PROJECT GUIDE: Prof. Ms. Yasmeen Khan Assistant Professor Dept .of Food Engineering, Queen’s college of Food Technoloy, Aurangabad.


The resulting mixture will typically be poured into a shallow tray and allowed to cool to form a sheet. 2. While being prepared. 3. and occasionally flour. Different mixes.. To standardize the product on the basis of sensory evaluation. and (most importantly) temperatures of toffee making will result in different textures and harnesses from soft and often sticky to a hard brittle material. OBJECTIVES 1. To develop guava toffee with Bengal gram flour. To study the physic-chemical properties of developed fruit toffee. To study the shelf life of fruit toffee on the basis of physic-chemical Analysis . The process of making toffee involves boiling the ingredients until the mix is stiff enough to be pulled into a shape which holds and has a glossy surface. The mixture is heated until its temperature reaches the hard crack stage of 300 to 31O°F (150 to 160°C). MARKET POTENTIAL Toffee is a common fruit product which is consumed specially by children.PRODUCT NAME LOCATION BRIEF INTRODUCTION : Guava toffee : Department of Food Science and Technology : Toffee is a confection made by caramelizing sugar or molasses (creating invert sugar) along with butter. 4. processes. toffee is sometimes mixed with nuts or raisins.

PROCEDURE 1. Peeling Peeling was carried out to remove the outer skin of the guava by using hand peeler. Bengal gram flour water. Preparation of pulp Pulp was prepared by fruit pulper . 3. knives. Cutting The guava were cut by knife into small pieces. Skim milk powder.PROCESS FOR PRODUCT PEPARATION Raw material : Guava. Utensils and Equipments : Hand Refractometer. 6.e. 2. Selection of fruits Well matured. etc. 5. Guava were selected for the preparation of guava toffee. 4. fully ripened and disease free fresh fruits i. Removal of the seeds Seeds were removed by knife. Washing Then the fruits were washed with potable water to remove soil. etc. gas. cooking vessels. dirt and dust from the outer skin of fruits. Sugar. aluminium trays.

9. 11. Packing The dried product were packed in the butter paper. Addition of bengalgram flour and Skim milk powder The flour and skim milk powder were added by dissolving in water. 10. . Heating Heating is done with continuous stirring. Addition of sugar Good quality cane sugar of food quality were added to the pulp. Judging end point Finally the end point were judged by measuring the TSS 12. 8.6. Addition of color The permitted food color are added if required.

FLOW SHEET : Guava Washing Peeling Cutting Removal of seeds Pulping Heating Addition of sugar Addition of bengalgram flour and skim milk powder Addition of butter Heating mixture till thick consistency Pouring mass in greased tray .

50 kg : 500 gm : 700 gm : 300 gm Amount of bengalgram flour added : 500 gm .Drying at 70 0c for 4hrs Cutting into pieces of suitable size Wrapping in butter paper Filling in dry jar Storage Material balance data : Guava pulp Amount of sugar added Amount of glucose added Amount of SMP added Amount of butter added : 5.00 kg : 4.

(Labour.30/500gm) Skim milk powder(Rs.25/100gm) Bengalgram flour (Rs.1800 = 1800 -885 =915 /- .5kg) Glucose(Rs.transportation) = = = 545 /200 /100 /- Total production cost = 885 /- Economic feasibility : Product yield Minimum pack Total number of pack Unit price Sale Loss and profit = = 6 kg 50gm = 120 = Rs15 / 50gm = Rs.30 /100gm) = = = = = = 150 /160 /30 /140 /75 /30 /- Total raw material cost Packaging and labeling Misc.20/100gm) Butter (Rs.Cost of raw material : Guava pulp (Rs 30x5kg) Sugar (Rs 35x4.

Profit of approximatelyRs. 915 – per 5 kg of guava pulp used % Profit = Profit X 100 Total Input = 915 X 100 1800 Profit = 51 % .

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