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The document discusses the effects of adding glucose syrup and glycerol to dried figs at different water activities and storage conditions. It finds that the additives increase moisture levels in figs and soften the texture compared to controls. Sugar crystallization decreases with the additives compared to controls. Glycerol is more effective than glucose syrup at softening texture and darkening color of dried figs.

Author

Yumary Chitiva

Language

EN