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| Content Provider | Springer Nature Link |
|---|---|
| Author | Naikwadi, P. M. Chavan, U. D. Pawar, V. D. Amarowicz, R. |
| Copyright Year | 2010 |
| Abstract | The ripe fig (Ficus carica L) fruits of cultivar cv., ‘Deanna’ were steam treated at 90°C and 10 psi for 5 min in autoclave. Steamed fruits were dipped in sucrose, glucose, fructose and invert sugar syrups at 50°Brix for 24 h for getting desired total soluble solids content. The treated fruits were further dried to 20% moisture in a cabinet dryer at 50–55°C. Good quality and acceptable dried figs could be prepared by using invert sugar syrup treatment. Dried figs prepared using invert sugar and packed in aluminum foil pouch and stored at ambient (27 ± 2°C) as well as refrigerated (10 ± 2°C) temperature remained in excellent condition up to 6 months. |
| Starting Page | 442 |
| Ending Page | 445 |
| Page Count | 4 |
| File Format | |
| ISSN | 00221155 |
| Journal | Journal of Food Science and Technology |
| Volume Number | 47 |
| Issue Number | 4 |
| e-ISSN | 09758402 |
| Language | English |
| Publisher | Springer-Verlag |
| Publisher Date | 2010-09-08 |
| Publisher Place | India |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Dehydrated fig Sugar syrup Fructose Invert sugar Chemistry/Food Science Nutrition Food Science |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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