Standardization of Recipe and Storage Behaviour of Papaya Based Fortified Toffee

Abstract

An experiment was carried out at the Horticultural Processing Laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.) during years 2023–24 to make papaya- based fortified toffee. The experiment consisted of 7 treatments and 3 replications for making papaya-based fortified toffee. From the storage studies, it was revealed that T4 (50% papaya pulp + 50% plum pulp + 300 g sugar) is most suitable in terms of their physicochemical properties and oragnoleptic evaluation of papaya-based fortified toffee. On the basis of the result, it is concluded that the treatment T4 can be used in terms of commercialization of papaya-based fortified toffee. The results indicated that the quality observation and sensory evaluation were affected by various treatments.