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

Rahman, Mohammad Shafiur; Al-Farsi, Sohrab Aliakbar

doi:10.1016/j.jfoodeng.2004.04.022

Cited by 170 publications

(120 citation statements)

References 16 publications

(15 reference statements)

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“…The observed results showed that the textural parameters changed in different directions indicating very complex instrumental texture of dried Cape gooseberry. Similar results, regarding the instrumental TPA attributes for dried dates were reported in previous investigations (Rahman and Al-farsi 2005).…”

Section: Texture Profile Analysissupporting

confidence: 91%

“…The fracturability and adhesivenesss (work necessary to pull the compression anvil away from the sample) of dehydrated samples did not present significant differences compared to that of fresh samples (p<0.05). Adhesiveness is more of a surface characteristic and depends on a combined effect of adhesive and cohesive forces, and others include viscosity and viscoelastic as well (Rahman and Al-farsi 2005). Gumminess, chewiness and resistance of dried samples showed significant differences with respect to fresh samples (p<0.05).…”

Section: Texture Profile Analysismentioning

confidence: 98%

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Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

et al. 2013

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The effects of air drying temperature on dietary fibre, texture and microstructure of the Cape gooseberry fruits during convective dehydration in the range of 50-90 ºC were investigated. The ratio of insoluble dietary fibre to soluble dietary fibre was higher than 7:1 for all dehydrated samples. At 50 ºC tissue structure damage was evidenced leading to the maximum water holding capacity (47.4±2.8 g retained water/ 100 g water) and the lowest rehydration ratio (1.15±0.06 g absorbed water/g d.m.). Texture analysis showed effects of drying temperatures on TPA parameters. Changes in microstructure tissue were also observed at the studied drying temperatures. Hot air drying technology leads not only to fruit preservation but also increases and adds value to Cape gooseberry, an asset to develop new functional products.

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Section: Texture Profile Analysissupporting

confidence: 91%

Section: Texture Profile Analysismentioning

confidence: 98%

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

et al. 2013

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“…9 The correlations between the textural properties and volume water content of date palm. 10 It was observed that hardness and springiness decreased linearly with the increase of water content, whereas increased linearly with the increase of fat content.…”

Section: Introductionmentioning

confidence: 96%

The Correlation Research on Yak Meat Texture Profile Analysis (Tpa) And Freshness Parameters During Refrigerated Storage

Li¹

2015

MOJFPT

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Abbreviations: TPA, texture profile analysis; TVB-N, total volatile basic nitrogen; TBA, thiobarbituric acid; POV, peroxide value; TMA-N, trimethylamine nitrogen; MDA, malondialdehyde IntroductionYak (Bos grunniens) is the large ruminant species in the high altitude Qinghai-Tibetan Plateau, China, which is characterized by year-round low temperatures and hypoxic atmosphere. There is the most yaks in China, and yak meat is an natural green food.1 The protein content of yak meat is about 22%, fat content is lower than 3%, 2 it's a kind of high protein, low fat animal foods. A chemical change of yak meat by the endogenous enzymes and the pathogenic microorganisms, and also the sensory properties and the composition changed, nutritional value reduce, and there are some toxic or harmful substances the same time, it's harmful to the consumers, 3 it is a comprehensive evaluation index that freshness of yak meat could be used as a judgment during cold storage, it is largely reflects the meat quality, nutritional value and safety coefficient.4 So measuring the freshness of yak meat during cold storage, which can effectively prevent food health security problem occurs, how to accurately and objective measure of yak meat freshness using rapid methods, it's a subject of intense interest in recent years.At present, the methods of evaluation the yak meat freshness is mainly measuring the freshness parameters (TVB-N value, TBA value, POV value, TMA-N value).5 Proteins come into being the alkaline nitrogenous substances due to microorganism and endogenous enzymes during storage, One of the most main is volatile base nitrogen, TVB-N value is one of the important indicators to evaluate meat freshness, it is can be evaluate the meat freshness by measuring the value of TVB-N, and it is used as a national standard of measuring meat freshness.6 Fat occur different degree oxidation in the during storage, and TBA value show lipid secondary oxidation products or the number of the final products.7 However, there is a disadvantages that needs complicated sample preparation work and trival test operation, complex Procedure, consuming too much time.It is not convenient to frequently and widely implement, it cannot satisfy far from rapid and large quantities measurement, 8 it is a urgent request that find a method of rapid measurement. In recent years, many scholars have studied the relationship between sensory evaluation and instrumental determination values. It is observed that three is a significant or extremely significant correlation between the textural properties and the sensory evaluation value of pork.9 The correlations between the textural properties and volume water content of date palm.10 It was observed that hardness and springiness decreased linearly with the increase of water content, whereas increased linearly with the increase of fat content. 11Despite the above investigations, there is no study reported yet about the determination of textural properties parameters for evaluation of yak meat freshness using PLSR. Therefore, ...

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“…Moisture content in dates is important because excessive loss of water causes drying, consequently they becomes hard (Kader and Hussein, 2009;Rahman and Al-Farsi, 2005). Hardness beyond a critical value is considered as a defect in dates as it affects the physical properties and consumer acceptability.…”

mentioning

confidence: 99%

“…Dates can be subdivided into: soft, semi-dry (semi-hard) and dry (hard) according to their moisture content or hardness (Kader and Hussein, 2009;Al-Janobi, 1998). Hard dates are chewy and tough with strong curvy and zigzag textured skin (Rahman and Al-Farsi, 2005). Dates are processed into different products and the choice of the date types for a given product depends on the final product.…”

mentioning

confidence: 99%

Computer vision technique to classify dates based on hardness

Manickavasagan

Al-Shekaili

Al-Mezeini

et al. 2018

Jour. Agri. & Mar. Scie.

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Hardness is one of the important attributes in determining the quality of dried fruits. Hardness assessment is normally carried out by manual inspection. This method is time consuming, laborious, expensive and subjective. The objective of this study was to develop a computer vision system with a monochrome camera to classify dates based on hardness. Date samples were obtained from three different growing regions in Oman and graded into soft, semi-hard, and hard classes based on hardness. A total of 1800 date samples were imaged individually using a monochrome camera (600 dates / class). Histogram and texture features were extracted from the acquired monochrome images and used in the classification models. The overall classification accuracies in three class model (soft, semi-hard, and hard) were 66% and 71% for linear discriminant analysis (LDA) and artificial neural network (ANN), respectively. It was improved to 84% and 77% in LDA and ANN, respectively while using two class model (soft and hard (semi-hard and hard together)). The histogram features were more contributing in the date classification based on hardness than image texture features. Computer vision technique has great potential to develop online quality monitoring systems for dates and other dried fruits.

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

Cited by 170 publications

References 16 publications

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.)

The Correlation Research on Yak Meat Texture Profile Analysis (Tpa) And Freshness Parameters During Refrigerated Storage

Computer vision technique to classify dates based on hardness

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