STUDIES ON PREPARATION OF MIXED FRUIT TOFFEE FROM STRAWBERRY, GUAVA AND IT’S SHELF LIFE
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Date
2013
Authors
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Mahatma Phule Krishi Vidaypeeth, Rhauri
Abstract
The present investigation was carried out to develop a
technology for preparation of mixed toffee from guava and
strawberry pulp and to study the changes in chemical composition
and sensory properties of toffee during storage at ambient
temperature as well as refrigerated condition. Preliminary
experiments were conducted to find out optimum levels of guava
and strawberry pulp. The toffees prepared were wrapped in
metallic coated polythene wrapper, packed in 200 gauge polythene
bags and stored at ambient (27 + 2 0C) as well as refrigerated (5 +
2 0C) condition for 90 days. The stored samples were drawn
periodically at 30 days interval for organoleptic and chemical
analysis. Preliminary studies were carried out to standardize the
optimum levels of guava and strawberry pulp. Among various
combinations of guava and strawberry pulp, 70 : 30 w/w (guava : strawberry) ratios toffee was found better than other combinations
in respect to organoleptic properties and nutritional quality. The
yield of fresh toffee was higher (868 g/kg of pulp) in toffee prepared
from 100 per cent guava (control). The chemical composition
indicated that the fresh toffees contained on an average moisture
8.73 per cent, TSS 83.21 0Brix, titrable acidity 0.30 per cent, total
sugars 73.12 per cent and ascorbic acid 64.06 mg/100 g. The
mean score of fresh toffees for colour and appearance was 8.29,
texture 8.02, flavour 8.22, taste 8.32 and overall acceptability 8.16
on 9 point Hedonic scale. The cost of fresh toffee was Rs. 282/kg
which was prepared from 70 : 30 guava and strawberry pulp level.
The storage studies indicated that the TSS and total
sugars increased with the advancement of storage period, while
moisture content, ascorbic acid and acidity decreased. The rates of
increase or decrease were relatively higher at ambient temperature
than refrigerated temperature. The sensory quality of toffees also
decreased at faster rate during 90 days storage period at ambient
condition than the refrigerated condition. The toffee prepared from
70 : 30 guava and strawberry pulp was found superior over other
combinations in respect of organoleptic properties throughout
storage period. However, toffees were found to be acceptable even
after 90 days storage at ambient as well as refrigerated conditions.
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