Formulation and storage studies of guava (Psidium guajava L.)-soybean (Glycine max) toffee

Autor:	A.A. Kulthe, A.P. Khapre
Rok vydání:	2017
Předmět:	Psidium chemistry Pulp (paper) engineering Slurry chemistry.chemical_element General Medicine Food science engineering.material Calcium Sugar Ascorbic acid
Zdroj:	Progressive Horticulture. 49:59
ISSN:	2249-5258 0970-3020
Popis:	Toffees were prepared by blending Guava (Psidium guajava L.) pulp with soyabeen (Glycine max) slurry in different proportions (100: 00, 93: 07, 85: 15 and 78: 22). Addition of guava increased the level of ascorbic acid, fiber, calcium and phosphorous contents. With increase in concentration of soya slurry, the level of protein and fat in the toffees was observed higher as a result of which the concentration of sugar decreased. However, the combination of 85% fruit pulp and 15% soya slurry recorded highest score in sensory attributes revealing better consumer ac-ceptability. Toffees could be stored safely for 2 months under ambient conditions (27 + 0.5°C) while for 120 days at refrigerated conditions (5 + 1°C).
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::6a385e9934a9430d2b854d953a0f931b https://doi.org/10.5958/2249-5258.2017.00013.6 Zobrazit plný text záznamu