Storage stability of standard and diet figs canned in syrup

<div><p>Abstract The current study aimed to evaluate the physicochemical, microbiological and sensory quality of traditional and diet figs canned in syrup, as well as verify their storage stability. Therefore, it was used green figs from the cultivar Roxo de Valinhos. Two treatments were held: standard sucrose syrup and sweetener blends: sodium cyclamate, sucralose and sodium saccharin. The syrups were previously prepared; being 25 °Brix for sucrose syrup; and by dividing the quantity of sucrose potency (100) to the blend of sweeteners potency (125) for sweetener blends. The products were stored at room temperature for 180 days and evaluated once a month through pH, soluble solids, titratable acidity, texture, vacuum and sensory evaluation (i.e. affective test); except for the commercial sterility test that was conducted at 0 to 180 days. Both canned figs in syrup showed no significant difference for pH, titratable acidity, soluble solids, vacuum and texture; therefore, both were considered commercially sterile and kept their sensory characteristics throughout storage.</p></div

Physicochemical and sensory characteristics of sweet potato chips undergoing different cooking methods

<div><p>Abstract The current study aimed to evaluate the feasibility and acceptability of sweet potato chips from three cultivars undergoing different cooking methods. The sweet potatoes used were cream peel with yellow-flesh, pink peel with yellow-flesh and white peel with white-flesh. Fresh tubers were characterized in terms of centesimal composition and the following contents: soluble solids, pH, titratable acidity, reducing sugar, total sugar, starch and colour. Chips were deep-fried with canola oil, commercial oven-baked and air fried. Therefore, the three sweet potato cultivars did not differ statistically in terms of reducing sugars; however, TB presented the lowest starch content. The centesimal composition was accordingly the literature whose differences referred to the type of cultivar. Oven-baked and air fried chips presented the lowest fat and moisture content, which increased their shelf life. Furthermore, all deep-fried sweet potato chips showed the best sensory acceptance and purchase intent by tasters.</p></div