International Journal of Science and Technology (IJST)

Preparation and Evaluation of Fig Fruit Based Cup Cake

This study evaluated the physico-chemical properties, drying characteristics, and utilization of fig fruit (Ficus carica L.) in developing nutritionally enriched cupcakes. Fresh figs exhibited suitable physical traits with average height ranging from 49.99 to 54.82 mm, width from 58.12 to 66.21 mm, and weight between 123.48 and 154.80 g, indicating their suitability for processing. The pH of fresh fig pulp ranged from 5.45 to 5.56, and total soluble solids varied between 10–11 °Brix, reflecting moderate acidity and natural sweetness. The moisture content of fresh figs was notably high (83.45–84.04%), confirming their perishable nature and the necessity for preservation. Tray drying at 60°C effectively reduced the moisture content from 75% (wet basis) to 0% within 225 minutes. The drying rate decreased progressively from 316.66 min⁻¹ at the initial stage to 0 min⁻¹ at equilibrium, demonstrating an initial faster moisture removal followed by a falling-rate period indicative of internal moisture diffusion control. This confirms tray drying as an efficient method for fig dehydration with controlled moisture reduction. Incorporation of fig pulp into cupcake formulations enhanced the nutritional and sensory quality of the product. Among the three treatments, Treatment I (100 g wheat flour : 50 g fig pulp) showed the highest overall sensory acceptability score (9 on a nine-point hedonic scale) in terms of colour, appearance, flavour, texture, taste, and aroma. Proximate analysis of this optimized formulation revealed a moisture content of 51.82 g/100 g, ash 1.39 g/100 g, protein 5.60 g/100 g, crude fat 7.42 g/100 g, total sugars 14.28 g/100 g, calcium 46.78 mg/100 g, and pH 6.27, indicating improved nutritional value compared to conventional cupcakes. Overall, the study demonstrates that fig fruit possesses desirable physico-chemical and drying characteristics and can be effectively utilized in value-added bakery products. The development of fig-based cupcakes not only improves nutritional quality, particularly mineral and sugar content, but also achieves high consumer acceptability, highlighting the potential of figs as a functional ingredient in bakery and food processing industries.