Vol. 7, Issue 2 (2019)
Influence of pre-treatments on nutritional qualities of tray-dried fig (Ficus carica) cultivars Bellary and Poona
Author(s): Manjunath TS, Babu P, Bagali AN and Jyadati KS
Abstract: The present investigation deals with the nutritional quality of dried fruits of fig (Ficus carica L) cultivars Bellary and Poona. The nutritional profiling of the dried fig fruits indicates that it is a good source of protein, sugars and dietary fiber with a fair low amount of fat. Among pre-treatments, fig fruits dipped in 50o Brix of honey for 12 hours has found maximum TSS (64.71o Brix), dry-recovery (29.14%), ascorbic acid (1.99 mg/100g), reducing sugar (48.48 %), crude protein (4.73 %), crude fibre (3.64%) and fat (1.08%) indicating nutritional richness of the dried product. Non-reducing sugar found highest in fruits dipped in 50o Brix of sucrose for 24 hours (9.82 %); titratable acidity was maximum in fig fruits dipped in 50o Brix of date syrup for 12 hours (0.14%). Fig fruits dipped in 50o Brix of invert sugar (50% glucose+50% fructose) for 24 hours shown maximum total sugar (55.00%) content and minimum titratable acidity (0.08 mg /100 g) with low moisture (17.35 %) content.
Pages: 2128-2136 | 329 Views 66 Downloads
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How to cite this article:
Manjunath TS, Babu P, Bagali AN, Jyadati KS. Influence of pre-treatments on nutritional qualities of tray-dried fig (Ficus carica) cultivars Bellary and Poona. Int J Chem Stud 2019;7(2):2128-2136.
