Formulation and storage studies of guava (Psidium guajava L.)-soybean (Glycine max) toffee

Toffees were prepared by blending Guava (Psidium guajava L.) pulp with soyabeen (Glycine max) slurry in different proportions (100: 00, 93: 07, 85: 15 and 78: 22). Addition of guava increased the level of ascorbic acid, fiber, calcium and phosphorous contents. With increase in concentration of soya slurry, the level of protein and fat in the toffees was observed higher as a result of which the concentration of sugar decreased. However, the combination of 85% fruit pulp and 15% soya slurry recorded highest score in sensory attributes revealing better consumer ac-ceptability. Toffees could be stored safely for 2 months under ambient conditions (27 + 0.5°C) while for 120 days at refrigerated conditions (5 + 1°C).