TY - JOUR
T1 - Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content
AU - Rahman, Mohammad Shafiur
AU - Al-Farsi, Sohrab Aliakbar
PY - 2005/2
Y1 - 2005/2
N2 - Instrumental texture profile analysis (TPA) of date flesh was measured as a function of moisture content. The quality attributes measured were hardness (H), cohesiveness (CO), adhesiveness (A), springiness (S), resilience (R), and chewiness (CH). Hardness, chewiness, and resilience increased exponentially with the decrease of moisture content, whereas adhesiveness, cohesiveness and springiness increased exponentially with the decrease of moisture content and showed a maximum value at critical moisture content 21.5%. Below the critical moisture content, there was a sharp decrease in the attribute values. Two factors: elastic nature (hardness, adhesiveness, and chewiness) and plastic nature (cohesiveness, resilience and springiness) can explain the instrumental TPA attributes of dried dates.
AB - Instrumental texture profile analysis (TPA) of date flesh was measured as a function of moisture content. The quality attributes measured were hardness (H), cohesiveness (CO), adhesiveness (A), springiness (S), resilience (R), and chewiness (CH). Hardness, chewiness, and resilience increased exponentially with the decrease of moisture content, whereas adhesiveness, cohesiveness and springiness increased exponentially with the decrease of moisture content and showed a maximum value at critical moisture content 21.5%. Below the critical moisture content, there was a sharp decrease in the attribute values. Two factors: elastic nature (hardness, adhesiveness, and chewiness) and plastic nature (cohesiveness, resilience and springiness) can explain the instrumental TPA attributes of dried dates.
KW - Cohesiveness
KW - Date
KW - Factorial analysis
KW - Hardness
KW - Principal component analysis
KW - Rheology
UR - http://www.scopus.com/inward/record.url?scp=4944231410&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=4944231410&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2004.04.022
DO - 10.1016/j.jfoodeng.2004.04.022
M3 - Article
AN - SCOPUS:4944231410
SN - 0260-8774
VL - 66
SP - 505
EP - 511
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 4
ER -