Studies on preparation of toffee from Jamun (Syzygium cumini L.)

Abstract

The experiment was conducted at the Post Graduate Laboratory, Department of Horticulture, VNMKV, Parbhani during the year 2023-2024 with aim to study the recipe and to determine nutritional quality of prepared toffees. The experiment was laid out in Completely Randomized Design (CRD) with five treatments replicated four times. Among the all treatments T1 (1:0.25 pulp: sugar + 0.1% pectin + 20% fat + 30% skimmed milk powder) found nutritionally superior for the chemical parameters like pH (1.25), ascorbic acid (31.26 mg/100 g), total sugars (60.95%) etc and also phyto-chemically rich in terms of total phenols (146.80 mg GAE/100 g), flavonoid (34.39 mg QE/100 g), antioxidant (22.88%), anthocyanin (60.13 mg/100 g) while treatment T2 (1:0.50 pulp: sugar + 0.2% pectin + 20% fat + 30% skimmed milk powder) found to be statistically at par with treatment T1 whereas, treatment T3 (1:0.75 pulp: sugar + 0.3% pectin + 20% fat + 30% skimmed milk powder) found superior and secured highest score in sensory evaluation like color (8.13), taste (8.00), aroma (8.38), texture (8.00) and overall acceptability (8.25) while treatment T5 (1:1.25 pulp: sugar + 0.5% pectin +20% fat +30% skimmed milk powder) found to be inferior among all treatments.