guava using making tofee

2. Name :Madake Magharaj Mahadev.
Reg. No : BED09AE40B
Seminar Topic : “Study for the development
Guava Toffee”.

3.  INTRODUCTION
 MATERIALS AND METHODS
 RESULTS AND DISCUSSION
 PRODUCTION, MARKETING AND SALE
 SUMMARY AND CONCLUSION

4.  Studies is carried out to develop a technology
for preparation of mixed fruit toffee from
Bengal gram and guava fruit
 Guava is belongs to myrtaceae (psidium
guajava).
 Guava is most widely grown fruit in India the
area under cultivation about 0.15 million hec.
 Total production of guava in 2007 was
3710.5(MT).

5.  Energy - 70 cal
 Carbohydrate - 17.1g
 Protein - 1.0gm
 Fat - 0.4g
 Calcium - 30mg
 Vitamin ‘c’ - 302mg
 Moisture - 85%

6.  Bengal gram is called Chickpea or Gram
(Cicer aritinum L.) in South Asia .
 Out of total cultivated area in world India
contributed 61.65%.
 Out of total production in world India having
contributes 68.13%.
 Bengal gram is widely appreciated as health
food.
 Bengal contain 20.8% protein.

7.  To develop guava toffee with Bengal gram flour.
 To standardize the product on the basis of sensory
evaluation.
 To study the physiochemical properties of
developed guava toffee.
 To study the self life of guava toffee on the basis
of physiochemical Analysis.

8.  The present investigation was carried out in
dept. of biochemistry of food science and
technology at M.P.K.V.Rahuri.
 Requirement of raw material
Fresh, well mature guava were procured
from the local market.
 Other ingredients:-
Good quality sugar, glucose, skim milk
powder, Bengal gram, fat and other
ingredients were also procured from the local
market .

9.  Physiochemical analysis of guava pulp.
Total soluble solid, color, Ph, acidity,
was determined by AOAC method.
 Total soluble solid :- The total soluble solids
was determined in terms of oBrix by using
hand refracto meter.
 Color:-The color of sample was determined
by Tinto meter.
 Ph:- Ph was determine by the method
describe by ranganna (1986).
 Acidity:-Acidity was determine by the
method describe by Ranganna (1995)

10.  Nutritional analysis of guava pulp
Vitamin ‘c’ .
o vitamin ‘c’:- vitamin ‘c’ was determined by
AOAC method.

11.  Flow sheet for development of guava toffee
Guava
Washing
Peeling
Cutting and grinding(Removal of seeds)
Pulping
Heating
Addition of sugar

12. Addition of bengal gram flour and skim milk powder
and
Addition of butter
Heating mixture till thick consistency
Pouring mass in greased tray
Drying at 70 0c for 4hrs
Cutting into pieces of suitable size
Wrapping in butter paper
Filling in dry jar
Storage

13.  Product standardization
the Organoleptic evolution of develop guava
toffee was carried out by using 9 point
hedonic scale .
 guava and bengal gram with T1(350:50)
ratio is best on 9 point hedonics scale for
overall acceptability.
Sample code Guava (gm) Bengal
gram(gm)
T0 400 00
T1 350 50
T2 300 100
T3 250 150

14. Sensory evaluation for the product standardization
 The standardization if the product on the basis of
sensory evolution of a 9 point hedonic scale
different quality attributes such flavour,colour,or
aroma test and over all acceptability.
TREATMENT
(GUAVA:BENG
AL GRAM)
FLAVOR COLOR AROM
A
TASTE O.A.A
T0 7 6 7 7 6.7
T1 9 9 8 8 8.5
T2 9 8 6 5 7
T3 7 7 5 5 6

15.  Moisture content 20%
 Acidity 0.32
 Fat 0.17
 Ash 0.6
 Vit ‘c’ 13.63

16.  Market potential
In India guava toffee ,guava bar, guava jam,
guava jellies is demand practically throughout the
year being rich in essential mineral, vitamin,
proteins and other nutritive factors.
 It will be boon to the consumer as well to the
grower there for great scope in the country for the
production of item such as guava toffee.

17.  Guava pulp : 5.00 kg
 Amount of sugar added : 4.50 kg
 Amount of glucose added : 500 gm
 Amount of SMP added : 700 gm
 Amount of butter added : 300 gm
 Amount of Bengal gram flour added : 714 gm

18.  Cost of raw material :
 Guava pulp (Rs 30x5kg) = 150 /-
 Sugar (Rs 35x4.5kg) = 160 /-
 Glucose(Rs.30/500gm) = 30 /-
 Skim milk powder(Rs.20/100gm) = 140 /-
 Butter (Rs.25/100gm) = 75 /-
 Bengal gram flour (Rs.30 /714gm) = 30 /-
 Total raw material cost = 585 /-
 Packaging and labeling = 200 /-
 Misc.(Labour,transportation) = 100 /-
 Total production cost = 885/-

19.  Economic feasibility :
 Product yield = 6 kg
 Minimum pack = 50gm
 Total number of pack = 120
 Unit price = Rs15 /
50gm
 Sale = Rs.1800
 Loss and profit = 1800 -
885
= 915/-
 Profit of approximately 915 per 5 kg of guava pulp
was observed.

20. % Profit = Profit x 100
Total Input
= 915 x 100
1800
% Profit = 51 %

21. Bengal gram was used for the development of guava toffee.
sensory analysis it was concluded that T1 treatment having
good score of flavor, color, aroma, taste and overall
acceptability.
During self study it was found that the color of toffee was
slightly change and texture was same but it was
acceptable for selling
The ph of the sample was found to change after two week

22.  After the study it was found the product was
acceptable for selling.
 The product was also found economically
feasible on selling in local market.
 In the production, the total production cost
was 885Rs for 6kg and was sold in pack of
50gm and 120pack was sold and a profit of
915Rs was observed so it can be concluded
that guava toffee was prepared in a ratio of
was acceptable.