Studies on mineral and microbiological composition of blended toffee during storage

The present study was conducted at Division of FST, SKUAST-J, Chatha. The pulp of pumpkin and mango fruits were bended in the ratio of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50, respectively for the preparation of toffee. The dried toffee was wrapped in butter paper and then in coloured polypropylene sheets and finally packed in laminated pouches. The processed product was stored at room temperature and subjected to mineral and microbiological composition at an interval of one month for a period of three months. With advancement in storage period, a decreasing trend was observed in phosphorus and calcium content during three months of storage. No microbial count was found upto two months of storage. Treatment T₄ (70:30:: pumpkin: mango) registered the lowest value of microbial count whereas, highest value was recorded in treatment T₁ (100:0:: pumpkin: mango). The blended toffee remained acceptable upto three months of storage at room temperature and appeared to be economical as well from the point of view of production cost.