Effect of Glycerol and Glucose Syrup on Sugar Crystallization in Figs

Crystallization is an important phenomenon that affects some quality attributes such as appearance, texture and shelf life in many food materials. Sugar crystallization is a major challenge for dried fruits such as figs with low moisture levels and high sugar contents. In this study, the effect of glycerol and glucose syrup (DE = 38) on the amount of sugar crystallization in figs with different moisture contents was investigated using X-ray diffraction. The addition of glycerol and glucose syrup increased equilibrium moisture content and reduced sugar crystallization significantly. In the presence of glycerol, sugar crystallization was one third of the control. Glycerol also had greater effect compared to glucose syrup. Changes observed due to the presence of glycerol and glucose syrup could be attrinuted to the hygroscopic behavior of these additives and their ability to keep more water at a specific water activity.