<div>Background: Fig is emerging as an important functional food because it is considered to be an important source of dietary fiber, vitamins and various useful minerals like Iron, calcium, magnesium, etc. Fruit toffees contain nutrients like vitamins and minerals present in the original fruit and are nutritionally superior to milk based toffees. The present study was carried out to develop and standardize technology for preparation of fig toffees.&nbsp;&nbsp; 
 
Methods: Six types of toffee blends were prepared with the replacement of fig in the amount of 0%, 10%, 20%, 30%, 40% and 50%. The desired blend was kept for shelf-life analysis at a 30 days interval, under the storage period of three months. 
 
Result: It was found that toffee containing 30% fig pulp was most desirable and was kept for storage studies. Fig toffee contained crude fiber 2.890%, protein 3.973%, phenolic compounds 153.253 GAE mg per 100 g, antioxidants 60.6% inhibition activity per 100 g and flavonoids 15.110 mg per 100 g. Fig toffee was also found to be a good source of minerals like calcium, Iron, potassium, magnesium, sodium and phosphorus. Storage studies revealed that the product was stable during three months of storage study period.</div>

Physico-chemical and Nutritional Assessment of Toffees Developed from Figs

<div style="text-align: justify;">Burfi is one of the most popular milk product of Indian origin, which is conventionally prepared by using sugar as sweetening agent with Khoa as base. In present study, khoa burfi was prepared using honey as sweetening agent in three different levels @ 10, 15 and 20% on the basis of khoa. The sensory evaluation of freshly prepared khoa burfi &nbsp;using honey as sweetening agent was carried out by the panel of 7 judges. Samples were evaluated for flavour (10), body and texture (10) and colour and appearance (5) using 25 point score. The panel was also asked to judge the overall acceptability of the product by sum of all the scores (25). The highest sensory score was obtained for control khoa burfi prepared from sugar as sweetening agent followed by khoa burfi using honey as sweetening agent @ 15%.&nbsp;</div>

Preparation of khoa burfi using honey as a sweetening agent

<div style="text-align: justify;">Burfi was manufactured in three-stage scraped surface heat exchanger by adding sugar directly into preheated milk by varying scraper speed in all three stages with different steam pressure in all three stages. The performance evaluation of the machine was evaluated during continuous mechanized manufacturing of Burfi. The average overall heat transfer coefficient were 1600, 950, and 410 W/m2 K for first, the second and third stage of TFSSHE, respectively. The specific steam consumption was found out to be 1.12 to 0.93 kg steam per kg of milk processed with mean value of 1 kg steam per kg of milk processed. The electricity consumption was found out to be 6.0 to 8.34 kWh per 1000 kg of milk processed with a mean value of 6.83 kWh per 1000 kg of milk processed. The sensory evaluation score of the burfi manufactured in the SSHE was obtained 20.6 out of a total of 25.&nbsp;</div>

Performance Evaluation of Three-Stage SSHE for Continuous Manufacturing of Burfi

<div>Background: During present investigation burfi was prepared from different combinations of cow milk khoa and pumpkin pulp [viz., 100:00 (T1), 75:25 (T2), 70:30 (T3), 65:35 (T4) and 60:40 (T5)] and the samples were subjected to sensory evaluation, chemical analysis and cost was computed considering the ingredients and processing costs. The pumpkin pulp (as per treatments) and sugar (30% by weight of khoa) were mixed with khoa at different stage of khoa preparation. Then, the mixture was heated till burfi was obtained. 
 
Methods: For preparation of burfi fresh cow milk was obtained from Livestock Instructional Farm, Akola. The milk was standardized to 4.0 per cent fat and 9.0 per cent SNF for the preparation of burfi. The khoa blended with pumpkin (Cucurbita pepo) pulp at different ratios, the product without using pumpkin pulp served as control. The burfi was analyzed for chemical composition (viz., fat protein, total sugars, ash and total solids). The organoleptic attributes of burfi were analyzed in terms of its flavor, body and texture and color and appearance, wherein the total score was out of 100; the judging panel comprised on 5 members. 
 
