Study on Physico-Chemical Properties of Value Added Guava (Psidium guajava L.) Toffee during Storage

The present experiment was carried out during June 2022 to September 2022 in post- harvest laboratory of Department of Horticulture, SHUATS, Prayagraj. The experiment was conducted in (CRD) completely randomized design, with ten treatments which were replicated thrice. The treatments were T0: (Blanching) Control, T1: (Blanching) Sugar 70% + Chocolate 10% + Mango 0.5%, T2: (Blanching) Sugar 70% + chocolate 10% + Strawberry 0.5%, T3: (Blanching) Sugar 70%+ chocolate 10% + Oragne 0.5%, T4: (Blanching) Sugar 70% + chocolate 10% + Pineapple 0.5%, T5: (Sulphitation) control, T6: (Sulphitation) Sugar 70% + chocolate 10% + Mango 0.5%, T7: (Sulphitation) Sugar 70% + chocolate 10% + strawberry 0.5%, T8: (Sulphitation) Sugar 70% + chocolate 10% +Orange 0.5%, T9: (Sulphitation) Sugar 70%+ chocolate 10% + Pineapple 0.5%. The Guava toffee was stored for 45 days at ambient temperature. From the present investigation it is found that treatment T4 is superior in respect of phyisco-chemical parameters like total soluble solids, acidity, ascorbic acid, pH and total sugar. Treatment T4 is also found superior in organoleptic scoring of Guava toffee. In terms of benefit cost ratio the net return, was also found T4 and minimum was recorded in T0 in all the parameters.