Storage stability of standard and diet figs canned in syrup

Author(s)

Caetano, Priscilla Karim ^[1] ; Vasques Farinazzi-Machado, Flavia Maria ^[2] ; de Carvalho Mariano Nasser, Flavia Aparecida ^[1] ; Furlaneto, Karina Aparecida ^[1] ; Vieites, Rogerio Lopes ^[1]

Affiliation

^[1] Univ Estadual Paulista Julio de Mesquita Filho UN, Fac Agron Sci Botucatu, Hort Dept, Botucatu, SP - Brazil

^[2] Fac Tecnol FATEC, Food Technol, Marilia, SP - Brazil

• Document type: Journal article
• Source: FOOD SCIENCE AND TECHNOLOGY; v. 37, n. 1, p. 154-159, DEC 2017.
• Web of Science Citations: 0

Abstract

The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from the cultivar Roxo de Valinhos. Two treatments were held: standard sucrose syrup and sweetener blends: sodium cyclamate, sucralose and sodium saccharin. The syrups were previously prepared; being 25 degrees Brix for sucrose syrup; and by dividing the quantity of sucrose potency (100) to the blend of sweeteners potency (125) for sweetener blends. The products were stored at room temperature for 180 days and evaluated once a month through pH, soluble solids, titratable acidity, texture, vacuum and sensory evaluation (i.e. affective test); except for the commercial sterility test that was conducted at 0 to 180 days. Both canned figs in syrup showed no significant difference for pH, titratable acidity, soluble solids, vacuum and texture; therefore, both were considered commercially sterile and kept their sensory characteristics throughout storage. (AU)

• FAPESP's process: 12/15206-0 - Development of fig jam "diet"
• Grantee: Priscilla Kárim Caetano Braido
• Support Opportunities: Scholarships in Brazil - Doctorate