Supplementation of liquorice (Glycyrrhiza glabra) powder for the preparation of guava toffee
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Date
2010
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Publisher
CCSHAU
Abstract
The present investigation entitled “Supplementation of mulhatti (Glycyrrhiza glabra L.)
powder for the preparation of guava toffee” was carried out with the objectives to study the effect of
different composition on the quality on guava toffee and to study the effect of storage on the quality of
toffee. Fresh guava fruits were analyzed for different physicochemical parameters. average fruit weight
(71g), pulp recovery (72%), pulp weight (720g/kg fruit), total soluble solids (10.33%), total sugars
(6.83%) and reducing sugars (3.5%), acidity (0.45%), pectin (0.85%), total phenols (2.40mg/100g) ,
ascorbic acid (155 mg/100g), moisture content (80.25%), pectin (0.85 mg/100g) were recorded in fresh
guava . The mulhatti powder had 7.2% of glycyrrhizin content, 48.35% of moisture content, fineness
modulus was found to be 1.77, and average particle size was 0.027 mm. Quality of toffees was studied
after processing and during storage period of three months at interval of 15 days. It was concluded that
the overall acceptability of toffees decresed with increased period of time .Toffees prepared by 1kg
pulp, 600 sugar, 100 g butter and glucose, 150 g skim-milk powder, 40 g of mulhatti powder was most
acceptable followed by toffee having 30 g of mulhatti powder with 1 kg of guava pulp. Acceptability of
all treatments decreased with increase in storage time. Total soluble solids, total and reducing sugars of
guava-mulhatti toffee increased significantly during three months of storage period. Acidity decreased
significantly in guava-mulhati toffee during storage period. Total phenols of guava-mulhati toffee also
decreased significantly during storage period.
Description
Keywords
Storage, Fruits, Guavas, Sugar, Acidity, Productivity, Vitamins, Reducing sugars, Flavourings, Irrigation