Guava toffee
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The document presents a study on developing guava toffee using guava pulp and bengal gram flour. Sensory analysis found that a ratio of 350g guava to 50g bengal gram (T1) received the best ratings. The toffee had 20% moisture, 0.32% acidity, and 13.63% vitamin C. Economic analysis determined the per unit cost was Rs. 885 but 120 units could be sold for Rs. 1800, providing a profit of Rs. 915. It was concluded the guava toffee was acceptable and economically feasible to produce locally.
Guava toffee
- 2. Name :Madake Magharaj Mahadev. Reg. No : BED09AE40B Seminar Topic : “Study for the development Guava Toffee”.
- 3. INTRODUCTION MATERIALS AND METHODS RESULTS AND DISCUSSION PRODUCTION, MARKETING AND SALE SUMMARY AND CONCLUSION
- 4. Studies is carried out to develop a technology for preparation of mixed fruit toffee from Bengal gram and guava fruit Guava is belongs to myrtaceae (psidium guajava). Guava is most widely grown fruit in India the area under cultivation about 0.15 million hec. Total production of guava in 2007 was 3710.5(MT).
- 5. Energy - 70 cal Carbohydrate - 17.1g Protein - 1.0gm Fat - 0.4g Calcium - 30mg Vitamin ‘c’ - 302mg Moisture - 85%
- 6. Bengal gram is called Chickpea or Gram (Cicer aritinum L.) in South Asia . Out of total cultivated area in world India contributed 61.65%. Out of total production in world India having contributes 68.13%. Bengal gram is widely appreciated as health food. Bengal contain 20.8% protein.
- 7. To develop guava toffee with Bengal gram flour. To standardize the product on the basis of sensory evaluation. To study the physiochemical properties of developed guava toffee. To study the self life of guava toffee on the basis of physiochemical Analysis.
- 8. The present investigation was carried out in dept. of biochemistry of food science and technology at M.P.K.V.Rahuri. Requirement of raw material Fresh, well mature guava were procured from the local market. Other ingredients:- Good quality sugar, glucose, skim milk powder, Bengal gram, fat and other ingredients were also procured from the local market .
- 9. Physiochemical analysis of guava pulp. Total soluble solid, color, Ph, acidity, was determined by AOAC method. Total soluble solid :- The total soluble solids was determined in terms of oBrix by using hand refracto meter. Color:-The color of sample was determined by Tinto meter. Ph:- Ph was determine by the method describe by ranganna (1986). Acidity:-Acidity was determine by the method describe by Ranganna (1995)
- 10. Nutritional analysis of guava pulp Vitamin ‘c’ . o vitamin ‘c’:- vitamin ‘c’ was determined by AOAC method.
- 11. Flow sheet for development of guava toffee Guava Washing Peeling Cutting and grinding(Removal of seeds) Pulping Heating Addition of sugar
- 12. Addition of bengal gram flour and skim milk powder and Addition of butter Heating mixture till thick consistency Pouring mass in greased tray Drying at 70 0c for 4hrs Cutting into pieces of suitable size Wrapping in butter paper Filling in dry jar Storage
- 13. Product standardization the Organoleptic evolution of develop guava toffee was carried out by using 9 point hedonic scale . guava and bengal gram with T1(350:50) ratio is best on 9 point hedonics scale for overall acceptability. Sample code Guava (gm) Bengal gram(gm) T0 400 00 T1 350 50 T2 300 100 T3 250 150
- 14. Sensory evaluation for the product standardization The standardization if the product on the basis of sensory evolution of a 9 point hedonic scale different quality attributes such flavour,colour,or aroma test and over all acceptability. TREATMENT (GUAVA:BENG AL GRAM) FLAVOR COLOR AROM A TASTE O.A.A T0 7 6 7 7 6.7 T1 9 9 8 8 8.5 T2 9 8 6 5 7 T3 7 7 5 5 6
- 15. Moisture content 20% Acidity 0.32 Fat 0.17 Ash 0.6 Vit ‘c’ 13.63
- 16. Market potential In India guava toffee ,guava bar, guava jam, guava jellies is demand practically throughout the year being rich in essential mineral, vitamin, proteins and other nutritive factors. It will be boon to the consumer as well to the grower there for great scope in the country for the production of item such as guava toffee.
- 17. Guava pulp : 5.00 kg Amount of sugar added : 4.50 kg Amount of glucose added : 500 gm Amount of SMP added : 700 gm Amount of butter added : 300 gm Amount of Bengal gram flour added : 714 gm
- 18. Cost of raw material : Guava pulp (Rs 30x5kg) = 150 /- Sugar (Rs 35x4.5kg) = 160 /- Glucose(Rs.30/500gm) = 30 /- Skim milk powder(Rs.20/100gm) = 140 /- Butter (Rs.25/100gm) = 75 /- Bengal gram flour (Rs.30 /714gm) = 30 /- Total raw material cost = 585 /- Packaging and labeling = 200 /- Misc.(Labour,transportation) = 100 /- Total production cost = 885/-
- 19. Economic feasibility : Product yield = 6 kg Minimum pack = 50gm Total number of pack = 120 Unit price = Rs15 / 50gm Sale = Rs.1800 Loss and profit = 1800 - 885 = 915/- Profit of approximately 915 per 5 kg of guava pulp was observed.
- 20. % Profit = Profit x 100 Total Input = 915 x 100 1800 % Profit = 51 %
- 21. Bengal gram was used for the development of guava toffee. sensory analysis it was concluded that T1 treatment having good score of flavor, color, aroma, taste and overall acceptability. During self study it was found that the color of toffee was slightly change and texture was same but it was acceptable for selling The ph of the sample was found to change after two week
- 22. After the study it was found the product was acceptable for selling. The product was also found economically feasible on selling in local market. In the production, the total production cost was 885Rs for 6kg and was sold in pack of 50gm and 120pack was sold and a profit of 915Rs was observed so it can be concluded that guava toffee was prepared in a ratio of was acceptable.