Author(s):

Sumit Kumar, Rakesh Gehlot, Rattan Singh, Rekha and Ritu Sindhu

Abstract: Toffee prepared from aonla-papaya blends was prepared and analysed for changes in chemical constituents and overall acceptability at monthly intervals for three months storage period. Total sugars, reducing sugars and browning increased, while total carotenoids, total phenols and acidity decreased significantly in aonla-papaya toffee during three months storage. Toffee prepared with 80 aonla:20 papaya pulp ratio was found most acceptable. The overall acceptability of aonla-papaya toffee decreased significantly during three months storage period, however, the product was found acceptable even after three months storage.

Pages: 3450-3453  |  817 Views  249 Downloads

Download (419KB)