Vol. 8, Issue 10, Part F (2024)

An experiment was carried out at the Horticultural Processing Laboratory, Department of Fruit Science, College of Agriculture, IGKV, Raipur (C.G.) during years 2023–24 to make papaya- based fortified toffee. The experiment consisted of 7 treatments and 3 replications for making papaya-based fortified toffee. From the storage studies, it was revealed that T₄ (50% papaya pulp + 50% plum pulp + 300 g sugar) is most suitable in terms of their physicochemical properties and oragnoleptic evaluation of papaya-based fortified toffee. On the basis of the result, it is concluded that the treatment T₄ can be used in terms of commercialization of papaya-based fortified toffee. The results indicated that the quality observation and sensory evaluation were affected by various treatments.