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Background: Fig is emerging as an important functional food because it is considered to be an important source of dietary fiber, vitamins and various useful minerals like Iron, calcium, magnesium, etc. Fruit toffees contain nutrients like vitamins and minerals present in the original fruit and are nutritionally superior to milk based toffees. The present study was carried out to develop and standardize technology for preparation of fig toffees. Methods: Six types of toffee blends were prepared with the replacement of fig in the amount of 0%, 10%, 20%, 30%, 40% and 50%. The desired blend was kept for shelf-life analysis at a 30 days interval, under the storage period of three months.Result: It was found that toffee containing 30% fig pulp was most desirable and was kept for storage studies. Fig toffee contained crude fiber 2.890%, protein 3.973%, phenolic compounds 153.253 GAE mg per 100 g, antioxidants 60.6% inhibition activity per 100 g and flavonoids 15.110 mg per 100 g. Fig toffee was also found to be a good source of minerals like calcium, Iron, potassium, magnesium, sodium and phosphorus. Storage studies revealed that the product was stable during three months of storage study period.

Physico-chemical and Nutritional Assessment of Toffees Developed from Figs