Effect of different recipes on the quality of mango toffee.
Sandeep Goyat, Kartar Singh, Amarjeet Singh
Author Affiliation: Department of Horticulture, CCS Haryana Agricultural University, Hisar - 125 004, Haryana, India.
Haryana Journal of Horticultural Sciences 37 : 255-258
Abstract : Efforts were carried out to study the bio-chemical changes and organoleptic quality of preserved mango products during storage. Three recipes and two cultivars were used for making mango toffee. The TSS, total and reducing sugars of mango toffee increased significantly whereas acidity, non-reducing sugars and total carotenoids decreased significantly during storage. Organoleptic quality of toffee reduced significantly with the advancement of storage period in both the cultivars and treatments. Organoleptic quality of toffee prepared with 200 g skimmed milk powder/kg pulp of cultivar Dushehari was rated best.