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|Title:||Development of a date confectionery: Part 2. Relating instrumental texture to sensory evaluation||Authors:||Al-Rawahi, A.
|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|
|Appears in Collections:||Staff Publications|
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