DEVELOPMENT OF MIXED FRUIT TOFFEE AND ITS NUTRITIONAL QUALITY, ANTIOXIDANT ACTIVITY AND MICROBIAL LOAD EVALUATION

Abstract

The present study was carried out to develop a technology for preparation of mixed fruit toffee from guava pulp and Indian olive pulp. Guava belongs to the major fruit groups of Bangladesh and Indian olive exists in the minor fruit groups. In this research work, the chemical composition, mineral contents, antioxidant capacity, microbial status and sensory properties of the mixed fruit toffee were determined. The investigation was taken place by preparing toffee in addition of sugar, fat, glucose, Skimmed milk powder and salt in both pulp. Toffees was made from four formulations including 100:00, 80:20, 70: 30, 60:40 ratios of Guava : Indian olive pulp. The combination of guava: Indian olive (100:00) was found best than other combinations in respect to organoleptic properties and the formulation of Guava: Indian olive (60:40) was superior in nutritional quality. The toffees prepared were wrapped in metallic coated polythene wrapper, packed in 200 gauge polythene bags and stored at ambient (30 ±2ºC) temperature. The mean score of fresh toffees with the preferable formulation for color and appearance was 7.67 and 7.66 respectively, texture 7.73, flavor 8.07, taste 8.20 and overall acceptability 7.93 on 9 point hedonic scales. The carbohydrate, fat, protein, ash, fiber were determined at the range of 57% to 67.43%, 3.59% to 4.88%, 4.6% to 5.3%, 1.41 to 1.68% and 4.24 % to 9.26% respectively. Energy content was found ranging from 299-341 kcal/100g. Vitamin C content in mixed fruit toffee was estimated ranging (50- 91) mg/100gm and was highest amount in the formulation of guava: Indian olive (60:40). The cost of mixed fruit toffee was ranged from 4.89 to 5.01 taka for various combinations of ingredients. Antioxidant capacity was higher in formulation with guava: Indian olive (70:30) which showed antioxidant properties of mean 30.9 (mg TE/100 g). Microbial status showed a great results with total viable count with acceptable limit and absence of specified bacteria E.coli and Salmonella and fungal activity was not seen after 1 month of storage at ambient temperature.