Standardization of process for preparation of fig-mango mixed toffee.
Sakhale B. K., Chalwad R. U., Pawar V. D.
Author Affiliation: Food Technology Division, University Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad - 431 004, India.
International Food Research Journal 19 : 889-891
Abstract : The mixed fruit toffees were prepared from fig and mango pulp at different proportions viz. (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100) with sugar, liquid glucose, hydrogenated fat and khoa (40, 10, 5 and 10% by weight of pulp respectively) and evaluated for physico-chemical and sensory quality characteristics. It was observed that the toffee prepared by blending the fig and mango pulp at 80:20 proportions was found superior with respect to protein content and organoleptic quality parameters.