Physico-chemical properties of commercial date pastes (Phoenix dactylifera)

Journal of Food Engineering

Volumn 76, Issue 3, 2006, Pages 348-352

  Ahmed, Jasim ^a   Ramaswamy, Hosahalli S ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

Color; Date paste; Dynamic rheology; Glass transition; Sugar profile; Texture

Indexed keywords

ELASTIC MODULI; GLASS TRANSITION; PHYSICAL PROPERTIES; RHEOLOGY; TEMPERATURE; VISCOSITY;

DATE PASTE; DYNAMIC RHEOLOGY; SUGAR PROFILE; TEXTURE;

FOOD PRODUCTS;

PHOENIX DACTYLIFERA;

EID: 33646387163     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.05.033     Document Type: Article

References (15)

1. Ahmed J., Ramaswamy H.S., and Khan A.R. Effect of water activity on glass transitions of date paste. Journal of Food Engineering 66 (2005) 253-258
2. Alhamdan A.M., and Hassan B.H. Water sorption isotherms of date pastes as influenced by date cultivar and storage temperature. Journal of Food Engineering 39 (1999) 301-306
3. AOAC. Official methods of analysis. 15th ed (1990), Association of Official Analytical Chemists, Arlington, VA
4. Carreu P.J., Cotton F., Citerne G.P., and Moan M. Rheological properties of concentrated suspensions: Application to foodstuffs. In: Welti-Chanes J., Barbosa-Canovas G.V., and Aguilera J.M. (Eds). Engineering and food for the 21st century (2002), CRC Press, FL, USA 327-346
5. Clark A.H., and Ross-Murphy S.B. Structural and mechanical properties of biopolymer gels. Advance Polymer Science 83 (1987) 57-192
6. Delgado A.E., and Sun D.W. Desorption isotherms and glass transition temperature for chicken meat. Journal of Food Engineering 55 (2002) 1-8
7. Fontana A.J. Understanding the importance of water activity in foods. Cereals Food World 45 1 (2000) 7-10
8. Hassan B.H., Alhamdan A.M., and Elansari A.M. Stress relaxation of dates at khalal and rutab stages of maturity. Journal of Food Engineering 66 (2005) 439-445
9. Hirashima M., Takahashi R., and Nishimari K. Effects of citric acid on the viscoelasticity of corn starch pastes. Journal of Agricultural Food Chemistry 52 (2004) 2929-2933
10. Oliveira J.C., Pereira P.M., Frias J.M., Cruz I.B., and MacInnes W.M. Application of the concept of biomaterials science to the quality optimization of frozen foods. In: Oliveira F.A.R., and Oliveira J.C. (Eds). Processing food quality optimization and process assessment (1999), CRC Press LLC, USA 107-130
11. Poovaiah B.W. Role of calcium in prolonged storage life of fruits and vegetables. Food Technology 40 (1986) 86-89
12. Rahman M.S., and Al-Farsi S.A. Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content. Journal of Food Engineering 66 (2005) 505-511
13. Roos Y. Water activity and glass transition temperature: How do they compliment and how do they differ. In: Barbosa-Canovas G.V., and Welti-Chanes J. (Eds). Food preservation by moisture control fundamentals and applications (1995), Marcel Dekker, USA 133-154
14. Rosalina I., and Bhattacharya M. Dynamic rheological measurements and analysis of starch gels. Carbohydrate Polymers 48 (2002) 191-202
15. Soliva-Fortuny R.C., Lluch M.A., Quiles A., Grigelmo-Miguel N., and Martin-Belloso O. Evaluation of textural properties and microstructure during storage of minimally processed apples. Journal of Food Science 68 (2003) 312-317