Please use this identifier to cite or link to this item:
|Title:||Development of a date confectionery: Part 1. Relating formulation to instrumental texture|
Texture Profile Analysis
|Source:||Al-Rawahi, A.S., Kasapis, S., Al-Bulushi, I.M. (2005-09). Development of a date confectionery: Part 1. Relating formulation to instrumental texture. International Journal of Food Properties 8 (3) : 457-468. ScholarBank@NUS Repository. https://doi.org/10.1080/10942910500267521|
|Abstract:||The Sultanate of Oman in the Middle East produces a large amount of dates, which in 2003 amounted to about 285,360 tons. Most of the harvest is used for animal feed and the rest for local consumption. The need to utilize dates in a more efficient way is a must. In this study, a new candy was developed using two date varieties, i.e., Khalas and Umesilla thus spanning from top to bottom of the quality range in terms of consumer preference. Proximate analysis argues that products are nutritious and can contribute especially to the daily allowance in macro-elements. Texture profile analysis suggests that the affordable date candy of Umesilla belongs to the same family of products with the Khalas candy in terms of the attributes of hardness, firmness, brittleness and adhesiveness. Products were aged up to thirteen weeks, with results demonstrating that the textural quality remains stable throughout the storage period.|
|Source Title:||International Journal of Food Properties|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Feb 15, 2018
WEB OF SCIENCETM
checked on Jan 31, 2018
checked on Feb 19, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.