{"title":"Studies on Physico-Chemical Properties of Value Added Guava Toffee during Storage (Psidium Guajava L.)","authors":"Atul Praveen Panna, Ritu Rani Minz","doi":"10.20546/ijcmas.2020.906.143","DOIUrl":null,"url":null,"abstract":"The present investigation entitled ‘Studies on physico-chemical properties of value added Guava toffee during storage (Psidium guajava L.)’ was conducted in the laboratory of the Department of Horticulture, during the year 2014-2015 to evaluate the two pre-treatment (blanching and sulphitation) and different flavours (Cardamom powder, Vanilla, citric acid, Pineapple). Guava toffee stored in ambient temperature. The experiment was laid out in the 2×4 factorial CRD with 10 treatments and 3 replications. The treatment T9 Sulphitation + Pulp extraction + preparation of guava toffee with sugar + chocolate + Pineapple flavour was found superior in respect of all the parameters viz. T.S.S. (12.66 0 Brix), Ascorbic acid (47.45mg/100g) and organoleptic quality was also found superior in this treatment. K e y w o r d s","PeriodicalId":13777,"journal":{"name":"International Journal of Current Microbiology and Applied Sciences","volume":"10 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Current Microbiology and Applied Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.20546/ijcmas.2020.906.143","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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Abstract
The present investigation entitled ‘Studies on physico-chemical properties of value added Guava toffee during storage (Psidium guajava L.)’ was conducted in the laboratory of the Department of Horticulture, during the year 2014-2015 to evaluate the two pre-treatment (blanching and sulphitation) and different flavours (Cardamom powder, Vanilla, citric acid, Pineapple). Guava toffee stored in ambient temperature. The experiment was laid out in the 2×4 factorial CRD with 10 treatments and 3 replications. The treatment T9 Sulphitation + Pulp extraction + preparation of guava toffee with sugar + chocolate + Pineapple flavour was found superior in respect of all the parameters viz. T.S.S. (12.66 0 Brix), Ascorbic acid (47.45mg/100g) and organoleptic quality was also found superior in this treatment. K e y w o r d s
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