Development of a date confectionery: Part 1. Relating formulation to instrumental texture

International Journal of Food Properties

Volumn 8, Issue 3, 2005, Pages 457-468

  Al Rawahi, Amani S ^a   Kasapis, Stefan ^b   Al Bulushi, Ismail M ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Candy; Dates; Paste; Texture Profile Analysis

Indexed keywords

BRITTLENESS; CUSTOMER SATISFACTION; HARDNESS; PRODUCTIVITY; QUALITY ASSURANCE;

CANDY; DATES; PASTE; TEXTURE PROFILE ANALYSIS;

FOOD PRODUCTS;

ANIMALIA;

EID: 30344470805     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910500267521     Document Type: Article

References (29)

1. Shabana, H.A.; Al-Shraiqi, R.M.K. Date Palms and Date Production in the United Arab Emirates, 1st Ed.;. Ministry of Agriculture and Fisheries: Abu Dhabi, UAE, 2000, 13-18.
2. Anonymous The National Strategic Plan of the Development of Date Palms and the Working Plan. Ministry of Agriculture and Fisheries: Muscat, Oman, 2003, 1-7.
3. Anonymous. In Model Report on Brief Feasibility Study for Establishment of Date Processing Unit in the Sultanate of Oman. Ministry of Agriculture and Fisheries: Muscat, Oman, 1998, 1-6.
4. Baker, R.A. Potential dietary benefits of citrus pectin and fiber. Food Technol, 1994, 11, 133-139.
5. Myhara, R.M.; Karkalas, J.; Taylor, M.S. The composition of maturing Omani dates. J. Sci. Food Agric. 1999, 79, 1345-1350.
6. Parfitt, J.; Valentine, S. Dates, 2nd Ed.;. Al-Roya Publishing, Muscat, Oman and Summertime Publishing: Stamford, England, 1996, 13-15.
7. Makki, M.A.; Othman, M.H. Date Palms in the Sultanate of Oman, 2nd Ed.;. The Royal Sultani Deewan: Muscat, Oman, 1997, 12-41.
8. Peleg, M. The semantics of rheology and texture. Food Technol, 1983, 11, 54-61.
9. Kasapis, S.; Al-Oufi, H.S.; Al-Maamari, S.; Al-Bulushi, I.M.; Goddard, S. Scientific and technological aspects of fish product development. Part I: Handshaking instrumental texture with consumer preference in burgers. International Journal of Food Properties, 2004, 7, 1-14.
10. Al-Hamadan, A.M. Rheological properties of a newly nutritious dairy drink from milk and date extract concentrate (Dibbs). International Journal of Food Properties, 2002, 5, 113-126.
11. Myhara, R.M.; Al-Alawi, A.; Karkalas, J.; Taylor, M.S. Sensory and textural changes in maturing Omani dates. J Sci Food Agric, 2000, 80, 2181-2185.
12. Hobani, A.I. Rheological behavior of date-water concentrates. Journal of Food Engineering, 1998, 36, 349-357.
13. Hassan, B.H. Viscosity models for single strength and concentrate date-water extracts. Bulletin of Faculty of Agriculture, University of Cairo, 1991, 42, 753-772.
14. Hassan, B.H. Viscometric behavior of single strength and concentrated date-water extracts. Journal of King Saud University, 1992, 4, 3-13.
15. Al-Hooti, S.; Sidhu, J.S.; Al-Otaibi, J.; Al-Ameeri, H.; Qabazard, H. Processing of some important cultivars grown in the United Arab Emirates into chutney and date relish. Journal of Food Processing and Preservation, 1996, 31, 55-68.
16. AOAC. Official methods of analysis of the AOAC. In; K, Helrich; Ed.; Association of Official Analytical Chemists: Arlington, VA, 1993.
17. Van Soest, P.J.; Roberston, J.B.; Lewis, B.A. Methods for dietary fibre NDF and non-starch polysaccharides in relation to animal nutrition. J Dairy Sci, 1991, 74, 3583-3597.
18. Al-Hooti, S.; Sidhu, J.S.; Al-Otaibi, J.; Al-Ameeri, H.; Qabazard, H. Date bars fortified with almonds, sesame seeds, oat flakes and skim milk powder. Plant Foods for Human Nutrition, 1997, 51, 125-135.
19. Anonymous Diagnosis and improvement of saline and alkali soils. In Agriculture Handbook. No. 60. USDA: Washington, DC, 1954.
20. Kasapis, S.; Boskou, D. Rheological and sensory properties of popular Greek foodstuffs: a review. International Journal of Food Properties 2001, 4, 327-340.
21. Davies, E. Chocolate in bloom. Chemistry in Britain, June issue 2001, 33-35.
22. El-Shaarawy, M.I.; Mesallam, A.S.; El-Nakhal, H.M.; Wahdan, A.N. Studies on extraction of dates. In Second Symposium on Date Palm. published by King Faisal University: Al-Hassa, Saudi Arabia, 1986, 259-270.
23. Mustafa, A.I.; Yousif, A.K.; Wahdan, A.N. Utilization of date paste in bakery products. In Second Symposium on Date Palm. King Faisal University: Al-Hassa, Saudi Arabia, 1986, 207-218.
24. Al-Hooti, S.; Sidhu, J.S.; Qabazard, H. Studies of the physio-chemical characteristics of date fruits of five UAE cultivars at different stages of maturity. Arab Gulf J. Scient. Res. 1995, 13, 553-569.
25. Sawaya, W.N.; Khatchadourian, H.H.; Khalil Safi, W.M.; Al-Shalhat, A.A. Growth and compositional changes during the various development stages of some Saudi Arabian date cultivars. J Food Sci., 1982, 47, 1489-1492.
26. Chronakis, I.S.; Kasapis, S. Preparation and analysis of water continuous very low fat spreads. Lebensm.-Wiss. u.-Technol, 1995, 28, 488-494.
27. Zoulias, E.I.; Oreopoulou, V.; Tzia, C. Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers. Journal of Food Engineering., 2002, 55, 337-342.
28. Kasapis, S. Novel uses of biopolymers in the development of low fat spreads and soft cheeses. In Novel Macromolecules in Food Systems; G., Doxastakis; V., Kiosseoglou; Eds.; Elsevier, Oxford, 2000, 397-418.
29. Rahman, M.S.; Al-Farsi, S.A. Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content. Journal of Food Engineering, 2005, 66, 505-511.