Studies on the development and storage of cocoa -mulhati guava based products
| Autor: | M.K. Garg, Kanika Pawar, D. K. Sharma, V. K. Singh |
|---|---|
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Asian Journal of Dairy and Food Research. 36 |
| ISSN: | 0976-0563 0971-4456 |
| DOI: | 10.18805/ajdfr.v36i02.7960 |
| Popis: | Cocoa-mulhati guava toffee/ bar/nuggets are concentrated product having good nutritive value, appeal and are consumed readily as a confectionery product. The varying amount of ingredients such as sugar, skim milk powder and mulhati were added to guava pulp for formulating cocoa-mulhati guava product. The prepared products were subjected to physico-chemical (total soluble solids, ascorbic acid, acidity, sugars and total phenols) and nutritional analysis. The value added products (toffee/ bar/ nuggets) were also evaluated for colour, appearance, flavor, taste, texture and overall acceptability. Cocoa- mulhati-guava based product (toffee/bar/nuggets) prepared with 1 kg guava pulp, 600 g sugar, 150 g skim milk powder and 40 g of mulhati powder was found to be best in terms of sensory acceptance. It was found to have moisture, fat, protein and carbohydrate of 7.8 percent, 16 percent, 0.1 percent and 76 percent respectively. Total soluble solids, total and reducing sugars increased significantly with increase in storage time. Value added products were found to be acceptable even after three months of storage period; however, there was decrease in ascorbic acid, total phenols and overall acceptability of products during storage period. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|