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Studies on processing technology and cost estimation of fig (Ficus carica L.) fruit powder enriched Burfi (Indian cookie)
- Source :
- Journal of Applied and Natural Science. 7:621-624
- Publication Year :
- 2015
- Publisher :
- ANSF Publications, 2015.
-
Abstract
- 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.
- Subjects :
- Materials science
General Immunology and Microbiology
biology
Pulp (paper)
Industrial scale
Economic feasibility
Ficus
engineering.material
biology.organism_classification
General Biochemistry, Genetics and Molecular Biology
Value added product
engineering
Food science
Carica
General Agricultural and Biological Sciences
General Environmental Science
Subjects
Details
- ISSN :
- 22315209 and 09749411
- Volume :
- 7
- Database :
- OpenAIRE
- Journal :
- Journal of Applied and Natural Science
- Accession number :
- edsair.doi...........42e755fd6889c74925268cfced749745