Please use this identifier to cite or link to this item: https://doi.org/10.1080/10942910600741482
Title: Development of a date confectionery: Part 2. Relating instrumental texture to sensory evaluation
Authors: Al-Rawahi, A.
Kasapis, S. 
Al-Maamari, S.
Al-Saadi, A.
Keywords: Date confectionery
Dendrogram
Sensory analysis
Texture
Issue Date: 1-Sep-2006
Citation: Al-Rawahi, A., Kasapis, S., Al-Maamari, S., Al-Saadi, A. (2006-09-01). Development of a date confectionery: Part 2. Relating instrumental texture to sensory evaluation. International Journal of Food Properties 9 (3) : 365-375. ScholarBank@NUS Repository. https://doi.org/10.1080/10942910600741482
Abstract: Successful commercialization of a date confectionery requires development on a sound technological basis. In Part I of this series, a relationship was established between the ingredients of a formulation, and the instrumental texture of the final product. In the present communication, we go a step further by developing a correlation between textural attributes, and the corresponding sensory parameters, as judged by trained panelists. In doing so, confections were made using table and processing dates and subjected to a "two-bite texture profile analysis, thus recording a series of useful attributes. Taste panelists were trained to identify the corresponding sensory parameters thus constructing a scoring card as part of a quantitative descriptive analysis. Results demonstrated that instrumental texture can be "handshaken to sensory evaluation to provide an avenue of developing and controlling the quality of a date confectionery made with affordable raw materials.
Source Title: International Journal of Food Properties
URI: http://scholarbank.nus.edu.sg/handle/10635/75924
ISSN: 10942912
DOI: 10.1080/10942910600741482
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