Studies on standardization of fig fruit (Ficus carica L.) powder enriched cookies and its composition

@article{Khapre2015StudiesOS,
  title={Studies on standardization of fig fruit (Ficus carica L.) powder enriched cookies and its composition},
  author={Amol P Khapre and P. N. Satwadhar and H. W. Deshpande},
  journal={Asian Journal of Dairy and Food Research},
  year={2015},
  volume={34},
  pages={71-74}
}
In this study, it is aimed to develop the processing technology for preparation of powder from fresh Fig (Ficus carica L.) fruits and the prepared fig powder was subsequently utilized in cookies. Fig fruits of Dinkar variety were dried in the form of small shreds in a cabinet drier at 60+5oC temperature for 20-24 hrs and powder was obtained by grinding of dried shreds in a grinder. The prepared fig powder was incorporated in cookies preparation at different levels like 0, 6, 12 and 18 %. The… 

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