Studies on physico-chemical properties of value added pomegranate toffee during storage

The present investigation was undertaken during the year 2011-2012. The experiment was laid out in 2×4 Factorial in Complete Randomized Design (CRD) with 8 treatments and 3 replications. There were two pre-treatments (Blanching in hot water for 2 min. and KMS @ 2g / kg of arils for 30 min.) and 3 flavours (cardamom, vanilla and citric acid). It was observed that the T5 (KMS + Cardamom flavour) gave significantly best results in relation to total soluble solids (14.150Brix), acidity (0.462%), moisture (16.63%), pH (4.448), reducing sugar (3.04%), non-reducing sugar (5.90%), total sugar (8.94%), and in organoleptic quality with higher benefit cost (1.41).