~ 1330 ~ International Journal of Chemical Studies 2018; 6(2): 1330-1332 P-ISSN: 2349–8528 E-ISSN: 2321–4902 IJCS 2018; 6(2): 1330-1332 © 2018 IJCS Received: 24-01-2018 Accepted: 28-02-2018 Sucheta Centre of Food Science and Technology, CCS HAU, Hisar, Haryana, India Rakesh Gehlot Centre of Food Science and Technology, CCS HAU, Hisar, Haryana, India Saleem Siddiqui Centre of Food Science and Technology, CCS HAU, Hisar, Haryana, India Raj Bala Grewal Centre of Food Science and Technology, CCS HAU, Hisar, Haryana, India Correspondence Sucheta Centre of Food Science and Technology, CCS HAU, Hisar, Haryana, India Development of mixed fruit toffee from guava and mango blends and its quality evaluation during storage Sucheta, Rakesh Gehlot, Saleem Siddiqui and Raj Bala Grewal Abstract The present investigation was carried out to develop mixed fruit toffee from guava and mango pulp blended in different ratios using sugar, commercial glucose, butter and skimmed milk powder. Chemical constituents of guava and mango fruits such as TSS, total sugars, reducing sugars and acidity were found to be (9.6 and 17.76%), (7.10 and 14.51%) (3.60 and 6.08%) and (0.67 and 0.42%) whereas ascorbic acid, carotenoids, pectin and total phenols were analyzed to be (82.5 and 17.5 mg/100 g), (N.D and 2.54 mg/100 g), (0.94 and 0.54%) and (110 and 53.1 mg/100 g), respectively. Total sugars, reducing sugars and browning increased significantly, while ascorbic acid, carotenoids and total phenols decreased significantly in mixed fruit toffee during three months storage. Texture (N) increased significantly during storage period. Toffee prepared from 60 guava: 40 mango blends were highly acceptable. Cost of production of guava-mango toffee was maximum in 0 guava: 100 mango blend and minimum in 100 guava: 0 mango blend. Keywords: Development of mixed fruit, guava, mango, blends, quality evaluation during storage Introduction Guava (Psidium guajava L.) belongs to family Myrtaceae which contain about 100 species of tropical shrubs and small trees. Guavas are mainly cultivated in tropical and sub-tropical countries. The fruit contains about four times the amount of vitamin C as present in orange. Guava contains both carotenoids and poyphenols like leucocyanidin, guaijaverin, gallocatechin, the major classes of antioxidant pigments giving them relatively high antioxidant value among plant foods. Guava is also found effective against cancer, bacterial infections, inflammation and pain. A wide variety of value added products can be prepared from this fruit including beverages, jam, jelly, cheese and toffee. Mango (Mangifera indica L.) belongs to family Anacardiaceae. Mango pulp contains phytochemicals and nutrients.The composition of edible portion of mango fruit contains: 80% moisture, 63% calories, 0.4% protein, 0.4% fats, 16% carbohydrates, 20% vitamin-A, 3.6% thiamine, 2.5% riboflavin, 2.2% niacin, 20.20% vitamin C, 1.1% calcium and 4.0% iron (Chauhcin and Cahoon, 1987; Rao and Mukherjee, 1989; Haag et al., 1990) [6, 17, 8] . Toffees are chewable confectionery items containing sugar, milk solids and butter or vegetable fat as major ingredients (Bhokre et al., 2010) [4] . Fruit toffee is a dried pulp with proper amount of sugar and acid mixture. Blending of fruits pulps will result in good combination of taste and nutritive value. These items can find good marketable value in future. Material and Methods Uniformly ripe guava fruits were procured from experimental farm, department of horticulture, CCSHAU, Hisar. Uniformly ripe mango fruits were procured from local market for research work. Analytical grade chemicals were purchased from Titan Biotech Pvt, ltd. Sugar, butter and skimmed milk powder were purchased from local market. HDPE (high density polyethylene) bags were used for packaging of products and were also purchased from local market. Fruits pulps were blended in six different ratios (Guava : Mango): 100G:0M; 80G:20M; 60G:40M; 40G:60M; 20G:80M and 0G:100M. Toffee was prepared from the above guava-mango blends by using 1 kg blended pulp, 550 g sugar, 100 g commercial glucose, 80 g butter and 150 g skimmed milk powder as per standard procedure. For preparing toffee, the blended pulp was cooked till its contents became one third of its original volume.