Result: The total sensory scores of burfi obtained were 87.81, 90.46, 95.46, 92.99 and 84.30 for the treatment T1, T2, T3, T4 and T5 respectively. The burfi prepared from various combinations involving use of up to 70 per cent cow milk khoa in blend with pumpkin pulp was found acceptable. The fat content of burfi&rsquo;s was 19.61, 15.40, 14.38, 13.40 and 12.37 per cent, protein content was 14.89, 12.64, 12.11, 11.61 and 11.04 per cent, total sugar content was 32.78, 36.73, 37.59, 38.45 and 39.31 per cent, ash content was 2.69, 2.55, 2.53, 2.49 and 2.45 per cent, total solids content was 69.94, 67.30, 66.60, 65.94 and 65.17 per cent for the treatment T1, T2, T3, T4 and T5 respectively. The fat, protein, ash and total solids of burfi tended to decrease while total sugar and moisture content tended to increase with an increase in the level of pumpkin pulp used as additive. The per kg cost of production of pumpkin based burfi decreased with increasing level of incorporation of pumpkin pulp in burfi formulation i.e. ₹ 240 (100:00 khoa), ₹ 204.51 (75:25, khoa: pulp), ₹ 199.11 (70:30 khoa: pulp), ₹ 194.33 (65:35 khoa: pulp), ₹ 189.25 (60:40, khoa : pulp) for the treatment T1, T2, T3, T4 and T5 respectively. The most acceptable burfi i.e. T3 was computed to be priced at ₹ 199.11 per kg.</div>

​Effects of Addition of Pumpkin (Cucurbita pepo) Pulp on the Physico-chemical and Sensory Properties of Burfi and its Cost Structure

<div>Background: Among the traditional dairy products, burfi is the most popular khoa based confection in Indian subcontinent. Burfi has special importance in different functions like birthday, anniversary, wedding, etc. Consumers in India are becoming more health conscious and demand for healthier food because of rise in disposable income, educational level and awareness of nutrition. In wedding ceremony, now a days, besan burfi is famous instead of laddoos because of nutrition in pulses. Therefore, black gram can be also used in burfi due to it is rich in protein and having best results against many diseases in humans. 
 
Methods: Burfi was prepared from milk with constant level of sugar (30 per cent by weight of khoa) and different levels of black gram flour (2.5, 5, 7.5 and 10 per cent by weight of khoa). Properly blending khoa and sugar with black gram flour on low flame and then cut into pieces after setting. 
 
Result: The overall acceptability score for treatment T1, T2, T3, T4 and T5 were 8.27, 8.38, 8.51, 8.03 and 7.64 respectively. Burfi sample was evaluated for storage study conducted at room (30&plusmn;2oC) temperature and refrigerated (7&plusmn;2oC) temperature conditions.&nbsp;The cost of production of burfi with black gram powder was Rs. 255.38, Rs. 252.45, Rs. 249.62, Rs. 246.90 and Rs. 244.28 per kg for treatment T1, T2, T3, T4 and T5 respectively.</div>

Effect of Sensory Properties, Shelf Life and Cost of Production on Black Gram (Vigna mungo) Flour Burfi

Background: Thikpurli burfi is a heat-desiccated dairy product originating from Thikpurli village, widely recognized across the Kolhapur district in Maharashtra since the 20th&nbsp;century. Keeping the view to generating preliminary data for optimization of standardized method for its production, this study aims to evaluate the different stages involved in the preparation of burfi. 
 
