Standardization of Recipe and Storage Behaviour of Papaya Based Fortified Toffee
Abstract
An experiment was carried out at the Horticultural Processing Laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.) during years 2023–24 to make papaya- based fortified toffee. The experiment consisted of 7 treatments and 3 replications for making papaya-based fortified toffee. From the storage studies, it was revealed that T4 (50% papaya pulp + 50% plum pulp + 300 g sugar) is most suitable in terms of their physicochemical properties and oragnoleptic evaluation of papaya-based fortified toffee. On the basis of the result, it is concluded that the treatment T4 can be used in terms of commercialization of papaya-based fortified toffee. The results indicated that the quality observation and sensory evaluation were affected by various treatments.
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Introduction
Papaya (Carica papaya L) is considered one of the most nutritious and medicinally important fruit of tropical and subtropical regions of the world. Fruit having commercial importance because of its high nutritive value. Papaya is an important tropical fruit because of its nutritive contribution rich in vitamin A content (2020 IU/100 g) and proteolytic enzyme papain, which helps in digestion of protein rich food. Mango (Mangifera indica L.) belongs to the family Anacardiaceous originated from Indo burma region. It contains antioxidants like vitamin C and beta-carotene, which help protect cell from damage caused by free radicals and may reduce the risk of chronic diseases. Plum (Prunus domestica) is one of the important fruits crop cultivated in temperate regions of the world. The fibre content of plum promotes digestive health, aids in weight management and help regulate blood sugar levels the highly nutritious plum fruits can be utilised for the preparation of several valueadded products and dried fruit leather. Fruit based toffee is a confectionary treat that incorporates fruit flavours into the traditional toffee recipe. Combining mango, plum and papaya toffee would result in a confectionary with unique flavour profile. Fortification in blended toffee made from papaya, mango and plum offers a unique opportunity to enhance nutrition, address micronutrients deficiencies, promote sustainable agriculture and create flavour ful and appealing snacks that contribute to overall health and well being. Fortifying fruit based toffee with vitamin C can help bost immune function and enhance iron absorption, while fortifying with Calicum support bone health.
Materials and Methods
The present investigation will be carried out during year 2023-24 at horticultural processing Laboratory, Department of Fruit Science, College of Agriculture, Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.).
Selected fruits were properly matured, uniform in size, shape and free from insect, pests and disease. All fruits were washed thoroughly before preparation of papaya based fortified toffee.
Preparation of papaya based fortified toffee Materials and Method
Fruits that were mature, ripe, and uniformly sized were procured from the market and brought to the laboratory for further experimentation. The fruits were thoroughly rinsed with pure tap water in order to eliminate any trace and dirt that may have been adhered to the upper layer. The fruits were cut into small pieces and the seeds were removed. After cutting, boil all the fruits pieces separately for about 10 minutes by adding water. After boiling, allow them to cool down for some time and then pass the fruit into the pulper for grinding to make a fine paste. Extract pulp free of stones (in the case of mango, papaya and plum). Mix papaya, plum, and mango in a ratio of (50:50) and then heat the mixture by adding sucrose and glucose (when it reaches about half of its volume) and concentrate it to one third of its volume. Finally, add ghee and milk powdered paste for a better texture and taste. Heating the mass of toffee to a thick consistency up to 80-82 °Brix, then check its Total Soluble Solids level in a refractometer, spreading the toffee in a sheet of 1 cm thickness (in a stainless-steel tray), and drying for 2 hrs (in a cool place). Cut the toffee into uniform sizes, wrap it in butter paper, and stored it in pouches (100 g).
Treatment details
The experiment was conducted in complete randomized design with three replications. The details of treatments taken under present experiment are as under:
Results
After standardizing the recipe of papaya based fortified toffee, it has been concluded that the treatment T 4 (50% Papaya pulp + 50% Plum pulp + 300 g Sugar) was found best through chemical evaluation. During storage of T 4 papaya based fortified toffee chemical evaluation was recorded at every 15 days interval starting from the date of preparation and the observation were taken till the acceptability of the product.
