Manuscript Title:

INFLUENCE OF ULTRASOUND-ASSISTED OSMOTIC DEHYDRATION OF FIG (FICUS RACEMOSA) FRUIT WITH NATURAL HYPERTONIC SOLUTIONS FOR PREPARATION OF CANDIED PRODUCTS

Author:

ANKITA WALIA, RAJAT SINGH, DOLI SAIKIA, MOUANDHE IMAMOU HASSANI, HARISH KUMAR and NAVEEN KUMAR

DOI Number:

DOI:10.17605/OSF.IO/N6T8F

Published : 2022-12-23

About the author(s)

1. ANKITA WALIA - Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India.
2. RAJAT SINGH - College of Horticulture and Forestry Thunag Mandi (Himachal Pradesh) India.
3. DOLI SAIKIA - Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India.
4. MOUANDHE IMAMOU HASSANI - Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India.
5. HARISH KUMAR - Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India.
6. NAVEEN KUMAR - Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India.

Full Text : PDF

Abstract

The osmotic dehydration of Fig (Ficus racemosa) fruit was performed using sucrose, grape, and mulberry syrup in ultrasound for 10 to 30 minutes. The effect of different osmotic solutions and ultrasound time on solid gain, water loss, moisture content, color (L*a*b*), firmness and vitamin C of dehydrated fig was studied. The findings showed that the ultrasound-assisted osmotic dehydration of figs using grape syrup increased water loss, firmness, a solid gain, and vitamin C considerably while less reduction in the color, moisture content, and shrinkage in comparison to other pretreatments was observed. Furthermore, the moisture content and vitamin C decreased as ultrasonic time increased from 10 to 30 minutes, while the firmness of the fig increased. The study showed that grape syrup significantly improved the chemical and nutritional properties as compared to the sugar and mulberry syrups for the development of functional candid fig products.


Keywords

Fig; osmotic dehydration; ultrasonication; mulberry; sucrose; grapes; candid products