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INFLUENCE OF PROCESSING ON PHYSICOCHEMICAL, NUTRITIONAL AND PHYTOCHEMICAL COMPOSITION OF FICUS CARICA L. (FIG) PRODUCTS

Beenu Tanwar*, B. Andallu1 and Rajni Modgil
Department of Food Science and Nutrition, College of Home Science, CSK H.P. Krishi Vishvavidyalaya, Palampur-176 062, India
beenutanwar@gmail.com

Page Range:
37-43
Article ID:
DR-729
Online Published:
Abstract
The influence of processing on the physicochemical, nutritional and phytochemical composition of Ficus carica L. (fig) products was evaluated.  Mature figs were washed, cut in quarters, pulped and then the pulp was processed into fig jam and fig nectar. The physicochemical parameters studied were pH, total soluble solids (TSS) and titratable acidity (TA) along with iron, calcium and phosphorus content. Nutritionally these were analyzed for their proximate composition, total carbohydrates, vitamin C and b carotene. Different phytochemicals determined were total phenolics, total flavonoids, total anthocyanins and tannins. The results revealed that processing of fig fruit pulp into jam and nectar resulted in a significant (p
Keywords
Anthocyanins, Flavonoids, Ficus carica L., Fig jam, Fig, Fig nectar,  Nutritional,  Phenolics, Physicochemical, Processing, Phytochemical, Tannins.
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