Development of mixed fruit toffee from guava and mango blends and its quality evaluation during storage

Abstract

The present investigation was carried out to develop mixed fruit toffee from guava and mango pulp blended in different ratios using sugar, commercial glucose, butter and skimmed milk powder. Chemical constituents of guava and mango fruits such as TSS, total sugars, reducing sugars and acidity were found to be (9.6 and 17.76%), (7.10 and 14.51%) (3.60 and 6.08%) and (0.67 and 0.42%) whereas ascorbic acid, carotenoids, pectin and total phenols were analyzed to be (82.5 and 17.5 mg/100 g), (N.D and 2.54 mg/100 g), (0.94 and 0.54%) and (110 and 53.1 mg/100 g), respectively. Total sugars, reducing sugars and browning increased significantly, while ascorbic acid, carotenoids and total phenols decreased significantly in mixed fruit toffee during three months storage. Texture (N) increased significantly during storage period. Toffee prepared from 60 guava: 40 mango blends were highly acceptable. Cost of production of guava-mango toffee was maximum in 0 guava: 100 mango blend and minimum in 100 guava: 0 mango blend.