Work

Expounding the influence of chemicals and processing techniques on the shelf life of Fig (Ficus carica L.)

Year: 2019

Type: article

Abstract: The quality of dried fig was compared by treating blanched figs with potassium metabisulfite, NaCl, ascorbic acid (AA) at various concentrations (2, 3, 4%) and sucrose solution (30, 40, 50%).In comparison of results for functional attributes, T 5 (blanching +4% AA dipped for 10 min) stood prominent in retaining higher ascorbic acid, phenolics and antioxidant activity followed by T 4 (blanching +3% AA dipped for 10 min) and T 3 (blanching +2% AA dipped for 10 min).However, higher fibers and total sugars were found in T 8 (blanching +50% sucrose dipped for 30 min) and T 7 (blanching +40% sucrose dipped for 30 min).Eventually, sensory evaluation of the stored samples demonstrated best scores for the osmotically dehydrated fig with 30 and 40% sucrose prior to cabinet drying.Overall, the results of present investigation have significant contribution to the food industry.Of note the shelf life and stability of fig could be enhanced upon bringing the result of this finding in practice.

Source: ScienceAsia

DOI: 10.2306/scienceasia1513-1874.2019.45.547