Abstract

Palmyrah fruits have excellent chemical and physical properties for the development of food and beverages. Unfortunately, Palmyrah fruit pulp contains slightly bitter taste. Pineapple contains slightly acidic pH and emits a sweet aroma which has the ability to mask the bitterness of Palmyrah fruit pulp. The toffees are highly acceptable confectionery products preferred by almost all the age groups as a snack for quick energy. Therefore the main objective of the investigation was to a method to produce a consumer acceptable Palmyrah and pineapple mixed fruit toffee. Five different compositions of toffee were developed by using Palmyrah and pineapple pulp at 100:0, 80:20, 60:40, 40:60, and 20:80 ratio respectively. Two different types (Hard toffee and Soft toffee) were developed by adjusting the ingredients and Brix value. The final formulations were evaluated by using 20 sensory panelists using 5 points hedonic scale. The hard toffee and soft toffee which contained 60 % Palmyrah fruit pulp and 40% Pineapple pulp were selected. Controls for both toffee types were developed by using only pineapple pulp and all the toffee types were evaluated for proximate composition, physicochemical, functional properties and microbial count. It was observed that the developed hard toffee and soft toffee were found better quality with respect to nutritional content and organoleptic quality parameters than the pineapple toffees without Palmyrah fruit pulp.

Authors and Affiliations