Guava toffee
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Transcript of Guava toffee
Name :Madake Magharaj Mahadev.
Reg. No : BED09AE40B
Seminar Topic : “Study for the development
Guava Toffee”.
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
PRODUCTION, MARKETING AND SALE
SUMMARY AND CONCLUSION
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).
Energy - 70 cal
Carbohydrate - 17.1g
Protein - 1.0gm
Fat - 0.4g
Calcium - 30mg
Vitamin ‘c’ - 302mg
Moisture - 85%
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.
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.
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 .
Physiochemical analysis of guava pulp.Total soluble solid, color, Ph, acidity,
was determined by AOAC method.
Total soluble solid :- The total soluble solidswas determined in terms of oBrix by usinghand refracto meter.
Color:-The color of sample was determinedby Tinto meter.
Ph:- Ph was determine by the methoddescribe by ranganna (1986).
Acidity:-Acidity was determine by themethod describe by Ranganna (1995)
Nutritional analysis of guava pulpVitamin ‘c’ .
o vitamin ‘c’:- vitamin ‘c’ was determined byAOAC method.
Flow sheet for development of guava toffee Guava
Washing
Peeling
Cutting and grinding(Removal of seeds)
Pulping
Heating
Addition of sugar
Addition of bengal gram flour and skim milk powderand
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
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
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:BENGAL GRAM)
FLAVOR COLOR AROMA
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
Moisture content 20%
Acidity 0.32
Fat 0.17
Ash 0.6
Vit ‘c’ 13.63
Market potentialIn 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 thegrower there for great scope in the country for theproduction of item such as guava toffee.
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
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/-
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.
% Profit = Profit x 100
Total Input
= 915 x 100
1800
% Profit = 51 %
Bengal gram was used for the development of guava toffee.
sensory analysis it was concluded that T1 treatment havinggood score of flavor, color, aroma, taste and overallacceptability.
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
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.