Chemical and Sensory Evaluation of Nougat Prepared from Guava (Psidium Guajava L.) Cv. Allahabad Safeda

摘要

Guava known as 'poor man's apple' is one of the richest and cheapest sources of the vitamin C. To utilize its nutritional qualities study was conducted to develop the nougat, the sugar confectionery product from guava fruits. The recipes having different ingredient combinations were subjected to sensory and chemical analysis. The product has the combination of 550 g sugar, 75g butter, 125 g milk powder, 35 g cashew nut and 90 g glucose was adjudged best treatment scoring, highest sensory scores. Thistreatment was attributed with T.S.S (69.93 °B), acidity (0.064 % C. A), total sugar (74.77 %) and ascorbic acid (160.4 mg/l00g).