Effect of different recipes on the quality of mango toffee.
Sandeep Goyat, Kartar Singh, Amarjeet Singh, Monika Sharma
Author Affiliation: Department of Horticulture and Directorate of Extension Education, CCS Haryana Agricultural University, Hisar - 125 004 Haryana, India.
Haryana Journal of Horticultural Sciences 39 : 250-254
Abstract : The present experiment was carried out to study the bio-chemical changes and organoleptic quality of preserved 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 sugar and total carotenoids decreased significantly during storage. Organoleptic quality of toffee reduced significantly with the advancement of storage period in all the cultivars and treatments, and it was found best just after preparation. Organoleptic quality of toffee prepared with 200 g skimmed milk powder/kg pulp of cultivar Dushehari was rated best.