Paper Key : IRJ************161
Author: Medha Kumari
Date Published: 01 Jun 2023
Abstract
One of the most significant agricultural products of the tropics and subtropics is the fig fruit (Ficus carica L.). The fig has long been a part of the cuisine in the Middle East and the Mediterranean region and is revered as a sign of long life. Alternative medicines or formulation based on natural sources are good option in diseases cure and prevention. The current study focuses on the nutritional, phytochemical, antioxidant, and antibacterial properties of fudge prepared with mechanically dehydrated fig (Ficus carica), also called "Anjir" in India, which is commonly consumed. The purpose of this study is to undertake a preliminary phytochemical analysis to assess the antioxidant activity and phytochemical makeup of proceed product fudge of dehydrated fig powder. Fudge in aqueous form underwent preliminary phytochemical investigation. Phytochemicals like flavonoids, alkaloids, coumarins, quinones, and tannins have been discovered in developed product. The DPPH technique was also used to measure the antioxidants potential of fudge. Fudge, a processed product made from dehydrated figs, scored highly on the sensory evaluation. The use of mechanically dehydrated fig fruit in various products expanded the range of food items that offer a good complement with the appropriate nutritional content. The organoleptic evaluation of Fudge from dehydrated fig based on sensory evaluation between semi-trained group of people of Babasaheb Bhimrao Ambedkar University, Lucknow. Fudge has a two-week shelf life when kept in the refrigerator. The results of proximate analysis of fudge in 100g are: Fat- 4.76, protein-39.17, total enegy-274.78, CHO-48.19