Garg, M.K.Taruna2016-11-152016-11-152010http://krishikosh.egranth.ac.in/handle/1/85530The 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.enStorage, Fruits, Guavas, Sugar, Acidity, Productivity, Vitamins, Reducing sugars, Flavourings, IrrigationThesis