Studies on the development and storage of cocoa -mulhati guava based products

Abstract

Cocoa-mulhati guava toffee/ bar/nuggets are concentrated product having good nutritive value, appeal and are consumed readily as a confectionery product. The varying amount of ingredients such as sugar, skim milk powder and mulhati were added to guava pulp for formulating cocoa-mulhati guava product. The prepared products were subjected to physicochemical (total soluble solids, ascorbic acid, acidity, sugars and total phenols) and nutritional analysis. The value added products (toffee/ bar/ nuggets) were also evaluated for colour, appearance, flavor, taste, texture and overall acceptability. Cocoa-mulhati-guava based product (toffee/bar/nuggets) prepared with 1 kg guava pulp, 600 g sugar, 150 g skim milk powder and 40 g of mulhati powder was found to be best in terms of sensory acceptance. It was found to have moisture, fat, protein and carbohydrate of 7.8 percent, 16 percent, 0.1 percent and 76 percent respectively. Total soluble solids, total and reducing sugars increased significantly with increase in storage time. Value added products were found to be acceptable even after three months of storage period; however, there was decrease in ascorbic acid, total phenols and overall acceptability of products during storage period.

Physicochemical characteristics, antioxidant potential, and shelf stability of developed roselle–fig fruit bar

“…The treatment containing the lowest quantity of dried apricot paste had the lowest phenolic contents, while the treatment containing the highest quantity of dried apricot paste showed the maximum values. Current findings are consistent with the earlier observations of Pawar et al (2017), who found a significant decrease in total polyphenols of cocoa–mulhati guava bar during 90 days. Even though there were appreciable quantities of TP contents in T 0 (comprising 100% fig fruit), it was also observed that there was slight increment in TP contents in successive treatments.…”