<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

Present research work intended to standardize the recipe for preparation of toffee by incorporating soft date (Pheonix dactylifera) pulp as a nutritional enrichment of sugar and protein and also to incorporate medicinal values of date. Uniformly ripened soft dates were selected and washed with water, blanched in hot water at 80&deg;C. for 1 to 2 min. The seed present in central portion was scooped out. The peripheral pulpy portion free from seeds was cut and pulped in mixer and grinder. The extracted pulp was concentrated to about 1/3rd of its original volume and then sugar, glucose syrup, fat and skim milk powder paste was added. The whole mixture was cooked up to concentration of 80-85&deg; Brix. The standard recipe for toffee obtained as soft date pulp 1 kg, sugar 550 g, liquid glucose 150 g, fat 150 g and skim milk powder 150 g at 86&deg;C cooking temperature. &nbsp;The soft date toffee with good sensory properties was chemically analyzed that contain moisture 7.2 %, ash 2.2 %, crude protein 4.5 %, crude fat 8 %, TSS 86&deg; Brix, pH 5.9 and acidity 0.30%.&nbsp;

Standardization of technology for development of Soft date (Pheonix dactylifera) toffee as a nutritional enrichment of confectionery

Cocoa-mulhati guava toffee/ bar/nuggets are concentrated product having good nutritive value, appeal and are consumed readily as a confectionery product. The varying amount of ingredients such as sugar, skim milk powder and mulhati were added to guava pulp for formulating cocoa-mulhati guava product. The prepared products were subjected to physico-chemical (total soluble solids, ascorbic acid, acidity, sugars and total phenols) and nutritional analysis. The value added products (toffee/ bar/ nuggets) were also evaluated for colour, appearance, flavor, taste, texture and overall acceptability. Cocoa- mulhati-guava based product (toffee/bar/nuggets) prepared with 1 kg guava pulp, 600 g sugar, 150 g skim milk powder and 40 g of mulhati powder was found to be best in terms of sensory acceptance. It was found to have moisture, fat, protein and carbohydrate of 7.8 percent, 16 percent, 0.1 percent and 76 percent respectively. Total soluble solids, total and reducing sugars increased significantly with increase in storage time. Value added products were found to be acceptable even after three months of storage period; however, there was decrease in ascorbic acid, total phenols and overall acceptability of products during storage period.&nbsp;

Physico-chemical and Nutritional Assessment of Toffees Developed from Figs

Standardization of technology for development of Soft date (Pheonix dactylifera) toffee as a nutritional enrichment of confectionery

Studies on the development and storage of cocoa -mulhati guava based products