Vol. 11, Special Issue 12 (2022)

The present investigation was conducted at Department of Fruit science laboratory, College of Horticulture, Rajendranagar, during the year 2022. The experiment was laid out in completely randomized design. Trials were conducted to develop fig spreads by incorporating fig pulp with different proportions of defatted sesame cake. The standardization trials of protein rich designer fig spread resulted in development of two products with 5% defatted sesame cake and 10% defatted sesame cake with organoleptic scores for overall acceptability in "Like very much" range on nine point hedonic scale.