Standardization, Preparation and Evaluation of Dheu (Artocarpus lakoocha) Based Toffee
Keywords:
<i>Dheu</i>, Pulp, Toffee, Sensory Evaluation, Ascorbic Acid.Abstract
Many of the underexploited fruits have nutritional, therapeutic and medicinal values and holds lots of potential to become as new fruit crops. Dheu is among such potential fruits which is neglected from post harvest technological view point. It contains some valuable nutrients such as ascorbic acid and fibre and minerals. In dheu based toffee the acceptability scores was increased with blending with papaya. The product was found to be acceptable during storage upto 90 days. The results revealed that with the addition of papaya the ascorbic acid content of toffee decreased significantly from 31.20 mg/100g to 24.0 mg/100g. With increase in proportion of papaya pulp in dheu pulp, scores for texture of toffee decreased from 8.05 to 7.90. Similarly, the mean scores for overall acceptability for fresh toffee were 8.15 which decreased to 7.89 in toffee prepared with 50:50, dheu and papaya pulp. Although, the overall acceptability scores decreased with storage but the values ranged between liked moderately to liked very much. In the present scenario, where lot of emphasis is being laid on the consumption of health foods, development of such products may help the consumers to harness the nutritional and medicinal properties of such fruits.Downloads
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