Figs (<i>Ficus carica</i> L.) Used as Raw Material for Obtaining Alcoholic Fermented Beverages

Abstract

The fig tree is one of the oldest species cultivated by mankind. In spite of having high nutraceutical value and a pleasant taste, the fig is not a widely cultivated fruit. Furthermore, figs are extremely perishable, therefore they are usually sold as dried fruits rather than fresh. To harness this valuable fruit, other derived products should also be considered. For instance, the production of alcoholic beverages fermented from figs comes in response to the interest of producers to capitalize on these fruits in other ways than as fresh or dried fruit or jam. The present research focuses on the possibility of obtaining marketable fermented beverages made from three fig varieties cultivated in southwestern Romania. The aim of the study was to provide an optimized technological process for the production of alcoholic beverages fermented from fresh figs and to assess their quality and acceptability. The products were obtained in triplicate from each fig variety and their quality was assessed by determining their main chemical parameters, as well as their sensory properties. This research provided valuable information regarding the technological process to be applied for fig fermented beverages, processes which can still be further refined to better meet the consumer demand.

Keywords

• chemical parameters
• fig variety
• technological process
• sensory properties