Effect of moisture content on textural attributes of dried figs

Ansari, S, Maftoonazad, N, Farahnaky, A, Hosseini, E and Badii, F 2014, 'Effect of moisture content on textural attributes of dried figs', International Agrophysics, vol. 28, no. 4, pp. 403-412.

Document type: Journal Article
Collection: Journal Articles

Title Effect of moisture content on textural attributes of dried figs
Author(s) Ansari, S
Maftoonazad, N
Farahnaky, A
Hosseini, E
Badii, F
Year 2014
Journal name International Agrophysics
Volume number 28
Issue number 4
Start page 403
End page 412
Total pages 10
Publisher Polish Academy of Sciences, Institute of Agrophysics
Abstract Due to their soft texture consumers prefer moist figs, which has motivated fig processors to increase the production of this product. However, as water enhances the browning reaction rate, moisture content optimisation of moist figs is very important. Processed figs must have suitable texture softness with browning kept to a minimum. The purpose of this study was to examine the effect of moisture content on the textural attributes of dried figs. Hardness, compression energy, gradient, gumminess and chewiness of fig samples decreased with moisture content exponentially, whereas the trend of springiness and cohesiveness with change of moisture content was nearly constant. Moreover, in the texture profile analysis plot of rehydrated figs, the presence of negative area is an indication of adhesiveness which was zero in control dried figs. The results of the texture profile analysis tests proved the existence of a critical moisture content of about 18.4%, above which no significant effect of moisture content on textural parameters was found. The glass-rubber transition results from differential scanning calorimeter may explain the different texture profile analysis attributes of dried figs compared with rehydrated figs.
Subject Food Processing
Keyword(s) dried fig
glass transition
moisture content
texture profile analysis
DOI - identifier 10.2478/intag-2014-0031
Copyright notice © 2014 Institute of Agrophysics, Polish Academy of Sciences
ISSN 0236-8722
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