title: Studies on preparation of mixed toffee from guava and strawberry.
abstract: The present investigation was carried out to develop a technology for preparation of mixed toffee from guava and strawberry pulp and to study the changes in chemical composition and sensory properties of toffee during storage at ambient temperature as well as refrigerated condition. Preliminary experiments were conducted to find out optimum levels of guava and strawberry pulp. The toffees prepared were wrapped in metallic coated polythene wrapper, packed in 200 gauge polythene bags and stored at ambient (27 ± 2 oC) as well as refrigerated (5 ± 2 oC) condition for 90 days. The stored samples were drawn periodically at 30 days interval for organoleptic and chemical analysis. Preliminary studies were carried out to standardize the optimum levels of guava and strawberry pulp. Among various combinations of guava and strawberry pulp, 70 : 30 w/w (guava : strawberry) ratios toffee was found better than other combinations in respect to organoleptic properties and nutritional quality. The yield of fresh toffee was higher (868 g/kg of pulp) in toffee prepared from 100 % guava (control). The chemical composition indicated that the fresh toffees contained on an average moisture 8.73 %, TSS 83.21 oBrix, titrable acidity 0.3 %, total sugars 73.1 % and ascorbic acid 64.1 mg/100 g. The mean score of fresh toffees for colour and appearance was 8.29, texture 8.02, flavour 8.22, taste 8.32 and overall acceptability 8.16 on 9 point Hedonic scale. The cost of fresh toffee was Rs. 282/kg which was prepared from 70 : 30 guava and strawberry pulp level. The storage studies indicated that the TSS and total sugars increased with the advancement of storage period, while moisture content, ascorbic acid and acidity decreased. The rates of increase or decrease were relatively higher at ambient temperature than refrigerated temperature. The sensory quality of toffees also decreased at faster rate during 90 days storage period at ambient condition than the refrigerated condition. The toffee prepared from 70: 30 guava and strawberry pulp was found superior over other combinations in respect of organoleptic properties throughout storage period. However, toffees were found to be acceptable even after 90 days storage at ambient as well as refrigerated conditions.
authors.affiliation: Department Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri, India.
authors.forename: U D
authors.initials: UD
authors.lastname: Chavan
authors.affiliation: Department of Food Science and Technology, MPKV, Rahuri, India.
authors.forename: U B
authors.initials: UB
authors.lastname: Pawar
authors.affiliation: Sorghum Improvement Project, MPKV, Rahuri, India.
authors.forename: G H
authors.initials: GH
authors.lastname: Pawar
keywords: Guava; Mixed Toffee; Nutritional composition; Strawberry; Toffee