Physical and chemical properties and organoleptic characteristics of lodges from fig fruits (Ficus carica L.)
Abstract
Fig fruits (Ficus carica L.), also known as the fig tree, is fruit subtropical A deciduous plant that is widely consumed as food in many countries, figs have a wide range of culinary uses, being consumed fresh, dried, candied, and candied. Their inclusion in the diet is characteristic of the Mediterranean diet, which is recognized as one of the healthiest diets and is associated with an increased lifespan. Due to the short shelf life of ripe figs, their production or processing into a new end product, such as pastilles, could contribute to the use and popularization of this tropical fruit and provide a wide range of products. Therefore, the aim of this study was to develop fig pastilles and determine the physicochemical properties and sensory characteristics of fig pastilles. A total of six pastille formulations were developed, based on different amounts of added fig puree (10%, 12%, 14%, 16%, 18%, and 20% fig puree). Texture profile, water activity, total soluble solids, color, pH, moisture, ash, fiber, and antioxidant activity were analyzed. The results showed that Formulation F (20% fig puree) demonstrated the highest moisture (18.59%), ash (2.43%), fiber (2.65%), and antioxidant activity (36.58%) values. The production of this product will be in high demand in the international functional food market, since no synthetic preservatives or artificial colors were used. The fig pastilles were successfully developed and are brownish-orange in color, round in shape, 1.0-1.2 cm in diameter, and weigh approximately 1.2-1.5 g. Formulation B (12% fig fruit puree) has a Brix value of 62.70 at a pH of 4.3, a sweet taste, and a water activity of 0.54. Color analysis revealed L* (59.76), a* (23.71), and b* (34.33) values, which gave the fig fruit pastilles a brownish-orange color. Composition B (12% fig fruit puree) was highly rated by tasters and retained its good texture and color after refrigeration for two months at temperatures below 18°C. Thus, the analysis showed that the physicochemical properties of the resulting fig fruit pastilles were improved, they were rich in antioxidants, and received the approval of the tasters. Therefore, figs may be a potential natural ingredient for the production of pastilles, promoting their use in the food industry.