Quality Attributes Assessment of Minced Green Fig as an Innovative Food Product

Abstract

In the present research, the quality attributes of minced green fig were estimated. Pickled onion and pickled lemon were added to minced green fig with 5, 10 and 15%, a control sample was prepared from minced green fig without any additive. Minced green samples were analyzed for chemical composition, color, acid value, consistency, total phenol content, antioxidant activity and sensory evaluation. The results showed that, using pickled onion and pickled lemon enhanced ash content, while the ether extract content significantly decreased among all MFO and MFL samples when compared with control sample. The highest crude fiber content was observed with MFL15 sample (2.73%). The highest total carbohydrate content was observed with MFO15 sample (8.88%). Also, adding pickled onion and pickled lemon reinforced total phenol content and subsequently antioxidant activity, balanced acid value. Color was acceptable for all minced green fig samples, where the highest overall acceptability was observed with the MFL samples followed by MFO samples.