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Instrumental Texture Profile Analysis of Date-Tamarind Fruit Leather with Different Types of Hydrocolloids
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- Al-Hinai Karima Zahir
- Department of Food Science and Nutrition College of Agricultural and Marine Sciences, Sultan Qaboos University
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- Guizani Nejib
- Department of Food Science and Nutrition College of Agricultural and Marine Sciences, Sultan Qaboos University
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- Singh Vandita
- Department of Food Science and Nutrition College of Agricultural and Marine Sciences, Sultan Qaboos University
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- Rahman Mohammad Shafiur
- Department of Food Science and Nutrition College of Agricultural and Marine Sciences, Sultan Qaboos University
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- Al-Subhi Lyutha
- Department of Food Science and Nutrition College of Agricultural and Marine Sciences, Sultan Qaboos University
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Description
Date-tamarind fruit leathers with varied textural characteristics were prepared by drying a paste containing hydrocolloid (starch, pectin, dextrin or guar gum) and water at 70°C for 28, 42, 56, 70 and 84 h. Hardness, cohesiveness, adhesiveness, springiness, brittleness, resilience, gumminess and chewiness of the blank date-tamarind fruit leather (i.e., without any hydrocolloid) did not show any correlation with the moisture content ranges (29 − 41 g/100 g sample) used in the present study. Hardness and gumminess increased when hydrocolloids were added, while cohesiveness, resilience and springiness decreased. With the exception of dextrin all other hydrocolloids increased chewiness. Principal Component Analysis (PCA) identified 5 principal components (i.e., 5 factors: plasticity, elasticity, hydrocolloids’ concentration, resilience, cohesiveness) affecting the characteristics of each date-tamarind fruit leather. The cluster analysis identified 4 classes of the fruit leathers and bi-plot (i.e., including all products and their characteristics), generated through PCA, recognized these classes as hard-chewy, soft-springy, hard-fragile and soft-resilient leathers.
Journal
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- Food Science and Technology Research
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Food Science and Technology Research 19 (4), 531-538, 2013
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282679436458752
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- NII Article ID
- 10031189975
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- NII Book ID
- AA11320122
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- ISSN
- 18813984
- 13446606
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- Text Lang
- en
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed