Main Article Content

Abstract

Food industries are looking for the suitable instrumental methods that estimate consistently sensory textural qualities of food products. Monitoring texture using instrumental methods is cheaper over time than maintaining a sensory quality panel. Therefore, a good relation between sensory and instrumental textural attributes could be highly beneficial. Earlier the sensory and instrumental texture profile analysis (TPA) of date fruits were published. In the present research, we aimed to report the relation between instrumental and sensory textural attributes of date fruit varieties. Instrumental TPA and sensory textural attributes were correlated. We found significant correlations between sensory and instrumental TPA attributes of date fruits varieties and this suggests a great promise for developing on-line quality control.

Keywords

Date fruits sensory analysis Instrumental texture Phoenix dactylifera Correlation

Article Details

How to Cite
Singh, V., Rahman, M. S., Guizani, N., & Shah, H. (2020). Correlation between Sensory and Instrumental Textural Attributes of Date Palm (Phoenix dactylifera L.) fruits: Technical Note. Journal of Agricultural and Marine Sciences [JAMS], 26(1), 57–61. https://doi.org/10.24200/jams.vol26iss1pp57-61

References

  1. Aguirre M, Owens C, Miller R, Alvarado C. 2018. Descriptive sensory and instrumental texture profile analysis of woody breast in marinated chicken. Poultry science. 97(4): 1456-1461.
  2. Al-Farsi M, Alasalvar C, Morris A, Baron M, Shahidi F. 2005. Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (phoenix dactylifera l.) varieties grown in oman. Journal of Agricultural and Food Chemistry. 53(19): 7592-7599.
  3. Al-Farsi* MA, Lee CY. 2008. Nutritional and functional properties of dates: A review. Critical Reviews in Food Science and Nutrition. 48(10): 877-887.
  4. Al-Hinai KZ, Guizani N, Singh V, Rahman MS, Al-Subhi L. 2013. Instrumental texture profile analysis of date-tamarind fruit leather with different types of hydrocolloids. Food science and technology research. 19(4): 531-538.
  5. Baldwin E, Scott J, Einstein M, Malundo T, Carr B, Shewfelt R, Tandon K. 1998. Relationship between sensory and instrumental analysis for tomato flavor. Journal of the American Society for Horticultural Science. 123(5): 906-915.
  6. Barbieri S, Bendini A, Balestra F, Palagano R, Rocculi P, Toschi TG. 2018. Sensory and instrumental study of taralli, a typical italian bakery product. European Food Research and Technology. 244(1): 73-82.
  7. Barrett DM, Beaulieu JC, Shewfelt R. 2010. Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: Desirable levels, instrumental and sensory measurement, and the effects of processing. Crit Rev Food Sci Nutr. 50(5): 369-389.
  8. Battaglia C, Vilella GF, Bernardo AP, Gomes CL, Biase AG, Albertini TZ, Pflanzer SB. 2020. Comparison of methods for measuring shear force and sarcomere length and their relationship with sensorial tenderness of longissimus muscle in beef. Journal of Texture Studies. 51(2): 252-262.
  9. Chandrasekaran M, Bahkali AH. 2013. Valorization of date palm (phoenix dactylifera) fruit processing by-products and wastes using bioprocess technology - review. Saudi journal of biological sciences. 20(2): 105-120.
  10. Essa MM, Singh V, Guizani N, Manivasagam T, Thenmozhi AJ, Bhat A, Ray B, Chidambaram SB. 2019. Phoenix dactylifera l. Fruits date fruit ameliorate oxidative stress in 3-np intoxicated pc12 cells. International Journal of Nutrition, Pharmacology, Neurological Diseases. 9(1): 41.
  11. Fallik E, Ilic Z. 2018. Pre-and postharvest treatments affecting flavor quality of fruits and vegetables. Preharvest modulation of postharvest fruit and vegetable quality. Elsevier. p.139-168.
  12. Gåmbaro A, Varela P, Gimenez A, Aldrovandi A, Fiszman S, Hough G. 2002. Textural quality of white pan bread by sensory and instrumental measurements. Journal of Texture Studies. 33(5): 401-413.
  13. Grunert KG. 2015. The common ground between sensory and consumer science. Current Opinion in Food Science. 3: 19-22.
  14. Habibi Najafi MB, Leufven A, Edalatian Dovom MR, Sedaghat N, Pourfarzad A. 2019. Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis. Food science & nutrition. 7(8): 2684-2691.
  15. Hammer Ø, Harper DA, Ryan PD. 2001. Past: Paleontological statistics software package for education and data analysis. Palaeontologia electronica. 4(1): 9.
  16. Hossain MZ, Waly MI, Singh V, Sequeira V, Rahman MS. 2014. Chemical composition of date-pits and its potential for developing value-added product-a review. Polish Journal of Food and Nutrition Sciences. 64(4): 215-226.
  17. Ismail B, Haffar I, Baalbaki R, Henry J. 2008. Physico-chemical characteristics and sensory quality of two date varieties under commercial and industrial storage conditions. LWT-Food Science and Technology. 41(5): 896-904.
  18. Jha SN, Jaiswal P, Narsaiah K, Singh AK, Kaur PP, Sharma R, Kumar R, Bhardwaj R. 2013. Prediction of sensory profile of mango using textural attributes during ripening. Food and bioprocess technology. 6(3): 734-745.
  19. Jia C, Kim YS, Huang W, Huang G. 2008. Sensory and instrumental assessment of chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums. Food Research International. 41(9): 930-936.
