Eight descriptive sensory textural attributes of whole date fruit were evaluated by twenty trained panel members and correlated with sixteen physicochemical properties. All sensory parameters, except gumminess, significantly correlated (P<0.05) with pectin, crude fibre, and moisture content. In addition, sensory hardness, cohesiveness, elasticity, and resilience correlated significantly with length of whole fruit (P<0.05), sensory adhesiveness with glucose content (P<0.05), sensory chewiness with mass of whole fruit (P<0.05), and sensory gumminess with fructose, glucose, and total sugar content (P<0.10). Sweetness, however, correlated only with moisture content (P<0.05). CA and the biplot (i.e. including all products, their sensory texture and physicochemical attributes) generated through PCA recognized three groups of dates as hard-chewy, soft-(medium-chewy), and soft-(nonadhesive).
ASJC Scopus subject areas
- Food Science