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VOL. 7, ISSUE 2 (2022)
Development of fig fruit (Ficus carica L.) based jam products and evaluation of sensory attributes
Authors
B Thanuja, S Agalya, B Siva Vaishnavi
Abstract
Fig fruit (Ficus carica L.) based jam variety were developed by using fig fruits such as fresh and dried figs respectively with the objective of evaluation of sensory attributes. Two types of jam variety were developed by using fresh and dried figs respectively. Sample-A is Fresh fig jam and Sample-B is Dried fig jam. The sensory attributes such as colour, taste, appearance, flavour and consistency were evaluated by ten panel members. Overall acceptability was also determined. Sample-A (Fresh fig jam) obtained highest score for all the parameters evaluated. The overall acceptability of Sample-A is 8.62 ± 0.29 and Sample-B is 8.02 ± 0.42. Research findings could be used in food preservation, the developed products can be available during off season also, which will increase the consumer acceptability and demand thereby reducing post-harvest losses.
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Pages:1-5
How to cite this article:
B Thanuja, S Agalya, B Siva Vaishnavi "Development of fig fruit <em>(Ficus carica </em>L<em>.) </em>based jam products and evaluation of sensory attributes ". International Journal of Food Science and Nutrition, Vol 7, Issue 2, 2022, Pages 1-5
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