Methods: To gain insights into its manufacturing methods and marketing strategies, surveys were conducted among 20 burfi producers through personal visits, utilizing a structured interview schedule and an approved questionnaire. The collected data were analyzed using statistical tools.&nbsp; 
 
Result: Thikpurli burfi production operates as a small-scale industry, exhibiting notable variations in processing techniques and ingredient usage, including sugar, flavoring agents and milk. Local producers have developed their unique method, which involves adding sugar during the boiling stage. Furthermore, approximately 200 ml of milk is removed from the karahi before sugar is added and later reintroduced before the burfi is setting in the karahi. This burfi is particularly renowned for its distinctive caramelized flavor, appealing physical attributes and characteristic body and texture, contributing to its widespread popularity in the region.

Operational Procedures for the Preparation of Traditional Sweet Thikpurli Burfi in Kolhapur District of Maharashtra, India

Bottle gourd burfi was prepared with different proportions of bottle gourd shreds (BGS) to khoa, 10% (T1), 20% (T2), 50% (T3), 100% (T4) and 200% (T5). Sugar (@ 30% on mixture basis) and khoa (150 g) were kept constant in all the experiments. It was observed that on increasing the proportion of BGS sensory scores for color and sweetness increased, whereas scores for flavor, texture and overall acceptability decreased. Maximum scores were fetched by treatment T4 in terms of flavor (8.42), texture (8.21) and overall acceptability (8.33), and by treatment T5 in terms of color and appearance (8.10) and sweetness (8.33). Treatment T1 got lowest sensory scores for all parameters. Proximate analysis indicated that on increasing the proportion of BGS; fat, protein, titratable acidity and ash contents showed a decreasing trend. However moisture content of the product increased, treatment T5 showed maximum moisture content (30.74%). 
&nbsp;

Studies on preparation of composite dairy food-bottle gourd burfi

<div>Background: In the present investigation the attempt was made to study the sensory properties of burfi prepared by using different levels of dragon fruit powder in the Department of Animal Husbandry and Dairy Science, College of Agriculture, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani. 
 
Methods: The burfi was prepared from buffalo milk standardized with 6 per cent fat&nbsp; preparing khoa and the different level of dragon fruit powder (4,8,12,16 and 20%) is added and khoa as 100%, 96%, 92%, 88% and 80% in treatments T1, T2, T3,&nbsp;T4, T5 and T6 treatment T1&nbsp;taken as a control prepared from buffalo milk only. 
 
Result: On an average moisture content of dragon fruit burfi of treatments T1, T2, T3, T4&nbsp;, T5 and T6 &nbsp;is 14.25, 13.92, 13.23, 12.68, 12.31 and 11.03, fat 21.47, 19.67, 18.35, 17.79, 16.38 and 15.71 per cent, protein 14.21, 13.78, 12.60, 11.45, 11.32&nbsp; and 11.24 per cent, ash 2.42, 2.50, 2.62, 2.66, 2.75 and 2.81 per cent, total carbohydrate&nbsp; 47.16, 49.36, 52.31, 53.93,55.58 and 57.40&nbsp; per cent, total solid 85.75, 86.08, 86.78, 87.33, 87.68&nbsp; and 88.98&nbsp; per cent, crude fibre 0.49, 0.77, 0.90, 1.50, 1.65 and 1.82, titratable acidity 0.51, 0.54, 0.57, 0.60 ,0.62 and 0.65 per cent L.A., pH 6.38, 5.80, 5.49, 5.38 , 5.29 and 5.22 respectively. In textural properties viz., hardness, cohesiveness, adhesiveness, springiness, gumminess and chewiness for treatments T1, T2, T3, T4, T5&nbsp;and T6. Hardness ranged from 0.615, 0.960, 1.244,1.308, 1.727 and 1.929 kg for treatments T1, T2, T3, T4,&nbsp;T5&nbsp;and T6 respectively. Cohesiveness observed for treatments T1, T2, T3, T4, T5 and T6 were 2.192, 1.471, 1.320, 1.516, 1.333 and 1.336 respectively. Adhesiveness ranged from -0.243, -0.283, -0.322, -0.439, -0.548 and -0.584 kg for treatments T1, T2, T3, T4,&nbsp;T5&nbsp;and T6 respectively. Springiness observed for treatments T1, T2, T3, T4,&nbsp;T5 and T6&nbsp;were 1.5064, 1.4423, 1.4421, 1.4518, 1.4302 and 1.4212 mm respectively. Gumminess scored for treatments T1, T2, T3, T4, T5 and T6 were 1.348, 1.412, 1.642, 1.982, 2.302 and 2.577 respectively and Chewiness 2.030, 2.036, 2.367, 2.877, 3.292 and 3.662 for treatments T1, T2, T3, T4 , T5 and T6 respectively. 
&nbsp;</div>

