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Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 12, Issue 2 (2023)
Studies on preparation of toffee from dragon fruit
Author(s):
AC Patil, UD Chavan, PJ Jadhav, PM Kotecha and MR Patil
AC Patil, UD Chavan, PJ Jadhav, PM Kotecha and MR Patil
Abstract:
The present investigation on “Studies on preparation of toffee from dragon fruit” was undertaken to study the nutritional quality of dragon fruit and to optimize ingredients for preparation of toffee from dragon fruit. The recovery of pulp was 70%. The fresh dragon fruit pulp contained 87.80 percent moisture, 11.07 0Brix TSS, 0.42 percent acidity, 8.14 percent total sugars, 4.30 percent reducing sugar, 9.90 mg/100 g ascorbic acid. Preliminary studies were conducted to standardize optimum levels of sugar, fat, skim milk powder. Among various combinations of toffee T1: 1000 g dragon fruit pulp, 1000 g sugar, 50 g fat, 100 g skim milk powder, 6% starch, 2% salt, 2% maltodextrin and T2: 1000 g dragon fruit pulp, 1000 g sugar, 25 g fat, 50 g skim milk powder, 6% starch, 2% salt, 2% maltodextrin were found better than other combinations in respect to organoleptic properties and nutritional quality.
The present investigation on “Studies on preparation of toffee from dragon fruit” was undertaken to study the nutritional quality of dragon fruit and to optimize ingredients for preparation of toffee from dragon fruit. The recovery of pulp was 70%. The fresh dragon fruit pulp contained 87.80 percent moisture, 11.07 0Brix TSS, 0.42 percent acidity, 8.14 percent total sugars, 4.30 percent reducing sugar, 9.90 mg/100 g ascorbic acid. Preliminary studies were conducted to standardize optimum levels of sugar, fat, skim milk powder. Among various combinations of toffee T1: 1000 g dragon fruit pulp, 1000 g sugar, 50 g fat, 100 g skim milk powder, 6% starch, 2% salt, 2% maltodextrin and T2: 1000 g dragon fruit pulp, 1000 g sugar, 25 g fat, 50 g skim milk powder, 6% starch, 2% salt, 2% maltodextrin were found better than other combinations in respect to organoleptic properties and nutritional quality.
The storage studies indicated gradual decrease in moisture and ascorbic acid with advancement of storage period. While TSS, titrable acidity, total sugars, reducing sugars increased slightly with storage period. The rates of increase and decrease were relatively higher in toffees stored in butter paper wrapper than metallic film wrapper.
Result obtained from storage study showed that toffees prepared from dragon fruit can be stored in metallic film wrapper up to 3 months with minimum losses in sensory quality and chemical composition than butter paper.
Pages: 609-612 | 465 Views 351 Downloads
How to cite this article:
AC Patil, UD Chavan, PJ Jadhav, PM Kotecha, MR Patil. Studies on preparation of toffee from dragon fruit. Pharma Innovation 2023;12(2):609-612.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
Main Menu
Special Issue
Copyright Form
Identifier
The Pharma Innovation Journal
