NGHIÊN CỨU CHẾ BIẾN MỨT QUẢ SUNG (Ficus racemosa)

Abstract

This research was conducted to process the Vietnamese fig fruit (ficus racemosa) to
fig jam products. The study was designed with two main parts: a) Investigating the effects of adding sucrose and pectin on sensory properties of fig jams and b) Determining
the effects of the concentration process on yields and nutritional components in fig jam.
The results showed that ground fig paste that was mixed with 40% sugar, 1.5% pectin
and concentrated to 60oBrix at 80oC, had the best quality in tested samples. It had the
highest sensory properties and its nutritional ingredients were remained at high level
as well. The fig jam could be stored without adding preservative for 8 weeks in sealed
glasses. In addition, fig jam product also passed the requirements of microbial criteria
according to the Decision 46/2007 / QD-BYT and QCVN 8-3:2012/BYT of the Ministry of Health.