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 fi...

This study aimed the utilization of fig stalk waste as an alternative pectin source. For this purpose, characteristics extracted (SP) were compared with those citrus (CP) and from defected substandard whole sun-dried figs (FP). The SP had a higher extraction yield (11.7%) than FP (9.4%). galacturonic acid content degree esterification (32.3 50.1%) (19.9 38.8%), but lower CP (79.3 56.2%), respec...

OBJECTIVE Figs are a rich source of several different minerals and fibres. We studied the effect of the consumption of dried California Mission figs on mineral and nutrient levels, as well as the effect of the addition of figs to a self-selected habitual diet on dietary patterns. DESIGN A crossover randomized controlled trial study design in which participants with a mean of age of approximat...

The eastern region of Morocco is renowned for the production two varieties figs, Ghoudane (GD) and Chetoui (CH), which are characterized by their high productivity quality. To ensure a profitable selling price, producers often dry these process that not only increases storage capability but also enhances nutritional health benefits. aim this study was to investigate composition potential benefi...