Title of article
Standardization of process for preparation of fig-mango mixed toffee
Author/Authors
Sakhale, B. K. Dr. Babasaheb Ambedkar Marathwada University - University Department of Chemical Technology, Food Technology Division, India , Chalwad, R.U. Dr. Babasaheb Ambedkar Marathwada University - University Department of Chemical Technology, Food Technology Division, India , Pawar, V. D. Mahatma Phule Krishi Vidyapeeth - Department of Food Science and Technology, India
From page
889
To page
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.
Keywords
Fig , mango , blending , liquid glucose , toffee , sensory quality
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560256
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