Research Report

Physiological and Biochemical Evaluation of Guava Papaya Mixed Fruit Toffee  

Harnam Mewada1 , P.K. Jain1 , Swati Barche2
1.Jawaharlal Nehru Krishi Vishwavidyalaya, Jabalpur, (JNKVV) Madhya Pradesh, India
2.College of Agriculture, Ganj-Basoda, (JNKVV), Jabalpur, India
Author    Correspondence author
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
© 2013 BioPublisher Publishing Platform
This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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
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International Journal of Horticulture
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