Development of slab and toffee from bael (aegle marmelos correa.)
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Date
2005
Authors
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Journal ISSN
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Publisher
CCSHAU
Abstract
The present investigation entitled "Development of slab and
toffee from (Aegle marmelos Correa.)" was carried out with an
objective to standardize processing technology for slab and toffee
and to study status of nutritional constituents during processing and
storage. Fresh bael fruits were analyzed for different
physico-chemical parameters and it was observed that bael fruits
had an average fruit weight (636g), pulp weight (710g), peel weight
(272g), moisture (58.66%), total soluble solids (34.9%), total
sugars (18.1%) reducing sugars (5.63%), acidity (0.45%) and pH
(4.9). Ascorbic acid content (14.33 mg/100g) was very less in bael
fruit, although, it was found a good source of crude fibre (3.81%),
pectin (2.40%) and phenols (22.32 mg/100g). Nutritional
constituents were studied after processing and during storage
period of two months at monthly interval. It has been concluded
from the present investigation that bael slab with 35% TSS, 0.50%
acidity and 0.07% KMS was highly acceptable (7.80) followed by
bael slab with 35% TSS, 0.75% acidity and 0.07% KMS (7.58).
Toffee prepared with 1Kg bael pulp, 500g sugar, 100g commercial
glucose, 100g skim milk powder and 100g butter was highly
acceptable (7.96) followed by toffee with 1kg bael pulp, 500g sugar,
50g commercial glucose, 100g skim milk powder and 100g butter
(7.87). Acceptability of bael slab and toffee decreased with increase
in storage period. Total sugars, reducing sugars and browning
increased, whereas, acidity and total phenols decreased in bael slab
and toffee during storage period. In bael slab, yield (%) was
minimum (34%) in T1 (TSS and acidity not adjusted) and maximum
(52%) in T6 (pulp with 35% TSS, 0.75% acidity and 0.07% KMS),
whereas, cost of production was maximum (Rs.81.17 per kg) in T1
and minimum (Rs.55.79 per kg) in T6 (pulp with 35% TSS, 0.75%
acidity and 0.07% KMS). In bael toffee, yield (%) was minimum
(43%) in T1 (1kg pulp, 400g sugar, 50g glucose, 100g skim milk
powder and 100g butter) and maximum (48%) in T6 (1kg pulp,
500g sugar, 100g commercial glucose, 100g skim milk powder and
100g butter), whereas, cost of production was maximum
(Rs.155.34 per kg) in T1 (1kg pulp, 400g sugar, 50g commercial
glucose, 100g skim milk powder and 100g butter) and minimum
(Rs.147.66 per kg) in T6 (1kg pulp, 500g sugar, 100g commercial
glucose, 100g skim milk powder and 100g butter).Total and
reducing sugars were higher in bael products i.e. slab and toffee
over fresh bael fruits. Bael toffee had more total and reducing
sugars in comparison to bael slab.Total and reducing sugars
increased in bael products during storage period. Acidity of bael slab
and toffee showed a declining trend with the advancement in
storage period.Total phenols of bael slab and toffee decreased
significantly whereas, browning of bael slab and toffee increase
significantly during storage period.