Department of Horticulture, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad
*Corresponding author's E-mail: sweetunicky19@gmail.com
Online published on 10 August, 2016.
Toffee was prepared from dry pomegranate arils using different treatments comprising of cardamom, vanilla flavour, citric acid flavours. Treatment comprising of sulphitation + cardamom flavour was found superior with respect to different parameters. It had acceptable organo leptic quality at the end of 120 days storage at 7–10°C.
Biochemical composition, pomegranate toffee, storage
