Claim · model-written summary
T 5 retained higher ascorbic acid, phenolics and antioxidant activity than T 4 and T 3.
- Taxon
- Figt0
- Treatment
- blanching +4% AA dipped for 10 mine0
- Outcome
- ascorbic acid, phenolics and antioxidant activitye0
- Direction
- highere0
- Qualifier
- T 3 (blanching +2% AA dipped for 10 min)e0
- Comparator
- T 4e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValue
Verbatim
e0“T 5 (blanching +4% AA dipped for 10 min) stood prominent in retaining higher ascorbic acid, phenolics and antioxidant activity followed by T 4 (blanching +3% AA dipped for 10 min) and T 3 (blanching +2% AA dipped for 10 min).”
t0“Fig”
Title
Anwaar Ahmed; Muhammad Nadeem; Rai Muhammad Amir; et al. ScienceAsia 2019. doi:10.2306/scienceasia1513-1874.2019.45.547
Other claims from this paper (5)
- Intervention effect T 8 had higher fibers and total sugars.
- Intervention effect T 7 had higher fibers and total sugars.
- Intervention effect Thirty percent sucrose before cabinet drying gave the best sensory scores in stored fig.
- Intervention effect Forty percent sucrose before cabinet drying gave the best sensory scores in stored fig.
- Recommendation Applying the findings could enhance fig shelf life and stability.