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Characterisation and jelly processing potential of different fig cultivars

Paula Nogueira Curi (Department of Agriculture, Federal University of Lavras, Lavras, Brazil)
Francielly Corrêa Albergaria (Department of Food Science, Federal University of Lavras, Lavras, Brazil)
Rafael Pio (Department of Agriculture, Federal University of Lavras, Lavras, Brazil)
Maria Cecília Evangelista Vasconcelos Schiassi (Department of Food Science, Federal University of Lavras, Lavras, Brazil)
Bruna de Sousa Tavares (Department of Food Science, Federal University of Lavras, Lavras, Brazil)
Vanessa Rios de Souza (Department of Food Science, Federal University of Lavras, Lavras, Brazil)

British Food Journal

ISSN: 0007-070X

Article publication date: 26 June 2019

Issue publication date: 9 July 2019

Abstract

Purpose

The purpose of this paper is to characterise eight different fig cultivars with respect to antioxidant activity and bioactive compound content and to assess the influence of these cultivars on the physicochemical characteristics, rheological properties and sensory acceptance of the obtained jelly to identify cultivars with increased potential for processing when grown in subtropical regions.

Design/methodology/approach

The analyses of fig fruits and fig jellies were performed in triplicate. To characterise the fig cultivars, analyses of antioxidant activity, phenolic compound content and ascorbic acid concentration were performed on fresh fruits. For the jellies, the total titratable acidity, pH, soluble solids, colour, texture profile and sensory attributes were analysed.

Findings

With respect to antioxidant activity and bioactive compounds, the Roxo de Valinhos displayed the highest antioxidant activity according to the ABTS method, ß-carotene and DPPH; the Três num Prato, Lemon and Brunswick cultivars presented the highest ascorbic acid values; and the Três num Prato cultivar also had the highest total phenolic content. Generally, the various fig cultivars yielded jellies with different physical and chemical characteristics and different rheological properties. This variation did not significantly affect acceptability. This study demonstrates that all of the evaluated cultivars have high potential for processing.

Originality/value

This study evaluated the processing potential of Roxo de Valinhos and other fig cultivars in the form of jelly, which in view of the food risk concerns of the dried fig, seems to be an interesting alternative for consumption of processed fig.

Keywords

Acknowledgements

The authors wish to thank the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brasília, Brazil) by financial support for this research (No. 405466/2016-1) and also the Fundação de Amparo à Pesquisa de Minas Gerais (FAPEMIG, Belo Horizonte, Brazil) and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes, Brasília, Brazil) by granting the scholarships and financial contribution in the acquisition of reagents, ingredients and equipment.

Citation

Curi, P.N., Albergaria, F.C., Pio, R., Schiassi, M.C.E.V., Tavares, B.d.S. and Souza, V.R.d. (2019), "Characterisation and jelly processing potential of different fig cultivars", British Food Journal, Vol. 121 No. 8, pp. 1686-1699. https://doi.org/10.1108/BFJ-03-2019-0201

Publisher

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Emerald Publishing Limited

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