Standardization of recipes for preparation of mango toffee.
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Date
2019-08-13
Authors
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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
An experiment entitled “Standardization of recipes for preparation of mango toffee” was carried out during the year 2018-19 at Post Harvest Technology Laboratory, Section of Horticulture, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola with the objectives to study the different recipes for preparation of mango toffee and to find out suitable recipe for mango toffee and to evaluate the chemical changes of mango toffee under ambient storage condition.
The experiment was conducted in CRD consisted of 10 treatments combinations. viz. T1 (Mango pulp with 20% sugar + 0.3% citric acid), T2 (Mango pulp with 20% sugar + 0.5% citric acid), T3 (Mango pulp with 30% sugar + 0.3% citric acid), T4 (Mango pulp with 30% sugar +0.5% citric acid), T5 (Mango pulp with 40% sugar + 0.3% citric acid), T6 (Mango pulp with 40% sugar + 0.5% citric acid), T7 (Mango pulp with 50% sugar + 0.3% citric acid), T8 (Mango pulp with 50% sugar + 0.5% citric acid), T9 (Mango pulp with 60% sugar + 0.3% citric acid) and T10 (Mango pulp with 60% sugar + 0.5% citric acid), which were replicated three times, to study the storability effect on mango toffee at ambient condition for 120th day of storage. The observations in respect of chemical analysis, microbial count and sensory evaluation were recorded periodically during storage.
From the findings it was observed that, there was a gradual increase in TSS, acidity, TSS/acid ratio, reducing sugars, non reducing sugars and total sugars content of mango toffee prepared with different recipes irrespective of storage period. However, ascorbic acid, moisture and pH content of mango toffee were decreased with the advancement of storage period of mango toffee prepared with different recipes. Minimum change in pH, TSS, acidity, TSS/acid ratio, reducing sugars, non reducing sugars, total sugars, ascorbic acid and moisture in mango toffee were observed when toffee prepared from mango pulp mixed with 60 percent sugar and 0.5 percent citric acid.
The mango toffees prepared by using mango pulp with 60 percent sugar and 0.5 percent citric acid and stored at ambient storage condition remain better without spoilage at 120th day of storage.
The mango toffee prepared by using mango pulp with 40 per cent sugar and 0.5 percent citric acid stored at ambient storage secured the highest score in colour, flavour, taste and overall acceptability as compared to other recipes at 120th day of storage.
Description
The present experiment was carried during summer season of 2018, at Post-harvest Technology Laboratory, Horticulture Section, College of Agriculture and Analytical Laboratory, Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2017-2018. The study has also tried to identify suitable combination of citric acid and sugar concentrations for best quality of Mango toffee.
Keywords
Crops, Fruit crop, Mango, Mangifera indica, Toffee, Postharvest Management, Postharvest technology, Value added product, Fruit Products, mango toffee, Laboratory experiment, Statistical method, Data Collection, Data analysis, Data management, Experimental design,
Citation
KHANDRE, PRAMODINI PRABHAKAR. (2019). Standardization of recipes for preparation of mango toffee. Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. (2019). Print. xiv, 97p. (Unpublished).