Abstract
Fig is an underutilized fruit in-spite of having several health benefits. The most simple and practical approach for extending the shelf-life of fig fruit is by drying. For this purpose, the fruits were halved and quarter as per oven and oven dried for 6 hrs @ 60±2°C. The fresh as well as dried fruits were subjected to analysis of various physico-chemical characteristics. The results show that there was a loss of ascorbic acid in dried fruits. It was 5.6 mg/100g in dried fruits whereas in fresh fruits it was 10.52 mg/100g. The dried fruits had a rehydration ratio of 3.13: 1. Antioxidant activity was higher in fresh fruits compared to the dried fruits. Textural property (i.e. hardness) was almost doubled after drying. Sensory analysis showed that dried fruits obtained better scores over fresh fruits for different characteristics. Drying of figs has been found to be a cost effective and an easy method to reduce the bulk and to increase the shelf-life of fruits.
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Claims 6
Claim · model-written summary
Drying reduced fig fruit ascorbic acid from 10.52 to 5.6 mg/100g.
Verbatim
e0“The results show that there was a loss of ascorbic acid in dried fruits. It was 5.6 mg/100g in dried fruits whereas in fresh fruits it was 10.52 mg/100g.”
t0“Fig Fruit (Ficus carica L.) Variety Dinkar”
Claim · model-written summary
Dried fig fruit had a rehydration ratio of 3.13: 1.
Verbatim
e0“The dried fruits had a rehydration ratio of 3.13: 1.”
t0“Fig Fruit (Ficus carica L.) Variety Dinkar”
Claim · model-written summary
Fresh fig fruit had higher antioxidant activity than dried fruit.
Verbatim
e0“Antioxidant activity was higher in fresh fruits compared to the dried fruits.”
t0“Fig Fruit (Ficus carica L.) Variety Dinkar”
Claim · model-written summary
Drying almost doubled fig fruit hardness.
Verbatim
e0“Textural property (i.e. hardness) was almost doubled after drying.”
t0“Fig Fruit (Ficus carica L.) Variety Dinkar”
e1“The fresh as well as dried fruits were subjected to analysis”
Claim · model-written summary
Dried fig fruit received better sensory scores than fresh fruit.
Verbatim
e0“Sensory analysis showed that dried fruits obtained better scores over fresh fruits for different characteristics.”
t0“Fig Fruit (Ficus carica L.) Variety Dinkar”
Claim · model-written summary
The authors found drying easy and cost effective for reducing fruit bulk and increasing shelf life.
Verbatim
e0“Drying of figs has been found to be a cost effective and an easy method to reduce the bulk and to increase the shelf-life of fruits.”
t0“Fig Fruit (Ficus carica L.) Variety Dinkar”
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1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.