Sensory texture of date fruits as a function of physicochemical properties and its use in date classification

V. Singh*, N. Guizani, I. Al-Zakwani, Q. Al-Shamsi, A. Al-Alawi, M. S. Rahman

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

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

Original languageEnglish
Pages (from-to)119-125
Number of pages7
JournalActa Alimentaria
Volume44
Issue number1
DOIs
Publication statusPublished - Mar 2015

Keywords

  • Classification
  • Date
  • Moisture
  • PCA
  • Sensory

ASJC Scopus subject areas

  • Food Science

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