Instrumental texture profile analysis of date-tamarind fruit leather with different types of hydrocolloids

Food Science and Technology Research

Volumn 19, Issue 4, 2013, Pages 531-538

  Al Hinai, Karima Zahir ^a   Guizani, Nejib ^a   Singh, Vandita ^a   Rahman, Mohammad Shafiur ^a   Al Subhi, Lyutha ^a  

^a SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

Cluster analysis; Fruit leather; Hydrocolloids; Principal component analysis; Texture

Indexed keywords

FRUIT-LEATHER; GUAR GUMS; HYDROCOLLOIDS; INSTRUMENTAL TEXTURE; PRINCIPAL COMPONENTS; TEXTURAL CHARACTERISTIC;

CLUSTER ANALYSIS; ELASTICITY; FRACTURE MECHANICS; FRUITS; HARDNESS; LEATHER; PLASTICITY; PRINCIPAL COMPONENT ANALYSIS; TEXTURES;

COLLOIDS;

EID: 84883809551     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.19.531     Document Type: Article

References (29)

1. Ahmed, J., Ramaswamy, H.S. and Khan, K.R. (2005). Effect of water activity on glass transitions of date pastes. J. Food Eng., 66, 253-258.
2. Andress, E.L. and Harrison, J.A. (1999). "So easy to preserve" (4th ed.). Athens: University of Georgia Cooperative Extension Service.
3. Azeredo, H.M.C., Brito, E.S, Moreira, G.E.G., Farias, V.L. and Bruno, L.M. (2006). Effect of drying and storage time on the physico-chemical properties of mango leathers. Int. J. Food Sci. Technol., 41, 635-638. (Pubitemid 43760454)
4. Baixauli, R., Sanz, T., Salvador, A., and Fiszman, S.M. (2003). Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods. Food Hydrocolloids, 17, 305-310.
5. Belitz, H.D. and Grosh, W. (1999). "Food Chemistry". Springer, Berlin.
6. Che Man, Y.B. and Taufik, Y.C. (1995). Development and stability of jackfruit leather. Tropical Sci., 35, 245-250.
7. De Wijk, R.A., van Gemert, L.J., Terpstra, M.E.J. and Wilkinson, C.L. (2003). Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts. Food Qual. Prefer., 14, 305-317. (Pubitemid 36411279)
8. Goksel, M., Dogan, M., Toker, O.S., Ozgen, S., Sarioglu., K. and Oral, R.A. (2013). The effect of starch concentration and temperature on grape molasses: rheological and textural properties. Food Bioprocess Technol., 6, 259-271.
9. Gujral, H.S. and Khanna, G. (2002). Effect of skim milk powder, soy protein concentrate and sucrose on the dehydration behaviour, texture, color and acceptability of mango leather. J. Food Eng., 55, 343-348. (Pubitemid 35214015)
10. Gujral, H.S. and Brar, S.S. (2003). Effect of hydrocolloids on the dehydration kinetics, color, and texture of mango leather. Int. J. Food Prop., 6, 269-279.
11. Hannon, J.A., Wilkinson, M.G., Delahunty, C.M., Wallace, J.M., Morrissey, P. A. and Beresford, T.P. (2005). Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening. Int. Dairy J., 15, 263-273. (Pubitemid 40118030)
12. Hardeep, S.G. and Satinderpal, S.B. (2003). Effect of hydrocolloids on the dehydration kinetics, color, and texture of mango leather. Int. J. Food Prop., 6, 269-279.
13. Huang, X. and Hsieh, F.H. (2005). Physical properties, sensory attributes, and consumer preference of pear fruit leather. J. Food Sci., 70, 177-186.
14. Kasapis, S., Rahman, M.S., Guizani, N. and Al-Aamri, M. (2000). State diagram of temperature vs. date solids obtained from the mature fruit. J. Agric. Food Chem., 48, 3779-3784.
15. Lassoued, N., Delarue, J., Launay, B. and Michon, C. (2008). Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile. J. Cereal Sci., 48, 133-143. (Pubitemid 351627003)
16. Mandala, I., Karabela. D. and Kostaropoulos. A. (2007). Physical properties of breads containing hydrocolloid stored at low temperature. I. Effect of chilling. Food Hydrocolloids, 21, 1397-1406. (Pubitemid 46729598)
17. Maskan, A., Kaya, S. and Maskan, M. (2002). Hot air and sun drying of grape leather (pestil). J. Food Eng., 54, 81-88. (Pubitemid 34545564)
18. Maurice, T.J., slade, L., Sirett, R.R. and Page, C.M. (1985). Polysaccharides-water interactions-Thermal behavior of rice starch. In: "Properties of Water in Foods", ed. By D. Simatos and J.J. Multon. Martinus Nijhoff Publishers, Dordrecht, pp. 211-227.
19. Nas, S., and Nas, M. (1987). Pekmez ve pestilin yapi{dotless}li{dotless} si{dotless}, bilesimi ve onemi. Bilim ve Teknik, 12, 347-352.
20. Raab, C. and Oehler, N. (1976) Making dried fruit leather, Oregon State University Extension Services. USA Fact sheet, 232.
21. Rahman, M.S. and AL-Farsi S. (2005). Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content. J. Food Eng., 66, 505-511.
22. Rahman, M.S. and Al-Mahrouqi, A.I. (2009). Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels. Int. J. Food Sci. Nutr., 60, 229-242.
23. Rahman, M.S., Al-Shamsi, Q., Abdullah, A., Claereboudt, M.R, Al-Belushi, B., Al-Maqbaly, R. and Al-Sabahi, J. (2012). Classification of commercial omani halwa by physico-chemical properties and instrumental texture profile analysis (TPA). Ital. J. Food Sci., 24, 292-304.
24. Rascón-Díaz, M.P., Tejero, J.M., Mendoza-Garcia, P.G., García, H.S. and Salgado-Cervantes, M.A. (2012). Spray Drying Yogurt Incorporating Hydrocolloids: Structural Analysis, Acetaldehyde Content, Viable Bacteria, and Rheological Properties. Food Bioprocess Technol., 5, 560-567.
25. Ratphitagsanti, W. (2004). Processing and properties of strawberry leather. M.Sc. Thesis, University of Missouri, Columbia.
26. SAS. (2001). Statistical analysis systems, START software: Changes and enhancements. Release 6.07.SAS Technical Report. Cary, NC: SAS Institute.
27. Vatthanakul, S., Jangchud, A., Jangchud, K., Therdthai, N. and Wilkinson, B. (2010). Gold kiwifruit leather product development using Quality function deployment approach. Food Qual.Prefer., 21, 339-345.
28. Vijayanand, P., Yadav, A.R., Balasubramanyam, N. and Narasimham, P. (2000). Storage stability of guava fruit bar prepared using a new process. LWT-Food Sci. Technol., 33, 132-137.
29. Ward, J.H. (1963). Hierarchical grouping to optimize an objective function. J. Am. Stat. Assoc., 58, 236-244.