Process Development for Preparation of Toffee from Figs
| dc.contributor.advisor | Rehal, Jagbir | |
| dc.contributor.author | Kaul, Shivani | |
| dc.date.accessioned | 2018-02-17T08:39:10Z | |
| dc.date.available | 2018-02-17T08:39:10Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | Fig is emerging as an important functional food because of its high nutritional and medicinal values. Fig is considered to be an important source of dietary fiber, vitamins and various useful minerals like Iron, Calcium, Magnesium, Copper, etc. Confectionery products due to their sweet taste and flavour are enjoyed worldwide and by all age groups. 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. Six types of toffee blends were prepared with the replacement of fig in the amount of 0%, 10%, 20%, 30%, 40% and 50%. It was found that toffee containing 30% fig pulp was most desirable and was kept for storage studies. Product was analyzed at an interval of 30 days to assess physico-chemical and organoleptic changes undergoing in the product. It was found that product contained crude fiber content of 2.890 per cent, protein 3.973 per cent, fat 9.877 per cent, phenolic compounds 153.253 GAE mg per 100 g, antioxidants 2460.620 per cent inhibition activity per 100g and flavonoids 15.110 mg per 100 g. Fig toffee was also found to be a good source of minerals like Calcium (235.4 mg per g), Iron (2.945 mg per g), Potassium (356.5 mg per g), Magnesium (41.93 mg per g), Sodium (157.1 mg per g) and Phosphorus (171.3 mg per g). Storage studies revealed that product was stable during three months storage study period. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810041037 | |
| dc.keywords | Fig, toffee, physico-chemical, storage | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 52 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Process Development for Preparation of Toffee from Figs | en_US |
| dc.sub | Food Science and Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Process Development for Preparation of Toffee from Figs | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Process Development for Preparation of Toffee from Figs | en_US |
| dc.type | Thesis | en_US |