Physiological and Biochemical Evaluation of Guava Papaya Mixed Fruit Toffee
1.Jawaharlal Nehru Krishi Vishwavidyalaya, Jabalpur, (JNKVV) Madhya Pradesh, India
2.College of Agriculture, Ganj-Basoda, (JNKVV), Jabalpur, India
International Journal of Horticulture, 2013, Vol. 3, No. 3 doi: 10.5376/ijh.2013.03.0003
Received: 08 Jan., 2013 Accepted: 15 Jan., 2013 Published: 22 Jan., 2013
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This is an open access article published under the terms of the Creative Commons Attribution License
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Preferred citation for this article:
Harnam M., Jain P.K., and Swati B., 2013, Physiological and Biochemical Evaluation of Guava Papaya Mixed Fruit Toffee, International Journal of Horticulture, 3(3): 11-15 (doi: 10.5376/ijh.2013.03.0003)
The present investigation was carried out in preservation laboratory, Dept. of Horticulture, JNKVV, Jabalpur. during 2008-2009. The main objective of the investigation was to standardize the ratio of the guava and papaya pulp for better mixed fruit toffee. The various parameters of quality and over all acceptability were found in the treatment combination of 40% guava and 60% papaya along with 300 g sugar, 50 g milk powder and 120 g butter.
Guava; Papaya-physiological traits; Quality parameters; Quava-papaya pulp; Mixed fruit toffee
International Journal of Horticulture
• Volume 3