Abstract
The quality of dried fig was compared by treating blanched figs with potassium metabisulfite, NaCl, ascorbic acid (AA) at various concentrations (2, 3, 4%) and sucrose solution (30, 40, 50%). In comparison of results for functional attributes, 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). However, higher fibers and total sugars were found in T 8 (blanching +50% sucrose dipped for 30 min) and T 7 (blanching +40% sucrose dipped for 30 min). Eventually, sensory evaluation of the stored samples demonstrated best scores for the osmotically dehydrated fig with 30 and 40% sucrose prior to cabinet drying. Overall, the results of present investigation have significant contribution to the food industry. Of note the shelf life and stability of fig could be enhanced upon bringing the result of this finding in practice.
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Claims 6
Claim · model-written summary
T 5 retained higher ascorbic acid, phenolics and antioxidant activity than T 4 and T 3.
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”
Claim · model-written summary
T 8 had higher fibers and total sugars.
- Taxon
- Figt0
- Treatment
- blanching +50% sucrose dipped for 30 mine0
- Outcome
- fibers and total sugarse0
- Direction
- highere0
Not reportedComparator
Verbatim
e0“higher fibers and total sugars were found in T 8 (blanching +50% sucrose dipped for 30 min) and T 7 (blanching +40% sucrose dipped for 30 min).”
t0“Fig”
Claim · model-written summary
T 7 had higher fibers and total sugars.
- Taxon
- Figt0
- Treatment
- blanching +40% sucrose dipped for 30 mine0
- Outcome
- fibers and total sugarse0
- Direction
- highere0
Not reportedComparator
Verbatim
e0“higher fibers and total sugars were found in T 8 (blanching +50% sucrose dipped for 30 min) and T 7 (blanching +40% sucrose dipped for 30 min).”
t0“Fig”
Claim · model-written summary
Thirty percent sucrose before cabinet drying gave the best sensory scores in stored fig.
Not reportedComparator
Verbatim
e0“sensory evaluation of the stored samples demonstrated best scores for the osmotically dehydrated fig with 30 and 40% sucrose prior to cabinet drying.”
Claim · model-written summary
Forty percent sucrose before cabinet drying gave the best sensory scores in stored fig.
Not reportedComparator
Verbatim
e0“sensory evaluation of the stored samples demonstrated best scores for the osmotically dehydrated fig with 30 and 40% sucrose prior to cabinet drying.”
Claim · model-written summary
Applying the findings could enhance fig shelf life and stability.
Verbatim
e0“the shelf life and stability of fig could be enhanced upon bringing the result of this finding in practice.”
The same questions in other papers
sucrose · quality: sugar starch · Ficus carica (common fig)Positive and negative results
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3 papers in the same direction as this paper · 1 in the opposite direction
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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.