Fig fruit (Ficus carica) are the rich source of minerals, vitamins, and fiber. The moisture content of the ripen fig fruit is about 86 percent due to its high moisture content the fig fruit is readily prone to the attack of yeast and mould. In this study the fig fruit were cut in to slices and dehydrated by osmotic dehydration process. This process is preferred over others due to it is an energy intensive process with retention of initial fruit characteristics viz., aroma, texture, colour and nutritional composition. The fig fruits were cut into slices and soaked in sucrose solution of different concentrations 40°Brix, 50°Brix and 60°Brix at two different temperatures 40°C and 50°C. | Study on osmotic dehydration of fig fruit Ficus carica slices mediated tray drying
