Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 47, Issue 4, Pages 442-445Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-010-0073-6
Keywords
Dehydrated fig; Sugar syrup; Fructose; Invert sugar
Categories
Ask authors/readers for more resources
The ripe fig (Ficus carica L) fruits of cultivar cv., 'Deanna' were steam treated at 90A degrees C and 10 psi for 5 min in autoclave. Steamed fruits were dipped in sucrose, glucose, fructose and invert sugar syrups at 50A degrees Brix for 24 h for getting desired total soluble solids content. The treated fruits were further dried to 20% moisture in a cabinet dryer at 50-55A degrees C. Good quality and acceptable dried figs could be prepared by using invert sugar syrup treatment. Dried figs prepared using invert sugar and packed in aluminum foil pouch and stored at ambient (27 +/- 2A degrees C) as well as refrigerated (10 +/- 2A degrees C) temperature remained in excellent condition up to 6 months.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available