Studies on the effect of wrapping materials on quality of wood apple toffees

The present investigation was carried out to know the effectiveness of different wrapping materials viz., butter paper wrapper, 12 µ toffee wrapper, 25 µ toffee wrapper, Butter paper + 12 µ toffee wrapper, Butter paper + 25 µ toffee wrapper on storage behavior and quality parameters of wood apple fruit toffee under ambient storage. Significant differences were observed in toffees with respect to physico chemical constituents and sensory attributes among the different wrapping materials used during the storage period of 6 months. Minimum changes with respect to TSS (76.80 to 76.87oB), total sugars (60.23 to 60.37%), moisture content (13.73 to 13.63%), ascorbic acid (1.62 to 1.46 mg/100 g) and acidity (2.23 to 2.15%) were observed in toffees wrapped with butter paper +25 µTW. The toffee wrapped in butter paper followed by 12 and 25 µTW retained sensory qualities throughout the storage period. The toffees wrapped directly with 12 and 25 µTW were not found suitable since, toffee corrodes the wrapper and the metal sticks to the toffee and cause discoloration.