International Journal of Chemical Studies
Vol. 6, Issue 2 (2018)
Chemical and sensory changes during storage of concentrated fig (Ficus carica L.) pulp
Author(s): CY Dhumal, JK Dhemre, VP Kad and MB Shete
Abstract: The present investigation entitled “Chemical and sensory changes during storage study of concentrated fig (Ficus carica L.) pulp” was carried out during 2015–2016 at Post Harvest Technology Centre, Department of Horticulture, Mahatma Phule Krishi Vidyapeeth, Rahuri. The storage behaviour of concentrated fig pulp which was packed in different packaging materials (glass bottles and standy pouches) and stored at two different storage conditions (ambient temperature and cold storage) was studied. The data revealed that there was increase in TSS, total sugars, reducing sugars and titratable acidity, whereas the calcium and iron decreased during 180 days of storage in concentrated fig pulp. The sensory score viz., colour, flavour, taste and overall acceptability of concentrated fig pulp during 180 days of storage were found to be decreased in all the treatment combinations. The microbial quality viz., yeast and mould count were found to be increased during 180 days of storage in concentrated fig pulp but was found to be within acceptable level in all treatment combinations. The treatment CP1S2 i.e. concentrated fig pulp packed in glass bottles and stored in cold storage; was found to be superior in respect of chemical composition, sensory evaluation and microbial quality. The cost of production and storage of 1 kg concentrated fig pulp is Rs 158.64.
Pages: 1837-1843 | 329 Views 11 Downloads
How to cite this article:
CY Dhumal, JK Dhemre, VP Kad, MB Shete. Chemical and sensory changes during storage of concentrated fig (Ficus carica L.) pulp. Int J Chem Stud 2018;6(2):1837-1843.