Processing and usage of Fig Leaves (Ficus carica L.)

Bc. Barbora Růžičková

Diplomová práce

Abstract:

The Common fig (Ficus carica L.) represents the traditional and significant product of the Mediterranean region. Throughout the years, it spread into many parts of the world and exists in several varieties and cultivars. The widely used part of the Common fig is the fig fruits, utilized in diverse manners. Although the Common fig leaves also have antidiabetic, anti-inflammatory, and anticarcinogenic effects, they often remain neglected and represent additional postharvest wastage; thus, possible processing is presented. The fresh leaves mainly consist of water, making them highly perishable. Therefore, different drying methods were applied to prolong the shelf life and ensure the safety of the products. First, the traditional heat-drying was applied for 48 hours at 40°C, and both cultivars (Wild and Morka) were dried. Then, the leaves of both cultivars were frozen for 24 hours at -18°C, followed by 72 hours at -30°C of freeze-drying in a lyophilizer. The mean moisture content in Morka fig was measured at 5.58% ± 0.89 after heat-drying and 5.21% ± 0.21 after lyophilization. The mean moisture level in the Wild fig was 4.94% ± 0.64 after heat-drying and 4.34% ± 0.31 after lyophilization. The impact of different drying methods on the final colour of the leaves was measured using CIELab colour space for each coordinate (L, a, b*) and overall colour change (ΔE) was calculated. The results show the highest difference in lyophilized Morka fig (41.26) and heat-dried Morka fig (21.55). Lyophilization was proved to be more effective with overall lighter samples. The dried leaves were ground and added to wheat flour in ratios of 5:95; 10:90, and 15:85. Sourdough buns were prepared and baked for sensory analysis to compare the differences. The least difference at p ≤ 0.05 was accepted, and Tukey’s test was used to differentiate between the responses. Significant differences were found between groups in colour intensity, general flavour, hardness, sweetness, and bitterness (p < 0.001). Very low sweetness and high bitterness were found in most samples. Furthermore, it was proven that Morka cultivar was sweeter than Wild. In the end, a youth awareness questionnaire survey was conducted, with the primary finding claiming that the youth were aware of the benefits of fig leaves. However, they do not use nor consume them, and most youths are pessimistic about fig leaf flour usage in the culinary industry.

Keywords

Fig Leaves, Heat-Drying, Lyophilization, Colour Change, Dough from Leaves, Sensory Analysis

Jazyk práce: angličtina

Datum vytvoření / odevzdání či podání práce: 28. 4. 2024

Obhajoba závěrečné práce

• Obhajoba proběhla 4. 6. 2024
• Vedoucí: Ing. Iva Kučerová, Ph.D.
• Oponent: Višnja Vasilij, externi

Česká zemědělská univerzita v Praze

Fakulta tropického zemědělství

Magisterský studijní program:
Agri-food Systems and Rural Development