Development of Anti-Aging Toffee by incorporating Beta Vulgaris, Punica granatum and Saccharam Officinarum and Study of its Acceptability and Stability

Abstract

Product development has become the prime importance for food industries and societies. In the present study a new nutraceutical (anti-aging) toffee was produced by incorporating of Beta Vulgaris, Punica granatum and Saccharam Officinarum. Among the various combination, the toffee containing 100g each Beta Vulgaris and Saccharam Officinarum was found better for nutritional quality and organoleptic properties. The moisture, ash, protein, fiber, reducing sugar, water activity, deformation and energy content of newly developed anti-aging toffee were found to be 11.48±0.06%, 0.80±0.01%, 0.60 ± 0.03%, 1.9 ± 0.03%, 12.6±0.62%, 0.56(Aw), 4.35±0.5N and 85.7±2.1kcal/100g, respectively. On the sensory and microbiological point of view, the presently developed anti-aging toffee was found highly acceptable up to 4 months. The total yeast, aerobic plate count and mold count were found to be the acceptable according to food standards. After 4 months, the microbial counts were increased and deterioration in the product quality was observed. The calorific values indicate that the newly developed anti-aging toffee contains only 4.3% of the daily calories needs of a senior citizen. The newly established toffee imparts anti-aging impact on the aged people due to medicinal importance of the ingredients. There are several confectionery products sold in the market and few of them have medicinal properties, but no toffee with anti-aging properties has been reported in the literature earlier. Therefore, the introduction of this first ever anti-aging toffee in the market will improve the health of the elderly people as well as the product cycle of the industry. It also has the market competent price therefor the product is likely to gain the attraction of consumer and improves the market trends.