Development of a Date Confectionery: Part 2. Relating Instrumental Texture to Sensory Evaluation

Figures & data

Figure 1 Two-cycle stress-strain profile of the cooked Khalas date candy at 23°C (compression rate = 0.1 mm/s).

Figure 2 Two-cycle stress-strain profile of the uncooked Umesilla date candy at 23°C (compression rate = 0.1 mm/s).

Table 1 Quality control attributes derived from the two-cycle instrumental texture profile analysis and sensory evaluation of date candy.

Attributes	Hardness		Brittleness		Firmness		Adhesiveness		Springiness		Cohesiveness
Date Candy	Texture kPa ± SD*	Sensory units ± SD*	Texture mm ± SD	Sensory units ± SD*	Texture N/mm ± SD	Sensory units ± SD*	Texture N mm ± SD	Sensory units ± SD*	Texture % ± SD	Sensory Units ± SD*	Texture % ± SD	Sensory units ± SD*
UCK ^a	57.03 ± 1.54	2.34 ± 0.03	0.23 ± 0.09	2.16 ± 0.04	1.18 ± 0.01	3.17 ± 0.12	268.55 ± 2.75	6.79 ± 0.41	77.70 ± 0.51	1.20 ± 0.01	0.07 ± 0.01	6.09 ± 0.23
CK ^b	16.95 ± 0.91	2.93 ± 0.02	0.19 ± 0.07	3.63 ± 0.04	0.02 ± 0.01	3.61 ± 0.13	35.06 ± 0.23	6.05 ± 0.37	86.60 ± 0.82	1.18 ± 0.01	0.06 ± 0.01	5.36 ± 0.51
UCU ^c	14.58 ± 0.88	2.79 ± 0.02	0.26 ± 0.03	2.11 ± 0.02	0.40 ± 0.05	2.71 ± 0.11	37.40 ± 0.51	5.94 ± 0.39	73.90 ± 0.33	1.27 ± 0.01	0.04 ± 0.01	4.54 ± 0.35
CU ^d	26.91 ± 2.03	3.29 ± 0.03	0.20 ± 0.03	2.14 ± 0.01	0.03 ± 0.01	3.87 ± 0.16	79.87 ± 0.99	6.83 ± 0.44	75.30 ± 0.27	1.20 ± 0.01	0.05 ± 0.01	4.86 ± 0.18
^aUncooked Khalas date candy; ^bcooked Khalas date candy; ^cuncooked Umesilla date candy; ^dcooked Umesilla date candy; *SD: The standard deviation.

Figure 3 Final formulations of the date candy in preparation for sensory assessment by the trained panelists.

Table 2

Figure 4 Pictorial correlation of the sensory attributes for the four date candies using a “spider-web” diagram: uncooked Khalas (——), cooked Khalas (—), uncooked Umesilla (—– -), and cooked Umesilla (- - -).

Figure 5 The dendrogram that reproduces the level of correlation between the textural and sensorial attributes of the four date candies (t: texture; s: sensory; c: cooked; uc: uncooked; u: Umesilla; k: Khalas).