Development and evaluation of aonla-papaya toffee

Abstract

Aonla-Papaya toffee was developed and evaluated for changes in chemical and sensory parameters at monthly intervals for three months storage period. Total soluble solids (TSS) increased significantly, while acidity, ascorbic acid, total carotenoids and total phenols decreased significantly in aonla-papaya toffee with the advancement in three months storage duration. Colour and appearance, flavour, taste, mouthfeel and overall acceptability of aonla-papaya toffee decreased significantly during three months storage, however, the products acceptable even after three months storage. Toffee prepared with 80 aonla:20 papaya pulp ratio was found most acceptable.