Vol. 11, Special Issue 10 (2022)

Author(s):
Meghana SV, Dr. Shamshad Begum S and Dr. Mohan Chavan

Abstract:
Fig (Ficus carica L.) is having a great importance in nutrition as it is a good source of antioxidants along with iron and carbohydrates however, fresh figs are very perishable in nature. In order to reduce the postharvest losses of fresh fig, the present study had been conducted where in fresh fig fruits were processed to obtain dehydrated fig powder and utilized in the formulation of fig toffee. Confectionery products are highly popular among children throughout the world due to their taste and flavor. The toffees were prepared from dehydrated fig powder and skim milk powder at different proportions viz. (100:0, 75:25, 50:50, 25:75, 0:100) with sugar, liquid glucose and butter. It was observed that toffees prepared with dehydrated fig powder and skim milk powder at 75:25 ratio were superior compare to other combinations with respect to organoleptic parameters. The proximate composition of fig toffee indicated protein (2.4g/100 g), fat (6.45 g/100 g), Carbohydrate (79.9 g/100 g) and 387 Kcal. The crude fibre content was found to be higher than the control (milk toffee) due to the incorporation of dehydrated fig powder. There was no significant difference for color and flavor throughout the storage period in both types of toffee. Hence, dehydrated fig powder can be utilized in the formulation of confectionary products to upscale the nutritional profile.