Babbar, NehaKapila, Bharti2024-03-042024-03-042024Kapila, Bharti (2024). Process development for the preparation of osmotically dried figs and fig bar (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.https://krishikosh.egranth.ac.in/handle/1/5810207333The present study aimed at optimizing the processing techniques for the preparation of value added products from figs. Figs are available for a very short duration and are highly perishable. Therefore, value addition in the form of osmotically dried figs (ODF) and fig bar was done. The ODF was prepared using response surface methodology to optimize the blanching time and drying temperature. Temperature of 60 and 4 min of blanching time was found optimum for the better retention of total phenols (260.41 mg GAE/100g), total antioxidant activity (108.70 mg TE/100g), browning index (0.310 Abs). For the preparation of fig bars, fresh fig pulp as well as dried figs were used. The sugar used in the both type of bars (i.e. from fresh pulp and dried figs) was replaced by honey and jaggery at the rate of 20%, 40%, 60%, 80% and 100%. Compared to the control (with refined sugar), addition of honey and jaggery considerably enhanced the minerals and phytochemical content in formulated fig bars. A significant increase in total flavonoids from 23.89 mg/100g to 52.25 mg/100g, total phenols from 273.9 mg GAE/100g to 393.5 mg GAE/100g and antioxidant activity from 90.74 mg TE/100g to 110.56 mg TE/100g was observed in 100% jaggery samples in comparison to control. Based on the sensory analysis, dried fig bar with 80% honey, 100% jaggery and fresh fig bar with 60% honey, 100% jaggery was selected for shelf-life evaluation. The storage studied of ODF and fig bar revealed major changes in ascorbic acid content and antioxidant activity. Other constituents i.e. phenol content, flavonoid were reduced to minor extent during storage of both the products. While the moisture content, total sugars and reducing sugars were increased to a minor extent. The ODF and fig bars were safe for consumption during 3 months of storage period.EnglishThesis