Effect of moisture content on textural attributes of dried figs

• Autorzy: Ansari S. , Maftoon-Azad N. , Farahnaky A. , Hosseini E. , Badii F.
• Języki publikacji: EN

Abstrakty

EN

Due to their soft texture consumers prefer moist figs, which has motivated fig processors to increase the production of this product. However, as water enhances the browning reaction rate, moisture content optimisation of moist figs is very im- portant. Processed figs must have suitable texture softness with browning kept to a minimum. The purpose of this study was to exa- mine the effect of moisture content on the textural attributes of dried figs. Hardness, compression energy, gradient, gumminess and chewiness of fig samples decreased with moisture content exponentially, whereas the trend of springiness and cohesiveness with change of moisture content was nearly constant. Moreover, in the texture profile analysis plot of rehydrated figs, the presence of negative area is an indication of adhesiveness which was zero in control dried figs. The results of the texture profile analysis tests proved the existence of a critical moisture content of about 18.4%, above which no significant effect of moisture content on textural parame- ters was found. The glass-rubber transition results from differential scanning calorimeter may explain the different texture profile analysis attributes of dried figs compared with rehydrated figs.

Słowa kluczowe

EN

food; dried product; moisture content; textural property; dried fruit; fig; food analysis

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2014
• Tom: 28
• Numer: 4
• Opis fizyczny: p.403-412,fig.,ref.

Twórcy

autor

Ansari S.

• Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran

autor

Maftoon-Azad N.

• Fars Research Center for Agriculture and Natural Resources, Zarghan, Iran

autor

Farahnaky A.

• Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

autor

Hosseini E.

• Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

autor

Badii F.

• Department of Food Engineering and Postharvest Technology, Agricultural Engineering Research Institute, Karaj, Iran

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