Studies on dehydration of figs using different sugar syrup treatments.

Clicks: 312
ID: 60419
2010
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Abstract
The ripe fig (Ficus carica L) fruits of cultivar cv., 'Deanna' were steam treated at 90°C and 10 psi for 5 min in autoclave. Steamed fruits were dipped in sucrose, glucose, fructose and invert sugar syrups at 50°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 50-55°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 ± 2°C) as well as refrigerated (10 ± 2°C) temperature remained in excellent condition up to 6 months.
Reference Key
naikwadi2010studiesjournal Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Naikwadi, P M;Chavan, U D;Pawar, V D;Amarowicz, R;
Journal Journal of food science and technology
Year 2010
DOI
10.1007/s13197-010-0073-6
URL
Keywords
dehydrated fig fructose invert sugar sugar syrup

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