Nota sobre a determinação da melhor concentração do xarope na elaboração de doce de figo em calda
Palavras-chave:
xarope sacarose, figos verdes, prova organoléptica, concentração xarope, processamento doceResumo
Foreign literature indicates various syrup concentration, for preparation of industrial canned figs packed in Syrup. depending on the quality of the fig and the process in use. Nothing has been found in Brazilian literature in this respect.
Tests carried out in the Department of Food Technology of the Federal University of Viçosa using the fig variety "Roxo de Valinhos', indicate that the best concentration of syrup for packing this fig is 65%.
Referências
The Canning Trade. 4 Complete course canning. 8 ed. Bal- timore, 1958. 403 p.
CRUESS, W. V. Commercial fruit and vegetable products. 4th ed. New York, McGraw-Hill, 1958. 884 p.
LOCK, A. Practical canning. 2 ed. London, Food Trade, 1966. 299 p.
KYLE, R. J.; GRESHAN, W.A. (Jr.) & COLLUM, C.E. Small canning facilities. Washington, International Cooperation Administration, 1969. 263 p.
