Evaluation of physiochemical characteristics of fresh and osmotic dehydrated fig (Ficus carica L.)
Article Main
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.
Article Details
Article Details
Osmotic- dehydration, Processing, Variety, Value addition, Water loss
Bharathkumar, A., Jagadeesh, S. L., Netravati, V. H., Bhuvaneshwari, G., & Bindu, H. (2018). A study on fruit preparation on quality of fig fruits (cv. Bellary) osmotic-dehydrated under solar tunnel dryer. Journal of Pharmacognosy and Phytochemistry, 7(3), 3177-3180
Chavan, U. D. & Amarowicz, R. (2012). Osmotic dehydration process for preservation of fruits and vegetables. Journal of Food Research, 1(2), 202. DOI: 10.5539/jfr.v1n2p202
Colelli, G., & Amodio, M. L. (2020). Subtropical fruits: Figs. In: Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce (pp. 427-434). Academic Press. DOI:10.1016/b978-0-12-804599-2.00030-2
Eroglu, E., & Yildiz, H. (2010). Recent developments in osmotic dehydration. Akademik G?da, 8(6), 24-28.
Hiwale, S. (2015). Fig (Ficus carica) In: Sustainable Horticulture in Semiarid Dry Lands (pp. 159-175). Springer, New Delhi. DOI: 10.1007/978-81-322-2244-6_11.
Jadhav, P. B., & Gurav, N. P. (2018). Extension of storage and post-storage shelf-life of fig fruit. International Journal of Research and Review, 5(3), 25-34.
Khapre, A. P., Satwadhar, P. N., & Deshpande, H. W. (2015). Studies on standardization of fig fruit (Ficus carica L.) powder enriched cookies and its composition. Asian Journal of Dairy & Food Research. 7 (2), 621 – 624.
Lavanya, K, Upendar K, Adamala sirisha & Bandhu S. (2018). Osmotic Dehydration Process for preservation of fig fruit and its quality evaluation. International Journal of Agriculture Sciences, 10(3), 5099-5101. DOI: 10.9735/0 975-3710.10.3.5099-5101
Mhalaskar, S. R., Lande, S. B., Satwadhar, P. N., Deshpande, H. W., & Babar, K. P. (2012). Development of technology for fortificatin of fig (Ficus carica L.) fruit into its value added product-fig toffee. International Journal of Processing and Post Harvest Technology, 3(2), 176-179
Naikwadi, P. M., Chavan, U. D., Pawar, V. D., & Amarowicz, R. (2010). Studies on dehydration of figs using different sugar syrup treatments. Journal of Food Science and Technology, 47(4), 442-445. DOI: 10.1007/s13197-010-0073-6
Niranjan, T., Rajender, G., Reddy, P., Reddy, V., Kumar, A., & Krishna, V. (2018). Study on osmotic dehydration of fig fruit (Ficus carica) slices mediated tray drying. International Journal of Current Microbiology and Applied Sciences, 7(6), 3198-3205. DOI 10.20546/ijcmas.201 8.70 6.375.
Pandidurai, G. & Vennila, P. (2020) Processing, value addition and effect of nutritional quality of fig fruit by osmatic dehydration. International Journal of Chemical Studies, 8(4):3644-3647. DOI: https://doi.org/10.22271/chem i.202 0.v8.i4at.10213.
Ranganna, S. (1977). Manual of Analysis Fruits and Vegetables. Tara-McGraw Hill, New Delhi, 1-3.
Sharma, H. K., Pandey, H., & Kumar, P. (2003). Osmotic dehydration of sliced pears. The Journal of Agricultural Engineering, 40(1), 65-68.
Yadav, A. K., & Singh, S. V. (2014). Osmotic dehydration of fruits and vegetables: a review. Journal of Food Science and Technology, 51(9), 1654-1673. DOI: 10.1007/s13197-012-0659-2.
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)
