Jornal de Microbiologia Alimentar e Industrial

Preparation and Evaluation of Peach-Soy Fruit Toffees

Abstract

Anisa AM, Anju B, Vikas A and Raj Kumari K

The peach-soy toffee was prepared from different blends of peach pulp and soy-slurry. The peach pulp and soybean slurry were blended in the ratios of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25 and 70:30. The product was prepared as per the standard recipes and was stored for four months to ascertain changes in physico-chemical and sensory characteristics. The analysis of toffees revealed significant differences among different blends. In toffees, maximum moisture content of 17.17 per cent was recorded in B1 (100:0:: P:S). The highest TSS and titratable acidity of 12.23 0B and 1.62 per cent were recorded in B1 (100:0:: P:S), respectively. Reducing sugar (37.95 per cent) and total sugar (64.93 per cent) were also found to be highest in B1 (100:0:: P:S). It was observed that protein and fat contents of 3.43 and 8.66 per cent were recorded highest in B7 (70:30:: P:S), respectively, whereas highest ascorbic acid content of 21.80 mg/100 g was recorded in B7 (70:30:: P:S). Sensory evaluation of toffees revealed that the highest score of 8.30 was recorded in B4 (85:15:: P:S) and lowest score of 6.01 was recorded in B7 (70:30:: P:S). In general there was an increase in TSS, acidity and sugars and decrease in protein, fat and ascorbic acid contents and all sensory attributes during four months storage in different blends of toffees.