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VOL. 10, ISSUE 5 (2025)
Processing technology of carrot (Daucus carota L.) and fig (Ficus carica L.) powder enriched burfi
Authors
A P Khapre, D N Kshirsagar, G B Desai
Abstract
The present article was designed with the aim to
develop processing technology for preparation of carrot (Daucus carota
L.) and fig (Ficus carica L.) powder and the prepared powder
subsequently utilized in burfi in different proportions (5%, 10%, 15% carrot
powder and 9%, 12%, 15% fig powder). The products prepared by processing of
carrot and fig viz. powder and burfi were chemically and sensorial
assessed. Addition of carrot powder increased the level of β-carotene, fiber
and calcium contents. With increase in concentration of fig powder, the level
of ascorbic acid, sugar and potassium in the burfies was observed higher.
Carrot and Fig powder incorporated burfi was nutritionally rich in terms of
fiber (5.1 g), potassium (427 mg), β-carotene (81 µg), calcium (19 mg) and
ascorbic acid (8.27 mg). However, the combination of 10% carrot powder and 12%
fig powder recorded highest score in sensory attributes revealing better
consumer acceptability.
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Pages:57-59
How to cite this article:
A P Khapre, D N Kshirsagar, G B Desai "Processing technology of carrot (<i>Daucus carota </i>L.) and fig (<i>Ficus carica </i>L.) powder enriched burfi". International Journal of Food Science and Nutrition, Vol 10, Issue 5, 2025, Pages 57-59
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