Physicochemical properties and sensory evaluation of milk candy ‘toffee’ (aNIGERIA candy) enrich with coconut, tigernut and groundnut

Abstract

The proximate composition and sensory properties of candies produced with different blends of coconut, tiger nutand groundnut were investigated. Eight (8) samples and a control (100% condensed milk) were developed in ratiosas: AC (90:10 condensed milk and coconut), BC (90:10 condensed milk and tiger nut), CC (90:10 condensed milkand groundnut), DC (80:10:10 condensed milk, coconut, and groundnut), EC (80:10:10 condensed milk, tiger nut,and groundnut), FC (80:10:10 condensed milk, coconut, and groundnut) and GC (70:10:10:10 condensed milk,coconut, groundnut and tiger nut). Moisture, ash, fat, protein, crude fibre, and carbohydrate contents of the candysamples showed significant differences and were recorded as 2.03-4.24%, 3.86-6.84%, 6.43-18.22%, 1.13-1.84%,0.64-1.11 and 68.48-82.98% respectively. The pH for all the candy samples ranged from 6.02 to 6.10. Sensoryanalysis revealed significant difference in colour, aroma, texture, taste, mouthfeel, and overall acceptability. Anacceptable candy can be developed from condensed milk fortified with coconut, tiger nut and groundnut milk.Sample AC and DC were with the highest scores were mostly preferred by the panelist. Hence, value-addedproducts (candy) could be developed using coconut, groundnut and under-utilized tiger nut reducing the burden ofhigh cost of animal milk