Studies on dehydration of figs using different sugar syrup treatments.
Clicks: 204
ID: 60419
2010
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 |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.