STUDIES ON PREPARATION OF TOFFEE FROM Annona sp.
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Date
2019-07-19
Authors
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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra.
Abstract
A laboratory experiment on “Studies on preparation of toffee from Annona sp” was conducted at Post-Harvest Technology Laboratory, Horticulture section, College of Agriculture and Analytical laboratory, Department of Fruit Science, Dr.Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2018-19 with objectives to study the effect of Annona sp. pulp and different sugar concentrations on Annona toffee preparation on its quality and storability. To find out suitable Annona sp. and sugar concentrations for preparation of best quality Annona toffee.
The experient was laid out in Factorial Randomized Block Design with ten treatment combinations comprising two species of Annona (Factor A) viz., A1 (Annona squamosa) and A2 (Annona atemoya) and five sugar concentrations (Factor B)viz.,T1 (pulp with 30% sugar), T2 (pulp with 40% sugar), T3 (pulp with 50% sugar), T4 (pulp with 60% sugar), T5 (pulp with 70% sugar) which were replicated three times, to study storability effect of Annona toffee at ambient condition for 150 days of storage.The results obtained during course of investigation are summarized in following paragraphs.
With regarding to the chemical parameters of toffee viz., TSS, Titartable acidity, TSS/acidity ratio, pH, reducing sugars, non reducing sugars, total sugars, ascorbic acid , antioxidants and sensory attributes i.e colour, flavour, taste and overall acceptability and microbial count.
In respect of species Annona squamosa stood superior in TSS, Titratable acidity, TSS/acidity ratio, pH, reducing sugars, non reducing sugars, total sugars, ascorbic acid, antioxidants and sensory attributes i.e colour, flavour, taste and overall acceptability. Among the different sugar concentrations for preparation of Annona toffee, the sugar concentration i.e B5 (pulp with 70% sugar) was found superior for chemical parameter viz. TSS, Titratable acidity, ascorbic acid , pH , reducing sugars, total sugars, non reducing sugars and antioxidants and followed by B4 (pulp with 60% sugar).
The interaction effect of species and sugar concentrations was found to be significant in respect of pH, total sugar, non reducing sugar and antioxidants whereas the interaction effect was found non significant variation in respect to TSS, acidity, ascorbic acid, and reducing sugars.The interaction effect of Annona squamosa species with 70% sugar was found to be best.
Description
The present study the researcher has evaluated the effect of Annona sp. pulp and different sugar concentrations on pH, Total Soluble Solids, Titratable Acidity, TSS/Acid ratio, reducing sugars, Total sugars, Non reducing sugars, Ascorbic acid, Antioxidant activity, Microbial count and Sensory evaluation.
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Citation
BIJWE, ANJALI SATISH. (2019). Studies on preparation of toffee from Annona sp. Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, M. Sc. 2019. Print. xiii, 94p. (Unpublished).