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Studies on fruit toffees. 2. Physico-chemical changes in mango toffee during storage



Studies on fruit toffees. 2. Physico-chemical changes in mango toffee during storage



Food Sci., Mysore. 12: 223-227



An aqueous solution of ascorbic acid was added during the final stage of cooking to give 82 mg per 100 g, but 60 to 68% was lost. A batch of toffee with 32 mg per 100 g retained about 68% after storage in hermetically sealed cans in air or nitrogen for 104 days at 6 degrees C, but only 14% at room temperature, 25o to 28o, and 5% at 37 degrees. Of carotene 80 to 88%, 53 to 59% and 49 to 53% was retained.

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