Production, Optimization and Validation Of Fig Gum Products for Extended Shelf-Life

One of the main plants that people grow is the fig (Ficus carica L.). Nearly every component of the fig is utilized for food and medicine, but handling and storing them after harvest is challenging because of their extreme perishability. Response Surface Methodology (RSM) and mixture design were used to optimize the composition of the fig gum jelly. The percentages of fig paste (x1), k-carrageenan (x2), and honey (x3) are independent variables. Nine reactions were assessed by the sensory panel, which included ten elements of both sexes. Y1: Exceptional, Y2: Openness, Y3: Fragrant, Texture A in Y4, Texture C in Y5, Sweetness A (Y6), Sweetness B (Y7), Mouthfeel in Y8 and Y9 - nine polynomial models were created by the overall opinion. With 55 % fig paste, 15 % k-carrageenan, and 30 % honey, the optimal fig gum jelly composition was obtained through numerical optimization. With an astounding 0.3 desirability, the same panel's validation favored the best formulation for every response.