Asian Journal of Dairy and Food Research, volume 34 issue 1 (march 2015) : 71-74

Studies on standardization of fig fruit (Ficus carica L.) powder enriched cookies and its composition

A.P. Khapre*, P.N. Satwadhar, H.W. Deshpande
1Department of Food and Industrial Microbiology, College of Food Technology, Marathwada Agricultural University, Parbhani–431 402, India.
Cite article:- Khapre* A.P., Satwadhar P.N., Deshpande H.W. (2024). Studies on standardization of fig fruit (Ficus carica L.) powder enriched cookies and its composition. Asian Journal of Dairy and Food Research. 34(1): 71-74. doi: 10.5958/0976-0563.2015.00015.9.
In this study, it is aimed to develop the processing technology for preparation of powder from fresh Fig (Ficus carica L.) fruits and the prepared fig powder was subsequently utilized in cookies. Fig fruits of Dinkar variety were dried in the form of small shreds in a cabinet drier at 60+5oC temperature for 20-24 hrs and powder was obtained by grinding of dried shreds in a grinder. The prepared fig powder was incorporated in cookies preparation at different levels like 0, 6, 12 and 18 %. The proximate composition of fig powder and cookies was evaluated for nutritional and sensory properties. Results of study showed that fig powder enriched cookies containing 12 % fig powder have good nutritional value with acceptable organoleptic qualities. Fig cookies contained 3.1 % dietary fiber, 6.9 % protein, 1.1 % potassium and its reducing and non-reducing sugar content was 53.1 % and 22.9 % respectively.
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