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Volume 46 Number 5
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Volume 45 Number 5 Volume 45 Number 6

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Research articles

ScienceAsia 45 (2019): 547-554 |doi: 10.2306/scienceasia1513-1874.2019.45.547

Expounding the influence of chemicals and processing techniques on the shelf life of Fig (Ficus carica L.)

Anwaar Ahmeda, Muhammad Nadeemb, Rai Muhammad Amira, Muhammad Sameem Javedc, Adnan Amjadc, Shahzad Saleemd, Asim Mehmoodd, Muhammad Asif Khane, Kashif Ameera, Ashir Masroore, Muhammad Imranf, Muhammad Wasim Sajidd,*

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, T5 (blanching +4% AA dipped for 10 min) stood prominent in retaining higher ascorbic acid, phenolics and antioxidant activity followed by T4 (blanching +3% AA dipped for 10 min) and T3 (blanching +2% AA dipped for 10 min). However, higher fibers and total sugars were found in T8 (blanching +50% sucrose dipped for 30 min) and T7 (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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a Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi-Pakistan
b Department of Environmental Sciences, COMSATS University Islamabad, Sahiwal-Pakistan, Vehari-Pakistan
c Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan-Pakistan
d Department of BioSciences, COMSATS University Islamabad, Sahiwal-Pakistan
e UAF, Sub-Campus Burewala-Vehari, Pakistan
f Faculty of Allied Health Sciences, The University of Lahore, Lahore, Pakistan

* Corresponding author, E-mail: muhammad.wasim@cuisahiwal.edu.pk

Received 11 Dec 2018, Accepted 26 Sep 2019