New process for the production of fig molasses

This work is part of a perspective of valorisation of dried figs by the development of a formula of molasses based on these fruits. In this perspective, the present project has focused first on a market study relating to the degree of consumer acceptance and marketing of this molasses. The characterization of the raw material shows that it is very energetic with a caloric power of about 259.1 Kcal/g. It contains 1.34% lipids, 2.61% proteins, 59.15% sugars and 2% ash. As well as a great wealth of phenolic compounds responsible for an important antioxidant activity. The ratio, the temperature and the time are the factors to be taken into consideration for the optimization by a central composite design. Thus the optimized molasses formula allows to set the optimal levels of these factors influencing the response (°Brix). In addition, a physicochemical and sensory characterization of the molasses whose formulation has been optimized is carried out to determine its nutritional value and its degree of appreciation by the consumer.