The present article was designed with the aim to develop processing technology for preparation of fig (Ficus carica L.) fruits powder (Deanna variety) and the prepared fig powder was subsequently utilized in value added product like burfi (Indian cookie). In contrast to fig pulp and dried figs, the fig powder was found to be superior in terms of yield and ease of processing technology. Fig powder also open further fields of application that may promote fig powder processing at industrial scale in future. The products prepared by processing of figs viz. fig powder and fig burfi were chemically and sensorial assessed and also assessed for their economical feasibility and compared with market samples. Fig powder incorporated burfi was nutritionally rich in terms of fiber (3.7 %), potassium (0.464 %) and protein (13.12 %). The prepared product was found to be low cost as compared to the similar market products.
Cabinet dryer, Economic feasibility, Fig burfi, Fig powder
Anonymous (2012). Survey of Fruits. Directorate of Horticulture, M. S. Pune.
AOAC (1990). Official Methods of Analysis. Association of Official Analytical Chemists, Washington D.C.
Basavaraj, M., Prabhu Kumar, G.P. and Sathyanarayana Reddy, B. (2008). Determination of drying rate and moisture rate of fig fruit (Ficus carica L.) by thin layer hot air drying method, J. Food Sci. and Technol., 45(1): 94-96.
Navneetha, R., Roopa, K.S. and Natarajan (2008). Quality of Khoa-Burfi prepared using different low calorie artificial sweeteners, Indian Food Packer, 56(4): 41-52.
Panse, V.S. and Sukhatme, P.V. (1967). Statistical Methods for Agricultural Workers. Indian Council of Agricultural Research, New Delhi. 70-72.
Piga, A., Dâ€™Aquino, S., Agabbio, M. and Pappoff, C. (1995). Influenza del confezionamento con film plastici sulla conservazione del fico. Italus Hortus, (2): 3-7.
Polat, A.A. and Caliskan, O. (2008). Fruit characteristics of table fig (Ficus carica L.) cultivars in subtropical climate condition of the Mediterranean region. New Zealand J. of Horticultural Science, (36): 107-115.
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.
Sharma, G.K., Semwal, A.D., Mahesh, C., Murthy, M.C.N. and Roopa, N. (2003). Development and storage stability of Moong dhal Burfi. Indian Food Packer, 38(2):69-73.
Varma, T., Singh, J., Ram Niwas, Singh, D., Gautam, A.K. and Kumar, S. (2013). Impact of feeding soy enriched burfi on the internal body parts of the albino rats. International Journal of Agricultural Sciences, 3(6): 550-552.
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.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)