• ASHISH KUMAR JATAV
• DEVENDRA KUMAR BHATT

Indian jujube powder has a lot of potential to be processed for value addition. Its flavor is acceptable by almost all classes of people. Toffee is one of the most acceptable products largely consumed by children. The confectionary products due to its varied taste and flavor have a wide acceptance in children throughout the world. The different levels of ingredients for preparation of Indian jujube powder toffees showed that all these variables markedly affect texture, taste, flavor, and overall acceptability score and moisture, ash, fat, protein, carbohydrate of the prepared fruit toffees. The Indian jujube powder toffees prepared from mango pulp and jujube powder at different proportion were found almost similar with respect to proximate composition. However, the treatment 20% (A4) had highest scores for all sensory quality attributes except flavor than the rest of the treatments. On the basis of flavor, treatment 20% (A4) was found best. Instead of having high nutritional properties Indian jujube powder is still being used only by unorganized sector and is not being given much emphasis for its commercial utilization in term of value added products. In the basis of all data we can conclude that toffee made with incorporating 20%. Indian jujube powder is more acceptable.

Indian jujube powder, Toffee, mango pulp, texture, sensory.

"SENSORY AND TEXTURAL EVALUATION OF TOFFEE WITH INCORPORATION OF INDIAN JUJUBE POWDER (Ziziphus mauritiana)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 4, page no.359-362, April-2019, Available :http://www.jetir.org/papers/JETIR1904148.pdf

"SENSORY AND TEXTURAL EVALUATION OF TOFFEE WITH INCORPORATION OF INDIAN JUJUBE POWDER (Ziziphus mauritiana)", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 4, page no. pp359-362, April-2019, Available at : http://www.jetir.org/papers/JETIR1904148.pdf