DEVELOPMENT OF VALUE ADDED MANGO AND PAPAYA TOFFEES
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Date
2006
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ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD
Abstract
Fruits are important ‘protective’ foods. They supply vitamin C, vitamin Bcomplex,
vitamin A and also essential minerals such as calcium, iron and phosphorus.
Mango and papaya are very nutritive fruits, which contain beta-carotene, a precursor
of vitamin A and are good sources of vitamin C alongwith the above nutrients. But
both are perishable in nature. Hence, processing of mango and papaya pulp into value
added products like toffee is important.
Toffees are very popular confectionery products among children because of their
sweet taste, flavor and variety. Fruit toffees contain nutrients like vitamins and
minerals present in the original fruit and are nutritionally superior to those prepared
from sugar and syrups but lacking in proteins. Fruit toffees can be used as a vehicle for
protein enrichment to fight against malnutrition especially in growing children.
Hence, the present study was aimed to develop value added mango, papaya &
blend (50:50) toffees by incorporating various protein rich sources like Defatted Soya
Flour (DSF), Soya Protein Isolate (SPI) and Whey Protein Concentrate (WPC) at 5%,
10% & 15% levels respectively by replacing Skimmed Milk Powder (SMP) in the
control toffees.
The most acceptable level of incorporation was evaluated using sensory
evaluation at 5-point hedonic scale.
The results of sensory and objective evaluation revealed that 10% level of
incorporation of protein sources was well accepted. The acceptable toffees were
packaged individually in butter paper followed by twist wrapping with metallized
LDPE and stored in 150-gauge polyethene pouches at ambient conditions for a period
of 90 days. The stored toffees were evaluated for moisture content, sensory and
microbiological quality parameters at interval of 0, 30, 60 and 90 days of storage.
Nutrient and chemical composition viz., moisture, fat, protein, ash, carbohydrate,
crude fibre, total soluble solids, total & reducing sugars, titratable acidity and total
carotenes of acceptable toffees were estimated using standard analytical methods.
The nutritional evaluation results revealed that replacement of SMP in control
toffees with different protein sources viz. DSF, SPI & WPC increased the protein
content of experimental toffees significantly. The protein content of DSF incorporated
toffees increased 1.2 times (20%), WPC incorporated toffees 1.5 times (50%) and SPI
incorporated toffees 1.75 times (75%) with respect to their control toffees respectively.
The cost of value added toffees ranged from 41.50 to 58.50 rupees per kilogram.
There was a slight increase in moisture content of mango, papaya and its blend
toffees during storage. However, increased moisture content was less than the limit
prescribed in BIS standards of toffees.
There was no microbial count observed initially in all the fruit toffees. However,
it increased during the storage period but was found to be within safe limits for human
consumption.
From the present study, it can be inferred that upto 10% levels of DSF, SPI &
WPC can be incorporated in the fruit toffees to improve the quality of proteins. Hence,
these value added toffees can be explored for commercialization to satisfy the
organoleptic and nutritional needs of growing children.
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Keywords
DEVELOPMENT, VALUE, ADDED, MANGO, PAPAYA, TOFFEES