TY - JOUR
T1 - Sensory texture of date fruits as a function of physicochemical properties and its use in date classification
AU - Singh, V.
AU - Guizani, N.
AU - Al-Zakwani, I.
AU - Al-Shamsi, Q.
AU - Al-Alawi, A.
AU - Rahman, M. S.
N1 - Publisher Copyright:
© 2015 Akadémiai Kiadó, Budapest.
PY - 2015/3
Y1 - 2015/3
N2 - 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).
AB - 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).
KW - Classification
KW - Date
KW - Moisture
KW - PCA
KW - Sensory
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U2 - 10.1556/AAlim.44.2015.1.12
DO - 10.1556/AAlim.44.2015.1.12
M3 - Article
AN - SCOPUS:84946081433
SN - 0139-3006
VL - 44
SP - 119
EP - 125
JO - Acta Alimentaria
JF - Acta Alimentaria
IS - 1
ER -