National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The present investigation was carried out in the post-Harvest laboratory, Department of Horticulture, college of Agriculture, JNKVV Jabalpur (M.P) during the year 2014-2015. The Main objectives of the present investigation were to find out the best recipe with a suitable ratio of pulp and sugar for preparation of mixed fruit toffee. The mixed fruit toffee was prepared from mango and papaya pulp at different proportion viz. Comprised of 16 treatment combinations having 4 levels of mango and papaya pulp ratio (80:20, 60:40, 40:60 and 20:80) and 4 levels of sugar (200g, 300g, 400g, 500g), replicated thrice in Factorial Complete Randomized Design. Among the various treatments (recipe) treatment combination C2S3 (60% mango + 40 % papaya with 400g sugar) was found best for organoleptic parameter based on taste, texture and overall acceptability. Whereas, C1S3 (80 % mango + 20 % papaya with 400g sugar) was found best in flavor and C4S1 (20% mango + 80% papaya with 200g sugar) best in colour and. The highest net return of Rs. 271.76 and B:C ratio of 3.11 was obtained in the treatment combination C2S3 due to maximum overall acceptability and higher sale rate.
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