1. Comparative analysis on the protein content of fig fruit (Ficus Carica) with tray drying and hot air oven drying method.
- Author
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Yamuna, K. and Shankar, V. Siva
- Subjects
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FIG , *PRODUCT improvement , *PROTEIN analysis , *STOVES , *SAMPLE size (Statistics) - Abstract
Protein content (g/100 g) of dried figs (Ficus Carica) using new tray dryers and hot air oven dryers will be the focus of this analysis. Research Tools and Procedures: The fig fruit was tested in a controlled environment with respect to temperature and time. Twenty samples of the revolutionary tray drying method were distributed to group 1, and twenty samples of the oven drying method were sent to group 2 for this investigation. In order to find the protein content, 40 samples were tested at different times and temperatures. The G-power algorithm yielded an 80% sample size, a 95% confidence range, and a 0.05 alpha level. Overall, the results showed that the innovative tray drier performed better than hot air oven drying in terms of protein content (0.50 g/100 g vs. 0.40 g/100 g) when applied to fig fruit. Both the hot air oven and tray drying procedures show a statistically significant difference, with a two-tailed significance value of 0.002 (p < 0.05). Based on the improved product appearance and higher protein content, the innovative tray drying method outperforms the oven drying method, according to the study's conclusion. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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