Fig molasses: Processing Essentials and Organoleptic Properties

Local varieties of fig fruits (genus Ficus) are classified by their morphological characteristics mainly color of outer layer versus color inside. This has resulted in three categories, namely green outer layer with both white and red color inside and with outside and inside red color. Fig molasses produced following a traditional Lebanese recipe, using overripe-fresh-figs, was scrutinized to assess technical details such as fig molasses per fig conversion values (FMFCV) (kg/100kg figs) and organoleptic properties. Part of the prepared figs had pH adjusted to around 4.2 using citric acid. Concerning FMFCV there was no significant differences between molasses produced using the different fig cultivars. Water was added to the strained figs and a second extract was produced. FFMCV recognized from the first straining was significantly higher than that value recorded from the second straining. There was no significant difference between the two products concerning pH, water activity and ash content. Fig molasses produced from pH-adjusted figs had a significantly higher FFMCV, lower pH and higher ash content compared to those produced from non-pH-adjusted ones; however, no significant difference water activity was detected. Concerning organoleptic properties there was no significant difference between all the fig molasses produced. The use of the overripe figs shows how traditional methods have innate food waste reduction concept. Lower pH, higher FFMCV and no significant difference in the sensory attributes favor the use of the citric acid in the recipe since in would increase the production efficiency and would prolong the product shelf life.