  20. Joyner HS. 2018. Explaining food texture through rheology. Current Opinion in Food Science. 21: 7-14.
  21. Khan MN, Sarwar A, Wahab MF, Haleem R. 2008. Physico-chemical characterization of date varieties using multivariate analysis. Journal of the Science of Food and Agriculture. 88(6): 1051-1059.
  22. Kim EJ, Corrigan V, Hedderley D, Motoi L, Wilson A, Morgenstern M. 2009. Predicting the sensory texture of cereal snack bars using instrumental measurements. Journal of Texture Studies. 40(4): 457-481.
  23. Kim Y, Kim HJ, Cho W, Ko S, Park SK, Lee S. 2017. Classification of starch gel texture for the elderly diets based on instrumental and sensory methodology. Journal of Texture Studies. 48(5): 357-361.
  24. Kurotobi T, Hoshino T, Kazami Y, Hayakawa F, Hagura Y. 2018. Relationship between sensory analysis for texture and instrument measurements in model strawberry jam. Journal of Texture Studies. 49(4): 359-369.
  25. Li P, Wu G, Yang D, Zhang H, Qi X, Jin Q, Wang X. 2020. Applying sensory and instrumental techniques to evaluate the texture of french fries from fast food restaurant. Journal of Texture Studies.
  26. Meiselman HL. 1996. The contextual basis for food acceptance, food choice and food intake: The food, the situation and the individual. In: Meiselman HL, MacFie HJH, editors. Food choice, acceptance and consumption. Boston, MA: Springer US. p.239-263.
  27. Mestres C, Briffaz A, Valentin D. 2019. Rice cooking and sensory quality. Rice. Elsevier. p.385-426.
  28. Meullenet J-F, Lyon B, Carpenter JA, Lyon C. 1998. Relationship between sensory and instrumental texture profile attributes. Journal of sensory studies. 13(1): 77-93.
  29. Meullenet JF, Gross J. 1999. Instrumental single and double compression tests to predict sensory texture characteristics of foods. Journal of Texture Studies. 30(2): 167-180.
  30. Montejano J, Hamann D, Lanier T. 1985. Comparison of two instrumental methods with sensory texture of protein gels 2. Journal of Texture Studies. 16(4): 403-424.
  31. Nishinari K, Fang Y, Rosenthal A. 2019. Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements. Journal of Texture Studies. 50(5): 369-380.
  32. Paula AM, Conti-Silva AC. 2014. Texture profile and correlation between sensory and instrumental analyses on extruded snacks. Journal of Food Engineering. 121: 9-14.
  33. Philipp C, Buckow R, Silcock P, Oey I. 2017. Instrumental and sensory properties of pea protein-fortified extruded rice snacks. Food Research International. 102: 658-665.
  34. Prakash M, Ravi R, Sathish H, Shyamala J, Shwetha M, Rangarao G. 2005. Sensory and instrumental texture measurement of thermally processed rice. Journal of sensory studies. 20(5): 410-420.
  35. Rahman MS. 2009. Food properties: An overview. Food Properties Handbook. 16-23.
  36. Rahman MS. 2019. Traditional foods, sensory excitements and pleasure. Traditional foods. Springer. p.273-292.
  37. Rahman MS, Afaf K-E, Al-Attabi Z, Khan MS, Al Bulushi IM, Guizani N, Al-Habsi N. 2020. Selected sensor technology innovation in food quality and safety. Science and technology innovation for a sustainable economy. Springer. p.59-88.
  38. Rahman MS, Al-Farsi SA. 2005. Instrumental texture profile analysis (tpa) of date flesh as a function of moisture content. Journal of Food Engineering. 66(4): 505-511.
  39. Shewfelt R, Prussia S. 1993. Measuring quality and maturity of postharvest handling. Systemic approach. 5: 100-119.
  40. Singh V, Guizani N, Al-Alawi A, Claereboudt M, Rahman MS. 2013. Instrumental texture profile analysis (tpa) of date fruits as a function of its physico-chemical properties. Industrial crops and products. 50: 866-873.
  41. Singh V, Guizani N, Al-Zakwani I, Al-Shamsi Q, Al-Alawi A, Rahman M. 2015. Sensory texture of date fruits as a function of physicochemical properties and its use in date classification. Acta Alimentaria. 44(1): 119-125.
  42. Singh V, Guizani N, Essa M, Hakkim F, Rahman M. 2012. Comparative analysis of total phenolics, flavonoid content and antioxidant profile of different date varieties (phoenix dactylifera l.) from sultanate of oman. International Food Research Journal. 19(3): 1063.
  43. Szczesniak AS, Brandt MA, Friedman HH. 1963. Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation. Journal of food science. 28(4): 397-403.
  44. Taniwaki M, Sakurai N, Kato H. 2010. Texture measurement of potato chips using a novel analysis technique for acoustic vibration measurements. Food Research International. 43(3): 814-818.
  45. Tao K, Yu W, Prakash S, Gilbert RG. 2020. Investigating cooked rice textural properties by instrumental measurements. Food Science and Human Wellness.
  46. Thybo AK, Bechmann IE, Martens M, Engelsen SB. 2000. Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field1h nmr spectroscopy. LWT - Food Science and Technology. 33(2): 103-111.
  47. Volikakis P, Biliaderis CG, Vamvakas C, Zerfiridis GK. 2004. Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product. Food Research International. 37(1): 83-94.
  48. Xiong R, Meullenet J, Hankins JA, Chung WK. 2006. Relationship between sensory and instrumental hardness of commercial cheeses. Journal of Food Science. 67: 877-883.
  49. Yu L, Turner M, Fitzgerald M, Stokes J, Witt T. 2017. Review of the effects of different processing technologies on cooked and convenience rice quality. Trends in Food Science & Technology. 59: 124-138.