Cyber Times International Journal of Technology & Management

In present work an attempt was made to prepare low calorie fig fruit based – mixed fruits toffee and spread by replacing sugar with zero calorie- natural Stevia sweetener. Five different fruit toffees and spread were prepared by using main ingredients: fig pulp, guava pulp, papaya pulp, and Ragi. The toffee and spread were prepared by taking 100% Fig pulp with or without sugar. The toffee and spread prepared from 100% fig pulp with sucrose were used as control /standard toffee (T0) and spread (S0); while 100%fig pulp toffees and spread prepared with stevia sweetener were marked as T1 and S1 respectively. Other three natural sweetener toffees and spreads were prepared separately by mixing 90% fig pulp with 10% of either papaya /guava /ragi powder and were marked as T2, T3 andT4 for toffees and for spread as S2,S3 and S4 respectively. One additional Stavia sweetened Toffee (T5)and spread( S5) were prepared by mixing 70% fig pulp with 30% mixed ingredients that include 10% each of papaya pulp, guava pulp and ragi powder. Six different toffees(T0-T5) and spreads(S0-S5) were tested for moisture content, ash, crude fibre, Acidity, protein, fat, ascorbic acid were determined as per standard methods given by Ranganna (1995). Calcium, sodium and potassium were determined by using flame photometer (ELICO CL378). Calorific values of these products were determined by using Digital Bomb calorimeter (model RSB6). T1 to T5 Toffees were compared with control/plain toffee (T0); while S1 to S5 spreads were compared with control/plain spread (S0) for nutritional parameters and calorific values. Results showed that among all Stavia Toffees (T1 to T5) and spreads (S1 to S5) the mixed fruits toffees T5 and spread S5 were found to be least in calories and comparatively higher in crude fibre, protein ,fat and mineral content.