Effect of pretreatments on physical and sensory properties of fig pickle | ||||
| Egyptian Journal of Nutrition | ||||
| Article 8, Volume 38, Issue 1, March 2023, Page 198-217 PDF (431.12 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/enj.2023.366118 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Amira Shokry*1; W.H.M Elreffaei**2 | ||||
| 1*Assistant professor of Agro-Industrial Unit, Plant Production Department, Desert Research Center, Cairo, Egypt | ||||
| 2**Professor of Food Science and Technology, Faculty of Desert and Agriculture Environment, Matrouh University, Egypt | ||||
| Abstract | ||||
| Abstract This work was performed to evaluate chemical composition, total phenol content, vitamins A and C content of raw breba fig fruit (R) and the effect of blanching (B) and soaking in sodium hydroxide (N) as a pretreatment procedure on the color, hardness, total phenolic content, titratable acidity and vitamins A and C content of breba fig pickle treatments, also sensory evaluation was conducted for all treatments under study after 14 days of pickling process. A control treatment (C) was carried out without any pretreatment. Results showed that the nutritional values of R sample were 76.30, 2.00, 0.30, 0.30 and 13.97%, for moisture, crude protein, ash, ether extract and crude fiber content, respectively. Total phenolic content, vitamins A and C content of R sample was 38.46 mg GAE/g, 15.06 IU/g, 19.66 mg/100g, respectively. There was a color balance occur for both peel and pulp color of all pickle treatments. Blanching pretreatment exhibit a good hardness behavior at the end of pickling process. Moreover, there was a decrement trend occurred in total phenolic content, vitamins A and C content for all pickle treatments when compared with R treatment. The C and B treatments recorded a higher total phenolic content and same titratable acidity values. The high vitamin A value was observed with the C treatment followed by N and B treatments with same values, whilst the highly vitamin C value was found with treatment C followed by B then N treatments. Regarding sensory evaluation, treatment B manifest an excellent overall acceptability. | ||||
| Keywords | ||||
| Key words: Blanching pretreatment; breba fig; pickling process; titratable acidity; total phenol | ||||
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