Physical and bio-chemical composition of value-added pomegranate toffee during storage
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2016-06-25
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Biochemical composition, pomegranate toffee, storage.Issue
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Copyright (c) 2016 Indian Journal of Horticulture
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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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