Author(s):

K Rajeswari, V Vijaya Lakshmi and T Kamalaja

Abstract: Tomato toffee with local variety was prepared using different levels of sugar, liquid glucose, butter, citric acid, pectin and was standardized. The addition of 750gm of sugar, 50gm of liquid glucose, 300gm of guava pulp, 15 gm of butter and 2.5gm of citric acid per kg tomato pulp resulted in good quality toffee with local variety tomato. The shelf life of toffee at ambient temperature was found to be for 3 months without any change in sensory characteristics and with no microbial growth.

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