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.