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

Abstract

The proximate composition and sensory properties of candies produced with different blends of coconut, tiger nut and groundnut were  investigated. Eight (8) samples and a control (100% condensed milk) were developed in ratios as: AC (90:10 condensed milk and coconut),  BC (90:10 condensed milk and tiger nut), CC (90:10 condensed milk and 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  candy samples 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. Sensory analysis revealed significant difference in  colour, aroma, texture, taste, mouthfeel, and overall acceptability. An acceptable 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-added products (candy) could be developed using coconut, groundnut and under-utilized tiger nut reducing the burden of  high cost of animal milk.