Citation
Sakhale B. K., . and Chalwad R. U., . and Pawar V. D., . Standardization of process for preparation of fig-mango mixed toffee. pp. 889-891. ISSN 2231-7546
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.
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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.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Processed foods |
| AGROVOC Term: | Figs |
| AGROVOC Term: | Ficus carica |
| AGROVOC Term: | Mangoes |
| AGROVOC Term: | Mangifera indica |
| AGROVOC Term: | Blending |
| AGROVOC Term: | Glucose |
| AGROVOC Term: | Food processing |
| AGROVOC Term: | Physicochemical properties |
| AGROVOC Term: | Sensory evaluation |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:27 |
| URI: | http://webagris.upm.edu.my/id/eprint/22308 |
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