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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(5): 2493-2503
DOI: https://doi.org/10.20546/ijcmas.2019.805.294


Microbial and Sensory Evaluation of Dried Fig (F. carica L.) Cultivars Bellary and Poona
T.S. Manjunath1*, P. Babu2, A.N. Bagali3 and K.S. Jyadati4
1Department of Horticulture, 3Department of Horticulture, 4Department of Food Science and Nutrition, College of Agriculture, Dharwad, University of Agricultural Sciences, Dharwad, Karnataka, India 2Department of Horticulture, College of Agriculture, Hanumanamatti, University of Agricultural Sciences, Dharwad, Karnataka, India
*Corresponding author
Abstract:

Fresh fruits of two fig cultivars viz. Bellary and Poona subjected various osmotic pre-treatments and tray-dried. Dried figs were further assessed to surface microbial population to study the quality of dried product and evaluated for sensory qualities to understand the influence of osmotic pre-treatments on sensory preference for the dried product. Off the fig cultivars, statistically minimum surface count of bacteria (3.64 ×105 cfu/g), yeast (1.00 × 103 cfu/g) and mould (0.97 103 cfu/g) population and maximum organoleptic scores for appearance (7.07), aroma and flavour (7.14), taste (7.13), texture (7.27) and overall acceptability (7.24) was recorded with dried Bellary figs. Among different osmotic pre-treatments, fig fruits treated with 50⁰ Brix honey for 12 hours registered low bacterial (0.50 × 105 cfu/g), yeast (0.53 × 103 cfu/g) and mould population (2.45 × 103 cfu/g) and greater organoleptic scores for appearance (7.07), aroma and flavour (7.59), taste (7.58), texture (7.79) and overall acceptability (7.67).


Keywords: Sensory evaluation, Dried fig, Quality attribute
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How to cite this article:

Manjunath, T.S., P. Babu, A.N. Bagali and Jyadati, K.S 2019. Microbial and Sensory Evaluation of Dried Fig (F. carica L.) Cultivars Bellary and Poona.Int.J.Curr.Microbiol.App.Sci. 8(5): 2493-2503. doi: https://doi.org/10.20546/ijcmas.2019.805.294