Investigation of physical chemical properties of freeze dried (lyophilized) sarilob and goklob figs growed around Mut in Mersin province

In terms of its ecological conditions and richness of gene resources, our country ranks first in the world in dried and table fig cultivation and therefore in fig trade. To date, most of the studies on the bioactive component content and functional properties of figs have been carried out on fig varieties consumed fresh, and studies such as antioxidant activity, total phenolic content and color properties have been carried out in dried foods using various drying methods. While it is seen that the Sarılob fig variety grown in the Aegean region is the most suitable variety for drying, in this study, physical properties (fruit color, Brix, pH, total acidity, moisture content, water activity), sensory properties and chemical properties (total phenolic matter content, rehydration capacity) of Sarılop fig and Göklob fig, which are known as table varieties in the Mediterranean region, were examined by freeze drying (lyophilization) method. According to the results of the color analysis, it was seen that the göklob fig is brighter, redder and greener than the sarılob fig. The Brix value is 17.9 in sarılob figs and 17.85 in göklob figs. Analysis results of dried sarılob and göklob figs, respectively; pH 5.46-4.89, total acidity 0.73-1.04, moisture content 0.91-1.29, water activity 0.24-0.20, rehydration capacity 223-135. It was determined that the sarilob fig contains 69.83 and the sarılob fig 76.89 gallic acid phenolic substances. Consumer preference was tested with sensory evaluation, and it was determined that the general appreciation scores of the dried samples were close to each other and higher, the göklob fig was higher in terms of color and appearance, and the sarılob fig was higher in terms of smell, taste, taste and texture. In line with the findings obtained, it was determined that the figs grown in the Mut region may have positive effects on human health with the amount of antioxidants they contain, and by increasing their commercial value with freze drying method, they become a final product of exportable quality.