Effect of Dragon Fruit Powder on Physico-Chemical and Textural Properties of Burfi

Background: Figs are consumed fresh, dried, or as juice and are also used in the production of certain alcoholic beverages. They contribute to digestive health and are employed in the treatment of gastrointestinal disorders, chronic constipation and cardiovascular diseases. The aim of study was to fill an opening in the literature by means of studying the outcomes of foliar software of SYNERGISIC and SORB COMPLEX on decided&nbsp; chemical traits of fig fruits underneath the environmental situations of Dhi Qar Governorate. 
 
Methods: In the fall of 2024-2025, researchers in Dhi Qar Governorate applied SYNERGISIC and SORB COMPLEX foliar on a private orchard to see if it improved the figs&rsquo; chemical qualities. The concentrations of SYNERGISTIC were 0, 2 and 4 mL/L, whereas the concentrations of SORB COMPLEX were 0, 1.5 and 30 mL/L. A factorial trial with three replications was used to create the experiment, which followed the randomized complete block create (RCBD) protocol. 
 
Result: After the experiment was over, the findings were statistically analyzed and showed: Fruit ascorbic acid concentration, anthocyanin pigment, total soluble solids percentage and carbohydrate content were all markedly enhanced by the 4 mL/L SYNERGISTIC treatment compared to the control treatment, with values of (7.37), (438.63), (21.26) and (15.95) correspondingly. Additionally, as compared to the control, the 3 mL/L SORB COMPLEX treatment shown superiority in terms of ascorbic acid content (7.32), anthocyanin pigment (440.87), total soluble solids percentage (20.89) and carbohydrate content (16.3). Significant synergistic effects were seen in the interaction treatment of 4 mL/L SYNERGISTIC + 3 mL/L SORB COMPLEX, which outperformed the control treatment in terms of the same parameters (7.99, 452.0, 24.67, 17.85) in that order.

Foliar Application of Synergistic and Sorb Complexes Enhances Chemical Quality of Fig Fruits (Ficus carica L.)

Background: This study concerns a qualitative and quantitative inventory of fig tree (Ficus carica L.) invertebrates in the Tigzirt region (Tizi-Ouzou, Algeria), the aim of which is to identify the species associated with the fig tree, their abundance and their ecological role. 
&nbsp; 
Methods: Three sampling methods were used; Barber pots, yellow traps and the Japanese umbrella. The work is carried out over one year (October 2022 to September 2023). 
&nbsp; 
Result: 505 individuals were captured, divided into 78 species belonging to 4 zoological classes. A total richness of 58 species obtained with the Barber pots, 39 with the yellow traps and 15 with the Japanese umbrella. The Shannon indices obtained are 4.559 bits for Barber pots, 4.437 bits for the yellow traps and 3.584 bits for the Japanese umbrella. The equitability is 0.774 for Barber pots, 0.835 for aerial traps and 0.913 for the Japanese umbrella. 7 trophic behaviors were observed in invertebrates captured with the use of Barber pots where predators are best represented with 29%, with aerial traps and the Japanese umbrella, 6 trophic behaviors are noted for each where pollinators are best represented with 51% and 40% respectively.