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Information Journal Paper

Title

OPTIMIZATION OF PRODUCTION PROCESS OF FIG EXTRACT SUBSTITUTING SUCROSE

Pages

  63-68

Abstract

 In this study, the dried FIG (Ficus carica azmirica) for producing FIG extract in temperatures (5, 25and 40oC) and three ratios of the FIGs in water (1, 1:5 and, 2 w / w) and at different times (12, 24, 48, 72 hr) was used and FIG extract was subsequently produced. Some chemical properties of FIG extract such as dry matter, ash, sugar content, pH, acidity, total soluble solids, fat, protein and, COLOR PARAMETERS were determined. The results showed that Optimal conditions for the production of FIG extract with o Brix 22±0.02 was, 5o C, (1, 1:5 w / w) and, 72 hours. The amounts of fructose and glucose were 2.5 and, 3.2 respectively. The amounts of fat, protein, acidity and pH were 0.07, 0.25, 0.24, and 4.90 respectively. The FIG extract can be used as a SUCROSE SUBSTITUTE in various food products.

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    • Cite

    APA: Copy

    KALANTARI, M., NIAKOUSARI, M., & SHARIFI, A.. (2013). OPTIMIZATION OF PRODUCTION PROCESS OF FIG EXTRACT SUBSTITUTING SUCROSE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 5(2 (16)), 63-68. SID. https://sid.ir/paper/176601/en

    Vancouver: Copy

    KALANTARI M., NIAKOUSARI M., SHARIFI A.. OPTIMIZATION OF PRODUCTION PROCESS OF FIG EXTRACT SUBSTITUTING SUCROSE. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2013;5(2 (16)):63-68. Available from: https://sid.ir/paper/176601/en

    IEEE: Copy

    M. KALANTARI, M. NIAKOUSARI, and A. SHARIFI, “OPTIMIZATION OF PRODUCTION PROCESS OF FIG EXTRACT SUBSTITUTING SUCROSE,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 5, no. 2 (16), pp. 63–68, 2013, [Online]. Available: https://sid.ir/paper/176601/en

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