Development of a total quality scoring system based on consumer preference weightings and sensory profiles: application to fruit dates (Tamr)

Ismail, Baraem; Haffar, I.; Baalbaki, Ramzi; Henry, Christiani Jeyakumar

doi:10.1016/s0950-3293(01)00043-x

Cited by 42 publications

(28 citation statements)

References 9 publications

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“…The rank of the most preferred sensory quality attributes of dates at tamar stage of maturity were high for colour, appearance, sweetness, medium for fruit size, chewiness, solubility, fl esh thickness, and low for elasticity, mouth feel, and shear force (ISMAIL et al, 2001). Sensory properties of a food are the ultimate considerations used by the consumers for accepting a product.…”

Section: Sensory Texture Of Date Fruits Asmentioning

confidence: 99%

Sensory texture of date fruits as a function of physicochemical properties and its use in date classification

Singh¹,

Guizani²,

Al-Zakwani³

et al. 2015

Acta Alimentaria

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Eight descriptive sensory textural attributes of whole date fruit were evaluated by twenty trained panel members and correlated with sixteen physicochemical properties. All sensory parameters, except gumminess, signifi cantly correlated (P<0.05) with pectin, crude fi bre, and moisture content. In addition, sensory hardness, cohesiveness, elasticity, and resilience correlated signifi cantly with length of whole fruit (P<0.05), sensory adhesiveness with glucose content (P<0.05), sensory chewiness with mass of whole fruit (P<0.05), and sensory gumminess with fructose, glucose, and total sugar content (P<0.10). Sweetness, however, correlated only with moisture content (P<0.05). CA and the biplot (i.e. including all products, their sensory texture and physicochemical attributes) generated through PCA recognized three groups of dates as hard-chewy, soft-(medium-chewy), and soft-(nonadhesive).Keywords: date, moisture, sensory, PCA, classifi cationDate palm fruit is a berry consisting of a pericarp and a pit. The pericarp constitutes 85-90% of the total fruit mass and it is composed of exocarp, fl eshy mesocarp, and papery endocarp (HUSSEIN et al., 1998). Dates can be consumed as fresh fruit at khalal and rutab stages (immature stages with short shelf life) or at tamar stage (mature stage with good storability).It is important to know the physicochemical, mechanical, structural, textural, and sensory properties of dates for their processing, storage stability, and consumer acceptability. The rank of the most preferred sensory quality attributes of dates at tamar stage of maturity were high for colour, appearance, sweetness, medium for fruit size, chewiness, solubility, fl esh thickness, and low for elasticity, mouth feel, and shear force (ISMAIL et al., 2001). Sensory properties of a food are the ultimate considerations used by the consumers for accepting a product. Sensory properties are mainly measured by expert-panels, trained panels, and consumer panels. Earlier sensory profi le of 7 cultivars of date fruit from Tunisia showed a great morphological and physicochemical diversity among the tested cultivars (BEN ISMAIL et al., 2013). The sensory attributes of date syrup (ABBES et al., 2011) and date jams (BESBES et al., 2009) were also determined. Studying the effect of storage conditions on the sensory profi le of two cultivars of date fruit, ISMAIL and co-workers (2008) observed behavioural variation in measured physicochemical and sensory attributes between the two cultivars under matching storage conditions. They concluded that most of the variation of the stored dates comes from ''size'', followed by ''texture'' variables. In the literature, very

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Section: Sensory Texture Of Date Fruits Asmentioning

confidence: 99%

Sensory texture of date fruits as a function of physicochemical properties and its use in date classification

Singh¹,

Guizani²,

Al-Zakwani³

et al. 2015

Acta Alimentaria

View full text Add to dashboard Cite

show abstract

“…Consumer acceptance limited to evaluation of defects can be determined by so-called survival analysis (Hough et al, 2002). A method has been described for development of a consumer-preference-based scoring guide in a total quality scoring system (Ismail, Haffar, Baalbaki, & Henry, 2001). The methodology for using consumer responses to determine target ranges of intensity and limits for each attribute, throughout product development and the QC programme has been described (Pecore & Kellen, 2002;Weller & Stanton, 2002).…”

Section: Introductionmentioning

confidence: 99%

Quality scoring – A tool for sensory evaluation of cheese?

Kraggerud

Solem²,

Abrahamsen

2012

Food Quality and Preference

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“…In the final mature tamar stage the fruits contain the least amount of moisture and maintain a soft texture with a sweet taste. Ismail, Haffar, Baalbaki, and Henry (2001) studied the consumer preference for quality attributes of date (maturity of Tamr stage). Consumer gave weight on the acceptance as: high (color, appearance, and sweetness), medium (fruit size, flesh thickness, chewiness, and solubility), and low (shear force, elasticity, mouth feel, and pit size).…”

Section: Introductionmentioning

confidence: 99%

Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content

Rahman

Al-Farsi

2005

Journal of Food Engineering

170

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Development of a total quality scoring system based on consumer preference weightings and sensory profiles: application to fruit dates (Tamr)

Cited by 42 publications

References 9 publications

Sensory texture of date fruits as a function of physicochemical properties and its use in date classification

Sensory texture of date fruits as a function of physicochemical properties and its use in date classification

Quality scoring – A tool for sensory evaluation of cheese?

Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content

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