Evaluation of physiochemical characteristics of fresh and osmotic dehydrated fig (Ficus carica L.)
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Abstract
Fig (Fiscus carica L.) fruits being the rich source of phytochemicals, particularly anti-oxidants serve as a powerhouse of
nutrients and has many medicinal properties. Fig promoting healthy bowel function due to the high level of fiber. Rich in
vitamins A,C,E, and minerals like calcium useful to improve the health status and to balance the pH of the body. Due to its short-lived nature, it cannot be stored for longer period (2-3 days) because higher postharvest losses. The lag in processing of fig is mainly attributed to the highly perishable nature of the fig as it posses high moisture content. The objective of the work was to improve the shelf life and reduce the perishability of fig. Two varieties, namely Local and Timla (Yercud - 1) variety were selected and osmotically dehydrated with different concentration (30, 40 and 50 °brix) of sugar solution. Timla variety contained lower percentage of seeds (21%) and fibre (2.05 g/100g), higher pulp thickness (1.0 cm), maximum colour values (L - 70.30,
a - 4.65 and b - 12.37), TSS (19°brix) and vitamin C (39.0 mg/100g) than the local variety. Timla variety treated with 50° brix osmotic solution was found better nutrient retention, drying characteristics and organoleptic properties. The resultant products had improved shelf life and increased concentration of nutrients, making it suitable for processing and value addition.
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Osmotic- dehydration, Processing, Variety, Value addition, Water loss
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