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

doi:10.1556/AAlim.44.2015.1.12

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

Food Science and Nutrition

Research output: Contribution to journal › Article › peer-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 language	English
Pages (from-to)	119-125
Number of pages	7
Journal	Acta Alimentaria
Volume	44
Issue number	1
DOIs	https://doi.org/10.1556/AAlim.44.2015.1.12
Publication status	Published - Mar 1 2015

Keywords

Classification
Date
Moisture
PCA
Sensory

ASJC Scopus subject areas

Food Science

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AU - Al-Alawi, A.

AU - Rahman, M. S.

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