Author(s):

Atul Praveen Panna, Ritu Rani Minz, Surendra Kumar Madhukar and Sandip Lakra

Abstract: The present investigation entitled ‘Studies on physico-chemical properties of value added Guava toffee during storage (<em>Psidium guajava </em>L<strong>.</strong>)<strong>’</strong> was conducted in the laboratory of the Department of Horticulture, during the year 2014-2015 to evaluate the two pre-treatment (blanching and sulphitation) and different flavours (Cardamom powder, Vanilla, citric acid, Pineapple). Guava toffee stored ambient temperature and find out the economics of the different treatments. The experiment was laid out in the 2×4 factorial CRD with 10 treatments and 3 replications. The treatment T₉Sulphitation + Pulp extraction + preparation of guava toffee with sugar + chocolate + Pineapple flavor was found superior in respect of all the parameters <em>viz. </em>T.S.S. (12.66⁰Brix), Ascorbic acid (47.45mg/100g) and organoleptic quality was also found superior in this treatment.

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