Abstract
Wild Himalayan fig is an underutilized wild fruit with various nutritional components. The fruit was evaluated for different parameters like crude fibre value (18.90 - 16.38 %), total phenols (72.6 – 65.4 mg/100g) and the energy value (99.84 Kcal). The shelf life of this fruit was enhanced by converting it into value added product like jam. To standardize the technology for jam preparation, different treatments were designed by varying the concentration of pectin and citric acid. Among these treatments, T3C1 containing 0.7 percent pectin and 0.3 percent citric acid was found best with higher titratable acidity (12.02%) as citric acid, ascorbic acid content (1.24mg/100g), total sugar (66.42 %) and reducing sugar (58.85%), total phenol (39.8 mg/100g), anthocyanin 17.05 mg/100 g). Further, on the basis of sensory evaluation, the standardized product had high overall acceptability along with higher score for colour, flavor etc. The FTIR analysis of prepared jam and fig pulp clearly revealed that there was no alteration in physicochemical properties of fig pulp after its processing. Hence, the results from the present investigation clearly revealed that development of jam from wild fig can also be one of the alternative for the utilization of this nutritional rich underutilized crop for commercial purposes.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
