Advisor: Chandan, Dr. P. M.Authors: NARWANE, SONIA DNYANESHWAR.2022-08-152022-08-152022-09-27Citation: NARWANE, SONIA DNYANESHWAR. (2021). Studies on Preparation and Storage of Guava toffee. Department of Fruit Science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola. M. Sc. 2021. Print. xvii,116p. (Unpublished).https://krishikosh.egranth.ac.in/handle/1/5810186370Description: The present investigation was conducted at Post-harvest Technology and Analytical Laboratory, Department of Fruit science, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during the year 2021. During present investigation treatment was provided R1, R2, R3, R4 R5, R6. SMP- Skimmed Milk Powder and Factor B constitutes levels of storage S1(Ambient condition). S2 (Refrigerated condition). Standardize recipe- (100% pulp + sugar + fat + SMP+ 5 g salt).Abstract: The study entitled “Studies on Preparation and Storage of Guava toffee” was carried out at Department of Fruit Science, Dr. PDKV, Akola for 180 days of storage. The objectives were to study the different recipes and storage conditions of guava toffee and to find out suitable recipe and storage condition for preparation of guava toffee. The experiment was laid out in Factorial Completely Randomized Design (FCRD) with two factors, as Factor ‘A’ constitutes levels of recipes R1: (50% sugar + 5% fat + 5% SMP per kg guava pulp). R2: (50% sugar + 10% fat +10% SMP per kg guava pulp). R3: (75% sugar + 5% fat + 5% SMP per kg guava pulp). R4:(75 %sugar + 10% fat + 10% SMP per kg guava pulp). R5:(100% sugar + 5 %fat + 5 % SMP per kg guava pulp). R6: (100% sugar + 10% fat + 10% SMP per kg guava pulp). (SMP- Skimmed Milk Powder) and Factor B constitutes levels of storage S1 (Ambient condition). S2 (Refrigerated condition). Standardize recipe- (100% pulp + sugar + fat + SMP+ 5 g salt), which were replicated three times, to study the different recipes and storage conditions of guava toffee for 180th days of storage. The observations in respect of chemical analysis, and sensory evaluation were recorded periodically during storage. From the findings it was observed that, there was a gradual increase, in total soluble solids, reducing sugars and total sugars content. However, moisture, titratable acidity, non-reducing sugars and ascorbic acid content of guava toffee were decreased with the advancement of storage days of guava toffee prepared with different recipes. Maximum change in moisture, total soluble solids, titratable acidity, reducing sugar, non-reducing sugar, total sugar, ascorbic acid was observed at ambient condition, while minimum change was recorded at refrigerated condition. The guava toffee prepared with different recipes and stored at ambient as well as refrigerated conditions and was found that, the toffees stored at ambient condition remain better only up to 90 days of storage and after 90 days, it started to spoil till 180 days of storage. At refrigerated condition, the toffees stored remain better up to 180 days of storage without any spoilage occurred. The guava toffee prepared with recipe 100 % sugar + 10% fat + 10% SMP showed minimum per cent increased and decreased after 90 days of storage in bio-chemical properties over other recipes when stored at ambient condition and refrigerated condition. Further the colour, appearance, texture, taste, flavour and overall acceptability scores decreased continuously during storage days with an advancement of storage days. The guava toffee stored at ambient condition was found acceptable at 90th days of storage. While the toffee stored at refrigerated condition for 180 days recorded more acceptable score.EnglishThesis