Fig (Ficus carica) syrup as a natural sugar substitute

Abstract

The current consumption of added sugar is much higher than the dietary recommendations in many parts of the world. To minimize the intake of added sugar, the natural sugar from fruits in its various forms has the potential to blend with the ingredients of many products at home and industry production levels. Fig (Ficus carica L.) fruit syrup could provide an excellent transition to replace white sugar in the diet. Fig fruit is consumed fresh, dried, preserved, and canned. Figs are nutritious fruits rich in dietary fiber, minerals (potassium, calcium, and iron), vitamins, phenolic and antioxidant compounds. The main sugars found in fresh figs are fructose and glucose. Fresh figs' glycemic index (GI) is 51, putting it in the low to medium GI category range. Therefore, fig syrup could be used as the potential substitute for sugar in various food products such as fruit juices, biscuits, cakes, muffins, desserts, and confectionery.