Changes in chemical composition and maoisture percent of pomegranate toffee during storage

The present investigation was carried out in Pos Harvest Technology Laboratory, M.G.C.V.V. Chitrakoot (M.P.) during 2013 to 2014. The Main objectives of the present investigation were to find out suitable treatment for batter quality and shelf life of pomegranate toffee. The minimum moisture (16.63%) increase was recorded in T5 Sulphitation + cardamom followed by (16.68%) in T1 hot water + cardamom and maximum (16.96%) was with T0 Hot water +untreated and TSS (14.150Brix) in T5 (Sulphition + cardamom flavor) followed by (14.050 Brix) in T1 hot water + cardamom and minimum (12.000Brix) was with T0, minimum pH (4.204) increase was recorded in T6 (Sulphitation + minimum Vanilla flour) followed by (4.359)in T2 hot water + vanilla and maximum (4.876)was with T0, minimum acidity (0.452%) increase was recorded in T6 (Sulphitation + Vanilla flvour ) followed by (0.452%) in T2 hot water + vanilla and maximum (4.876) was with T0, maximum reducing sugar (3.19%) increase was recorded in T0 (hot water untreated) followed by (3.08%) in T1 hot water + cardamom and and (3.04%) was with T5 and the maximum non – reducing sugar increase was recorded (5.90) in T5 (Sulphitation + Cardmom flavor)followed by (5.83) in T6 KMS + vanilla and minimum (5.43%) was with T0 whereas the maximum total sugar (8.94%) increase was recorded in T5 (Sulphitation + Cardmom flavour) followed by (8.94%) in T1 hot water + Cardmom and minimum (8.62%) was with T0.