The present study was carried out to develop a technology for the preparation of mixed fruit caramel from guava pulp and Indian olive pulp. The vitamin C content of the mixed fruit caramel was estimated in the range of (50-91) mg/100 gm and was highest in the guava:Indian olive (60:40) formulation.
Guava fruit in brief
Worldwide cultivation and distribution of guava
Food value of guava fruit
Although one variety, such as strawberry guava, contains 90 mg of vitamin C per 100 g of fruit, which was about 25% in more famous varieties. Guava, which is red-orange in color, contains pigment such as carotenoid, provitamin A and polyphenol, retinoid as a yellow-green fruit (Joseph and Priya, 2011).
Physico-chemical properties of guava fruit
Medicinal properties of guava fruit
These and other compounds are associated with many health effects of guava (Haida et al., 2011). The antioxidant properties of guava pulp may be associated with anticancer effects (Bontempo et al., 2012).
Indian olive fruits in brief
Some authors found high concentrations of carotenoids (beta-carotene, lycopene and beta-cryptoxanthin), vitamin C and polyphenols in guava (Oliveira et al., 2010). Freeze-dried guava pulp produces significant hypoglycemic effects in diabetic rats, possibly due to the antioxidant activity of compounds present in the pulp (Huang et al., 2019).
Physico-chemical characteristics of Indian olive
Indian olive (Enaeocarpus floribundus) belongs to the Elaeocarpaceae is popular as name of jalapi in Bangladesh and northern regions of West Bengal. The mesocarp which is the edible part of the fruit remains around the seeds (Bhowmick, 2017).
Benefits of Indian olive
Olive fruits in aqueous form possessed the ability to make stable silver nanoparticles which had antibacterial effect against pathogens that are resistant to drugs (Kahil et al., 2014). Various phytochemicals present in olive fruit extract, which are active against bacterial pathogens and make them capable of antibacterial activity.
Fruit toffee
In the extract of olive fruit in both aqueous and ethanol had a lot of bioactive components and demonstrated it in quantitative analysis. So the fruits can be essential in the production of antibacterial agents which are non-antibiotics to be administered against bacterial infection and also in case of food storage (Sircar and Mandal, 2017).
Mixed fruit toffee processing and preparation
It was taken into account that the treatment mix of 60% mango pulp + 40% papaya pulp with 400 g of sugar was generally satisfactory if organoleptic parameters occurred. It was found that the mixture containing tamarind and mango in a ratio of 50:50 was generally satisfactory in terms of product quality and tactile properties. 2014) controlled and assessed the storage stability of papaya toffee for half a year and found that there was an increase in moisture content and decreasing sugars, although a decrease in total sugar, carotenoid content and calcium content was taken into account.
A slight adjustment was made in the arrangement, that is, the expansion of sulfur dioxide on the object. Sulfur dioxide was found to improve the caramel character and prevent non-enzymatic firing during the six-month storage period.
Effect of storage on physico-chemical composition of toffee
Tamarind, mango and papaya mash were used to make ready mixed fruit toffee (Nale et al., 2007). Percentage titratable acidity increased while pH and ascorbic acid decreased with the increase in storage period (Kumar et al., 2017). Determination of the changes in chemical composition of fig and guava mixed fruit toffee was carried out and found that the moisture content of toffee decreased minimally from 8.8 percent to 7.7 percent, T.S.S (from 83.4 to 86.4º Brix) and total sugars increased due to decrease in moisture content; titratable acidity decreased rapidly and reducing sugars increased 10 due to the hydrolysis of non-reducing sugars during storage (Kohinkar et al.,2014).
A similar trend in the chemical properties of blended toffee made from guava and strawberry was observed (Chavan et al., 2015). No changes were observed in the ash and fiber content of toffees during storage (Sivakumar et al., 2007).
Effect of storage on organoletic qualities of toffee
Page | 14 Physicochemical analysis of mixed fruit toffee (mango and papaya pulp) was prepared and revealed that the TSS of mixed fruit toffee increased with the increase in mango pulp, sugar content and storage period.
Location of the study area
Collection of raw materials
Methodology
Study design
Sample size
Preparation of mixed fruit toffee
- Materials and ingredients
- Extraction of fruits pulp
- Formulation of mixed fruit toffee
- Process flow diagram for preparing mixed fruit taoffee
After drying the fruits, they were cut into pieces with a chopper on a cutting board and blended in an electric blender to obtain fine pulp. For the preparation of mixed fruit toffee, fully ripened green colored guava and ripened Indian olives were selected from the nearest store. The fruits were washed with drinking water to remove dust, sand and any adhering dirt.
Both fruits were cut into pieces with the help of a knife and placed on a cutting board. After the caramel solidified, it was cut into uniform sizes and ready for packaging.
Proximate analysis
- Moisture content
- Protein
- Fat
- Ash
- Crude fiber determination
- Determination of total carbohydrates
The receiving flask was moved so that the tip of the distillation tube was outside the distillate. The dried sample that remained after ensuring humidity was moved to the attachment, moreover, stopped the highest point of the thimble with a piece of cotton without fat. Toward the end of the extraction time frame, the thimble was expelled from the mechanical assembly and much of the ether was purged by either being released or collected in the Soxhlet tube.
