Physical and bio-chemical composition of value-added pomegranate toffee during storage

Published

2016-06-25

Keywords:

Biochemical composition, pomegranate toffee, storage.
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Authors

  • Niyati Jain Department of Horticulture, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad
  • Vijay Bahadur Department of Horticulture, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad
  • Devi Singh Department of Horticulture, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad
  • V.M. Prasad Department of Horticulture, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad

Abstract

Toffee was prepared from dry pomegranate arils using different treatments comprising of cardamom, vanilla flavour, citric acid flavours. Treatment comprising of sulphitation + cardamom flavour was found superior with respect to different parameters. It had acceptable organo leptic quality at the end of 120 days storage at 7-10°C.

How to Cite

Jain, N., Bahadur, V., Singh, D., & Prasad, V. (2016). Physical and bio-chemical composition of value-added pomegranate toffee during storage. Indian Journal of Horticulture, 73(02), 312–313. Retrieved from https://journal.iahs.org.in/index.php/ijh/article/view/1595

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