National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Fresh fruits of two fig cultivars viz. Bellary and Poona subjected various osmotic pre-treatments and tray-dried. Dried figs were further assessed to surface microbial population to study the quality of dried product and evaluated for sensory qualities to understand the influence of osmotic pre-treatments on sensory preference for the dried product. Off the fig cultivars, statistically minimum surface count of bacteria (3.64 ×105 cfu/g), yeast (1.00 × 103 cfu/g) and mould (0.97 103 cfu/g) population and maximum organoleptic scores for appearance (7.07), aroma and flavour (7.14), taste (7.13), texture (7.27) and overall acceptability (7.24) was recorded with dried Bellary figs. Among different osmotic pre-treatments, fig fruits treated with 50â° Brix honey for 12 hours registered low bacterial (0.50 × 105 cfu/g), yeast (0.53 × 103 cfu/g) and mould population (2.45 × 103 cfu/g) and greater organoleptic scores for appearance (7.07), aroma and flavour (7.59), taste (7.58), texture (7.79) and overall acceptability (7.67).
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