used to group the products based on the TPA attributes and physico-chemical properties. Dates available in the market can be classified into three different groups namely hard-resilient, soft-springy and firm-adhesive. The results in this study could be used to explore the main instrumental textural attributes important for the classification of dates.

Original languageEnglish
Pages (from-to)866-873
Number of pages8
JournalIndustrial Crops and Products
Volume50
DOIs
Publication statusPublished - Oct 2013
Externally publishedYes

Keywords

  • Cluster analysis
  • Correlation
  • Fiber
  • Principal component analysis
  • Sugar
  • Texture

ASJC Scopus subject areas

  • Agronomy and Crop Science

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