International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:6, June, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(6): 1152-1157

Studies on Physico-Chemical Properties of Value Added Guava Toffee during Storage (Psidium guajava L.)
Atul Praveen Panna1 and Ritu Rani Minz2*
1Department of Fruit Science, SHIATS Allahabaad (UP) 211007, India
2Department of Horticulture, College of Agriculture, IGKV, Raipur (C.G.) 492012, India
*Corresponding author

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 0Brix), Ascorbic acid (47.45mg/100g) and organoleptic quality was also found superior in this treatment.

Keywords: Cardamom powder, Vanilla, citric acid, Pineapple flavours

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How to cite this article:

Atul Praveen Panna and Ritu Rani Minz. 2020. Studies on Physico-Chemical Properties of Value Added Guava Toffee during Storage (Psidium guajava L.).Int.J.Curr.Microbiol.App.Sci. 9(6): 1152-1157. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.