The ether was dissipated on a steam bath at low heat; it was then dried at 100ºC for 1 hour, cooled, what's more, weighed. It was given as the difference between 100 and the sum of the other nearby components.
Mineral content analysis
The most likely number of coliforms per milliliter or per gram of sample (i.e. the MPN) was calculated based on the number of tubes in the new series that showed gas formation. The cost of the toffee made from guava and olives was calculated based on the total ingredient cost used to prepare the mixed fruit toffee. The panellists were asked to assign an appropriate score for sensory attributes such as appearance, colour, taste, texture, taste, sweetness and overall acceptability of mixed fruit toffee.
The proximate composition of for four type of formulation of mixed fruit toffee prepared from four different mixtures of guava and Indian olive pulp is shown in table 4.1. The proximate composition of four types of mixed fruit toffee formulations prepared from four different mixtures of guava and Indian olive pulp is shown in table 4.1. Sample 1 contained the lowest amount of moisture content. Comparing the two investigations, antioxidant capacity was better in the developed mixed fruit toffee from guava and Indian olive than toffee processed from palmyrah and pineapple.
Microbial growth in developed mixed fruit toffee was not in impaired condition and within the acceptable limit. At this age, natural fruit caramels prepared from pulp can be a good option for them. Development of mixed fruit toffee from guava and mango blends and its quality evaluation during storage.
Total Soluble Solids determination
Antioxidant capacity evaluation
DPPH assay: The antioxidant capacity of the extracts was determined using the DPPH assay as described by (Azlim Almey et al., 2010) with minor modifications. Methanolic solution of DPPH (2 ml) was added to 1 ml of each extract solution of different concentrations and the mixture was left for 30 minutes and the absorbance was read at a wavelength of 517 nm. Antioxidant capacity, based on the ability of extracts to scavenge DPPH free radicals, was calculated and expressed as milligrams of Trolox equivalents (TE) per gram of extracts (mg TE/g).
Microbial analysis
Determination of total viable count
E. coli detection
Page | 25 Three tubes of double and single strength liquid selective enrichment medium were then inoculated with an aliquot of the test sample or an aliquot of a starting suspension and incubated at 30°C or 37°C for 24 hours. A series of confirmatory medium tubes were inoculated with the cultures from double and single strength selective enrichment medium tubes in which gas formation or acuity preventing detection of gas formation was observed.
Fungal test
Energy estimation
Cost analysis
Sensory evaluation
Statistical analysis
Proximate composition, mineral content, vitamin c, sensory evaluation, antioxidant capacity data were analyzed using Oneway ANOVA procedures to assess the significant level of variation at 95% confidence interval.
Proximate analysis
Mineral content Analysis
Antioxidant capacity of the final product
TSS of final product
Vitamin C content in the developed product
Microbiological analysis of the product
Cost analysis
Energy content determination
Sensory evaluation of mixed fruit toffee
Proximate analysis
Khapre (2010) studied that animal ash with guava-soy was about 3.3%, which was much higher than the present study. From another study by Thanusan et al (2018), ash was determined to be 1.43% for coffee prepared from pineapple and palmyra. Compared to this study, the fiber content was much higher in the actual developed coffee.
Khapre (2010) investigated that the fat content of guava-soy toffee was 11.1%, which showed differences with the present study. Another study revealed that the proximate composition of peach-soy toffee included a fat content of 8.46% (Anisa et al., 2016) and this was much higher than the present study.
Mineral content in mixed fruit toffee
On the other hand, one study showed that hard caramel prepared from pineapple and palmyra contained 1.53% fiber, ash 1.43%, while hard caramel contained 1.94% fiber (Thanusan et al. , 2018). Since fruits and vegetables contain less protein and crude fat, these components were not present in such significant quantities in the four samples. Comparing the mineral content with the developed caramel, it can be said that the amount was different and may be due to the variation of nutrients in the fruit pulp used to make the caramel.
Vitamin C content
Antioxidant capacity of mixed fruit toffee
Microbial analysis of mixed fruit toffee
Sensory Evaluation of the toffee
This may be due to the addition of both fruits in the right proportion, ensuring a good balance of nutrients. The ash and fiber content was determined in the highest amount in sample 4, which could be due to the addition of both nutritious fruits. Thus, it can be concluded that mixed fruit toffee of sample 4 can be the best choice because it received good scores in the sensory evaluation which was quite similar to the highest score of sample 1 and also possesses the highest nutritional quality and contains a high amount of protein. , ash, fiber, magnesium, phosphorus, potassium and vitamin C.
Further research can be carried out by adding food preservative to extend the shelf life of the product and the product can also be kept in the refrigerator for further research. In addition, other formulations can be done by using more olive oil in the toffee to get a more sour taste, as the current study was conducted on the base of guava, but olive oil can also be used as a base for the guava fruits. However, some physicochemical parameters can be determined in the future study to make a great contribution to this developed product.
By increasing shelf life, texture and nutritional quality of the developed product, the fortified product can be produced commercially and can become popular among consumers.