The minimum titrable acidity of Papaya based fortified toffee (0.05%) was observed under the treatment D7 (90 days of Storage), which was found statistically equivalent with the treatments D1, D2, D3, D4, D5, and D6 having the respective titrable acidity percentage of 0.18, 0.15, 0.13, 0.11, 0.09and 0.05 at 5% level of significance under the present trial. However, the maximum titrable acidity (0.18%) were noticed under the treatment D1 (0 days of Storage) which was also found at par with D1, D2, D3, D4, D5, D6 and D7 under the present study.
The maximum ascorbic acid content of Papaya based fortified toffee (156.36 mg/100 g) was registered under the treatment D1 (0 day of storage), which was significantly differs with the treatments D2, D3, D4, D5, D6 and D7 having the respective ascorbic acid content of 152.05, 149.06, 145.11, 141.03, 137.15 and 132.08 mg/100 g at 5% level of significance under the present study. However, the minimum ascorbic acid content (132.08) was noticed under the treatment D7 (90 days of storage), which was also found statistically dissimilar with D1, D2, D3, D4, D5 and D6 under the present experiment.
TSS: Acid ratio
The maximum TSS: Acid ratio of Papaya based fortified toffee (1780.20) was registered under the treatment D7 (90 days of storage), which was found significant differences with the treatments D1, D2, D3, D4, D5 and D6 having the respective TSS: Acid ratio of 492.83, 591.80, 683.23, 807.81, 987.88 and 1270.85 at 5% level of significance under the present investigation. However, the minimum TSS: Acid ratio (492.83) was observed under the treatment D1 (0 day of storage), which was also found significantly dissimilar with D2, D3, D4, D5, D6 and D7 under the present study.
The maximum total sugar of Papaya based fortified toffee (68.19%) was noted under the treatment D7 (90 days of storage), which was found statistically at par with the treatments D6 having the respective total sugar percentage of 67.97 at 5% level of significance under the present study. Moreover, the treatments D4 and D5 with total sugar of Papaya based fortified toffee of 66.70 and 67.21% were also shown statistically equivalent with each other under the present investigation. However, the minimum total sugar (63.05%) was perceived under the treatment D1 (0 day of storage), which was found significant differences with D2, D3, D4, D5, D6 and D7 having the respective total sugar percentage of 64.54, 65.16, 66.70, 67.21, 67.97 and 68.19 at 5% level of significance under the present research
The maximum reducing sugar of Papaya based fortified toffee (14.81%) was recorded under the treatment D7 (90 days of storage), which was found significant differences with the treatments D1, D2, D3, D4, D5 and D6 having the respective reducing sugar percentage of 12.19, 13.04, 13.74, 13.97, 14.28 and 14.32 at 5% level of significance under the present trial. Moreover, the treatments D2 & D3 and D3, D4 & D5 with reducing sugar of Papaya based fortified toffee of 13.74 & 13.97 and 13.97, 14.28 & 14.32% were shown statistically at par with each other under the present research. However, the minimum reducing sugar (12.19%) was registered under the treatment D1 (0 day of storage), which was also found significant differences with D7, D6, D5, D4, D3 and D2 under the present experiment.
The maximum non-reducing sugar of Papaya based fortified toffee (53.68%) was noted under the treatment D7 (90 days of storage), which was found statistically at par with the treatments D6 having the respective non-reducing sugar percentage of 53.65 at 5% level of significance under the present experiment. Moreover, the treatments D2 & D3 and D4 and D5 with non-reducing sugar of Papaya based fortified toffee of 51.50 & 51.52 and 52.73 & 52.93% were also shown statistically equivalent with each other under the present study. However, the minimum non-reducing sugar (50.86%) was recorded under the treatment D1 (0 day of storage), which was found significant differences with D2, D3, D4, D5, D6 and D7 under the present investigation.
Sensory evaluation of papaya based fortified toffee
Aftter standardization of the recipe of papaya based fortified toffee, organoleptic evaluation revealed that the treatment T 4 (50% papaya pulp + 50% plum pulp + 300 g sugar) performed best.
Conclusion
From the above result, Standardization of recipe and storage bheaviour of papaya based fortified toffee with treatment T 4 (50% papaya pulp + 50% plum pulp + 300 g Sugar) shows best result from the other treatments.
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