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

Submitted|
First Online |
doi

Cite article:- Khapre A.P., Satwadhar P.N., Deshpande H.W. (2024). 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

REFERENCES

Amerine, M.A., Pangborn, R.M. and Rossler, E.B. (1965). Principles of sensory evaluation of food. Academic Press Inc., New York.
Anonymous (2002). Survey of Fruits. Directorate of Horticulture, M. S. Pune.
Anonymous (2010). Annual report, Department of Agric., Maharashtra Mumbai.
A.O.A.C. (1990). Official Methods of Analysis. Association of Official Analytical Chemists, Washington D.C.
Panse, V.S. and Sukhatme, P.V. (1967). Statistical Methods for Agricultural Workers. Indian Council of Agril. Res., New Delhi. 70-72.
Piga, A., D’Aquino, S., Agabbio, M. and Pappoff, C. (1995). Influenza del confezionamento con film plastici sulla conservazione del fico. Italus Hortus, 2, 3-7.
Ranganna, S. (1995). Handbook of Analysis and Quality Control for Fruit and Vegetable Products. Second Edition. Tata Mc. Graw Hill Pub. Co. Ltd., New Delhi.
Thakur, N., Thakur, N.S., Suman, M., Lal Kaushal and Sharma, S. (2007). Apricot soya toffee - A protein enriched product. Indian Food Packer, 46 (3):77-81.
Venu, D.K., Munjal, S.V., Waskar, D.P., Patil, S.R. and Kale, A.A. (2005). Biochemical changes during growth and development of Fig (Ficus carica L.) fruits. J. Food Sci. and Technol., 42 (3):279-282.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

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

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board