Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIII
Written by Luziana HOXHA, Renata KONGOLI
Application of hurdle technology even more is getting a special attention from food scientist and producers, due to its economical convenience, simplicity and flexibility in use. In Albania fig fruit is widespread, usually sold in summer in local markets as fresh fruit, and during the year could be found as dried figs, which is traditionally sun-dried, and a small amount is preserved with addition of sugar. A big challenge still facing rural areas in Albania is the lack of preservation methods and capacities, the high perishable nature of fig and the supply of local markets with imported fig products, which could lead in a stock creation of country produce. So the application of hurdle technology was the aim of this work, as a novel approach to new dietary dried fig-based products development, with the attempt to minimize stock creation of dried figs produce, and market diversification with a range of products competing imported fig products. This study may serve as suggestions for further development of dried fig-based products, also may have an impact for rural areas development in Albania.
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