STANDARDISATION OF PROTOCOL FOR PREPARATION OF DRIED FIG (Ficus carica L.) FRUITS
Loading...
Files
Date
2004
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD
Abstract
"An investigation on ""Standardization of protocol for preparation of
dried fig fruits"" was conducted in Department of Post-harvest
Technology, Kittur Rani Chennamma College of Horticulture, Arabhavi
during the year 2003-04.
There were ten treatments and two methods of drying viz., open
sun dr}dng and sun drying with polyethylene cover.
Highest recovery (27.70%) and lowest dehydration ratio (3.611)
were observed in fruits blanched in plain water followed by steeping in
40^ Brix sugar syrup for 24 hours and drying under sun with
polyethylene cover. Time required for drying was minimum in untreated
control under open sun drying (49.00 hours) and maximum in fruits
blanched in plain water followed by steeping in 40° Brix sugar syrup
containing 0.5% and 1% citric acid and 0.2% KMS for 24 hours in sun
drying with polyethylene cover (65 hours).
Total sugars content was highest in fruits blanched in plain water
followed by steeping in 40° Brix sugar syrup for 24 hours and drying in
open sun (54.18%). The OD values for non-enzymatic browning of dried
fruit was lowest (0.248) in fruits blanched in plain water followed by
steeping in 30^ Brix sugar syrup containing 1% citric acid and 0.2% KMS
for 24 hours and drying under sun with polyethylene cover.
The fig fruits obtained by pre-treatment of blanching fruits in 3 per
cent citric acid followed by steeping in both 30^ Brix and 40^ Brix sugar
syrup containing 0.2% KMS for 24 hours and fruits blanched in plain
water followed by steeping in 40° Brix sugar syrup containing 0.5% citric
acid and 0.2% KMS for 24 hours recorded organoleptic scores of more
than 4 for colour and appearance, texture, taste and over all
acceptability even after 4 months of storage indicating their acceptability.
However, there was no significant difference between two methods of
drying."
Description
Keywords
null
Citation
No. of references 72