Nutritional Evaluation and Development of Value-Added Food Products Using Dry Fig Powder (Ficus Carica)

Uttara Singh and Janvi Sharma
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Uttara Singh: Department of Foods & Nutrition Govt. Home Science College, Sector-10, Chandigarh
Janvi Sharma: Department of Foods & Nutrition Govt. Home Science College, Sector-10, Chandigarh

International Journal of Research and Innovation in Applied Science, 2025, vol. 10, issue 9, 323-326

Abstract: The rising incidence of diet-related chronic diseases has highlighted the urgent need for healthier alternatives to refined sugar in food products. Figs (Ficus carica), particularly in dried form, are nutrient-dense, fiber-rich fruits with potential applications as natural sweeteners and functional food ingredients. This study aimed to evaluate the sensory acceptability and nutritional contribution of dry fig powder incorporated into commonly consumed food products. Five recipes—ladoo, sweet mathari, granola bar, smoothie, and porridge—were developed in four variations: standard (refined sugar), and samples with 10 g, 20 g, and 30 g fig powder substitution. Sensory evaluation was conducted with 20 semi-trained panelists using a 9-point Hedonic scale, while nutritional values were estimated using the Nutritive Value of Indian Foods. Results indicated that products with 20 g fig powder (Sample B) received the highest acceptability scores, ranging from 7.9 to 8.3 across recipes. Nutritional analysis revealed enhanced fiber (up to 9.6 g/100 g), calcium (up to 127 mg/100 g), and potassium (up to 483 mg/100 g) in fig-based products compared with controls. Excessive substitution (30 g) slightly reduced sensory appeal due to darker color and intense flavor. In conclusion, dry fig powder represents a promising natural substitute for refined sugar, improving nutritional quality while maintaining consumer acceptability, with 20 g incorporation found to be optimal.

Date: 2025
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