Asian Journal of Dairy and Food Research, volume 30 issue 4 (december 2011) : 267 - 270

DEVELOPMENT OF TECHNOLOGY FOR PREPARATION OF FIG (FICUS CARICA L.) FRUIT POWDER AND ITS UTILIZATION IN TOFFEE

A.P. Khapre, P.N. Satwadhar, H.W. Deshpande

Affiliations

¹College of Food Technology, Marathwada Agricultural University,Parbhani – 431 402, India

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Cite article:- Khapre A.P., Satwadhar P.N., Deshpande H.W. (2025). DEVELOPMENT OF TECHNOLOGY FOR PREPARATION OF FIG (FICUS CARICA L.) FRUIT POWDER AND ITS UTILIZATION IN TOFFEE. Asian Journal of Dairy and Food Research. 30(4): 267 - 270. doi: .

ABSTRACT

Short postharvest life and increased production necessitates development of non-conventional products from fresh fig (Ficus carica L.) fruits. Fig fruits of Dinkar variety were dried in the form of small shreds in a Cabinet drier at 60+50C for 20-24 hr. Finally, powder was obtained by grinding of dried shreds in a grinder. In contrast to fig pulp and dried figs, the fig powder was found to be superior in terms of yield, ease of processing technology and utilization of damaged fruits. Fig powder is easier to handle during transportation, storage and also opens further fields of application. The products prepared by processing of figs viz. fig powder and fig toffee were assessed for their physico-chemical and sensory parameters.

KEYWORDS

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Asian Journal of Dairy and Food Research

DEVELOPMENT OF TECHNOLOGY FOR PREPARATION OF FIG (FICUS CARICA L.) FRUIT POWDER AND ITS UTILIZATION IN TOFFEE

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