Development of a date confectionery: Part 2. Relating instrumental texture to sensory evaluation

Amani Al-Rawahi, Stefan Kasapis*, Sultan Al-Maamari, Abdullah Al-Saadi

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)365-375
Number of pages11
JournalInternational Journal of Food Properties
Issue number3
Publication statusPublished - Sept 1 2006


  • Date confectionery
  • Dendrogram
  • Sensory analysis
  • Texture

ASJC Scopus subject areas

  • Food Science


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