Effect of various recipes on chemical characteristics of mixed mango-papaya fruit toffee

The present investigation was carried out in the post-Harvest laboratory, Department of Horticulture, college of Agriculture, JNKVV Jabalpur (M.P) during the year 2014-2015. The Main objectives of the present investigation were to find out the best recipe with a suitable ratio of pulp and sugar for preparation of mixed fruit, toffee. The mixed fruit toffee was prepared from mango and papaya pulp at different proportion viz. Comprised of 16 treatment combinations having 4 levels of mango and papaya pulp ratio (80:20, 60:40, 40:60 and 20:80) and 4 levels of sugar (200g, 300g, 400g, 500g), replicated thrice in Factorial Complete Randomized Design. Among the various treatments (recipe) treatment combination C2S3 (60% mango + 40% papaya with 400g sugar) was found best for organoleptic parameter based on taste, texture & overall acceptability. Whereas, C1S3 (80% mango + 20% papaya with 400g sugar) was found best in flavor and C4S1 (20% mango + 80% papaya with 200g sugar) best in colour. The total soluble solid (TSS) per cent of mixed fruit toffee was found to be increased with the increase in mango pulp, sugar content & storage period. Acidity per cent also increased during storage period. The pH and Ascorbic acid of Mixed Fruit Toffee decreased with the increase in storage period.