Vol. 8, Issue 4 (2020)
Processing, value addition and effect of nutritional quality of fig fruit by osmatic dehydration
Author(s): Pandidurai G and Vennila P
Abstract: Fig fruits are storehouse of essential nutrients and phytochemicals which are rich in antioxidants and it is much valued in both the fresh and processed forms. Fig fruit is highly perishable due to their high water activity. It is essential to process the fig fruits to add value to it and also to increase their usage in our daily diet. Osmotic dehydration of fig fruit was carried out by using sugar as an osmotic agent at different concentration and the process was standardized and physico-chemical parameters and organoleptic characteristics of osmotically dehydrated fruits and control sample were studied. Results showed that the sample steeped in 50° Brix was found to good quality and highly acceptable by the consumers. The chemical content of osmotically dehydrated fig fruits were moisture - 9.47 per cent, TSS - 80.4º Brix, acidity - 0.11 percent, pH - 5.40, total sugar - 76.04 g/100g, reducing sugar - 4.29 g/100g, fibre - 5.94g/100g, ash - 5.94 g/100g, vitamin C - 10.97 mg/100g, antioxidant - 109.34 mg/g, water activity - 0.744 and colour Lab values were 75.41, -1.50 and 15.04 respectively. From the osmotically dehydrated fig fruits, the products laddu, fudge, cake, and cookies were prepared and organoleptic characteristics were studied. The incorporation levels of dehydrated fig fruits in the products were 5, 10, 15, 20 and 25 per cent respectively. Among the different level of incorporation 15 per cent scored higher consumer acceptability with respect to colour and appearance, flavor, texture, taste with optimum amount of nutritional content.
DOI: 10.22271/chemi.2020.v8.i4at.10213
Pages: 3644-3647 | 436 Views 162 Downloads
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How to cite this article:
Pandidurai G, Vennila P. Processing, value addition and effect of nutritional quality of fig fruit by osmatic dehydration. Int J Chem Stud 2020;8(4):3644-3647. DOI: 10.22271/chemi.2020.v8.i4at.10213
