Neues Verfahren zur Herstellung von Feigenmelasse

This work deals with the enhancement of dried figs through the development of a molasses formula based on these fruits. In this context, a market study was initially conducted on consumer acceptance and the marketing of the molasses. The characterization of the raw material revealed that it is very energy-rich, with a caloric content of 259.1 Kcal/g. It contains 1.34% lipids, 2.61% proteins, 59.15% sugars, and 2% ash, as well as a wealth of phenolic compounds responsible for significant antioxidant activity. The ratio, temperature, and time are the factors that must be considered in the optimization through a composite central design. Thus, the optimized molasses formula allows for the determination of the optimal levels of these factors that influence the reaction (°Brix). Furthermore, a physicochemical and sensory characterization of the molasses with the optimized recipe will be conducted to determine its nutritional value and the degree of appreciation by consumers.