Fig Fruit Powder

Fig Fruit Powder Supplier:

Guanjie's freeze-dried fig fruit powder is made from fresh figs with high quality green skin. It is processed by freeze-drying technology. Remove the water in the fresh fruit, lock the original nutrients, without any additives. We focus on freeze dried food for 20 years, and we have professional experience and satisfied service. If you are interested in our bulk freeze dried foods, welcome to enquiry us.

Why Choose Guanjie?

• High quality products

We use advanced freeze dried technology. Our products pass Halal, Kosher, ISO, HACCP and other patents.

• Professional experience

Our company focuses on freeze dried food for 20 years.

• 100 natural

We control the products from raw material to our factory. Original nutrients. Without any additives.

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Effect Of Freeze-Drying Figs

• On the amino acid content

Amino acid is the basic constituent unit of protein. It is an important nutritional element that can be directly absorbed by the human body. After drying and dehydrating figs, the retention rate of amino acid content in fig fruit powder all reached more than 98%. The amino acids in figs were retained to a large extent.

• Fatty acid content

Fatty acids as the main components of fat. Especially the unsaturated fatty acids, the level of its content can be better used to evaluate the quality and nutritional value of food. After drying and dehydrating figs, the retention rate of fatty acid content in figs was more than 90%. This indicates that the fatty acid content of figs was preserved to a large extent in the process of vacuum freeze-drying.

• Trace element content

The contents of copper, zinc, iron and manganese in figs were determined. The retention rate of the major trace elements before and after freeze-drying of figs was 93.92%-96.76%. The retention rate of Se was the highest, up to 96.76%, and that of Cu was the lowest, up to 93.92%.

• Analysis of sensory properties

The effect of freeze-drying on the color and luster of figs

The color of food is an important indicator of the sensory quality of food. It will directly affect the consumer's desire to consume. Therefore, the recognition and acceptance of food color and luster will be particularly important when the food is introduced to the market. The effect of vacuum freeze-drying technology on the color and luster of figs compared with figs before drying. The brightness of sliced figs increased after freeze-drying compared to that before freeze-drying. The color of the slices was redder than before freeze-drying.

• Textural properties of fig

The elasticity of the figs was less after freeze-drying. This is because vacuum freeze-dried fig fruit powder are loose and porous. After the organizational structure is subjected to force, irreversible changes will occur. It is easily damaged, so the elasticity is relatively small. It is also for this reason that the chewiness and adhesion of freeze-dried figs are also lower, moderately brittle, easy to chew, and have a good taste. But the hardness of freeze-dried figs is not very big. It is easy to be broken in transportation, which affects the taste and sales. Therefore, we use vacuum packaging to prevent crushing.

Application In Wheat Flour

• Basic composition analysis

Since the ash and crude fiber content of freeze-dried fig powder was significantly higher than that of wheat flour, the addition of freeze-dried fig flour increased the ash and crude fiber content in the flour products. The vast majority of chemicals in dried figs were found to be carbohydrates. The main ones are fructose and glucose, so dried figs contain high caloric content.

• Effect on the sedimentation value of flour

Sedimentation value is a comprehensive indicator of the quality and quantity of wheat protein and gluten. Through it, the baking quality of flour can be predicted. With the addition of freeze-dried fig flour, the sedimentation value of mixed flour decreased significantly. This indicates that the addition of freeze-dried fig flour did not produce an effective promotion to improve the flour sedimentation value.

• Effect on the landing value of flour

Falling value is an important index that indirectly reflects the α-amylase activity of flour through the determination of its pasting and liquefaction. The size of the landing value directly affects the quality of processed food. With the increase of freeze-dried fig powder, the landing value of flour showed a decreasing trend.

• Influence on the pasting characteristics of flour

The addition of freeze-dried fig flour affects wheat flour during cooking and processing. The peak, trough and final viscosity of the blended flours decreased significantly with the addition of freeze-dried fig flour. The dilution slack value decreased significantly with the addition of freeze-dried fig flour. This indicates that the addition of freeze-dried fig flour resulted in increased thermal stability of the flour. And in the range of 0% to 5% addition, the rebound value decreased rapidly with the increase of freeze-dried fig fruit powder content. It indicates that freeze-dried fig flour can effectively slow down the aging of wheat flour.

• The effect of dough flour properties

The addition of freeze-dried fig powder breaks the original compositional balance of protein, starch, etc. of wheat flour and further affects the flour quality characteristics. In the range of 0% to 5% addition, with the increase of freeze-dried fig flour addition, the water absorption of dough showed a decreasing trend. This indicates that the addition of freeze-dried fig flour decreases the water absorption of dough, which in turn decreases the yield of the pasta products. Dough formation time is the time from the addition of water to the dough to reach the maximum torque. The dough formation time gradually decreased with the increase of freeze-dried fig flour. As the amount of freeze-dried fig flour added increased, the flour quality index of the mix gradually decreased.

• Conclusion:

With the increase of freeze-dried fig powder content, the sedimentation value and landing value of the mixed flour decreased significantly, and the addition of freeze-dried fig powder did not effectively promote the improvement of the above indexes of the flour. The pasting parameters of freeze-dried fig flour were significantly lower than those of wheat flour, so the addition of this substance may have a greater impact on wheat flour during cooking and processing.

Where To buy fig fruit powder?

Guanjie specializes in freeze dried fig fruit powder, providing products at competitive prices and high quality. Our customers are from in excess of 30 nations, and we get high praise from them. Welcome to enquiry us: info@gybiotech.com

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