Characterisation and jelly processing potential of different fig cultivars

Abstract

Purpose The purpose of this paper is to characterise eight different fig cultivars with respect to antioxidant activity and bioactive compound content and to assess the influence of these cultivars on the physicochemical characteristics, rheological properties and sensory acceptance of the obtained jelly to identify cultivars with increased potential for processing when grown in subtropical regions. Design/methodology/approach The analyses of fig fruits and fig jellies were performed in triplicate. To characterise the fig cultivars, analyses of antioxidant activity, phenolic compound content and ascorbic acid concentration were performed on fresh fruits. For the jellies, the total titratable acidity, pH, soluble solids, colour, texture profile and sensory attributes were analysed. Findings With respect to antioxidant activity and bioactive compounds, the Roxo de Valinhos displayed the highest antioxidant activity according to the ABTS method, ß-carotene and DPPH; the Três num Prato, Lemon and Brunswick cultivars presented the highest ascorbic acid values; and the Três num Prato cultivar also had the highest total phenolic content. Generally, the various fig cultivars yielded jellies with different physical and chemical characteristics and different rheological properties. This variation did not significantly affect acceptability. This study demonstrates that all of the evaluated cultivars have high potential for processing. Originality/value This study evaluated the processing potential of Roxo de Valinhos and other fig cultivars in the form of jelly, which in view of the food risk concerns of the dried fig, seems to be an interesting alternative for consumption of processed fig.

Effect of tremella polysaccharides on the quality of collagen jelly: insight into the improvement of the gel properties and the antioxidant activity of yak skin gelatin

“…The rule for selecting the raters was to consume jellied foods regularly to ensure that they were representative of real consumers of jellies. We asked the evaluators to score the samples according to a nine‐point hedonic scale in five areas: color, tissue condition, flavor, taste, and overall acceptability (9 = extremely like, 1 = extremely dislike) 36 . All sensory evaluations were done in the tasting room, which was white, softly lit, clean, at a suitable temperature, and free of odors and noises.…”

“…We asked the evaluators to score the samples according to a nine-point hedonic scale in five areas: color, tissue condition, flavor, taste, and overall acceptability (9 = extremely like, 1 = extremely dislike). 36 All sensory evaluations were done in the tasting room, which was white, softly lit, clean, at a suitable temperature, and free of odors and noises. A sample was placed in a 50 mL clear plastic cup, coded with three numbers, placed in a refrigerator at 4 °C before evaluation, and removed at the time of evaluation to be provided to the evaluator in a randomized placement order.…”

Decreased spacing with different numbers of branches to enhance green fig production

“…bras., Brasília, v.58, e03135, 2023 DOI: 10.1590/S1678-3921.pab2023.v58.03135 in natura figs, with an average yield of 18.6 Mg ha -1 ripe figs; and the Southern region of the country and southwestern/southern part of the state of Minas Gerais, where green figs are produced for processing purposes, with an average yield from 5.7 to 7.4 Mg ha -1 (IBGE, 2022). The commercial cultivation of figs is based on a single cultivar, Roxo de Valinhos, due to its high vigor, yield, hardiness, and easy adaptation to the Brazilian management system of intensive pruning (Curi et al, 2019;Pio et al, 2019;Silva et al, 2020;Ferraz et al, 2020;Almeida et al, 2022).…”

Optimization of texture profile analysis parameters for commercial guava preserve

“…A wide variety of parameter values of the texture profile analysis (TPA) test can be found in various studies. Schiassi et al (2019) used TPA to analyze samples of berry jelly, with a pretest, test, and post-test speed of 1.0 mm•s, compression distance of 40.0 mm and first and second compressions of 10 s. Curi et al (2019) and Alves et al (2019) analyzed fig jam and pepper jam respectively, with a test speed of 1.0 mm•s, compression of 60% and a time between cycles of 10 s.…”