Development and formulation of peach pulp incorporated fudge

Thiruppathi, Kowsalya and Murugan, Yuvarekha (2025) Development and formulation of peach pulp incorporated fudge. International Journal of Science and Research Archive, 15 (1). pp. 1396-1401. ISSN 2582-8185

This study focuses on the formulation, standardization, and evaluation of Peach Pulp Incorporated Fudge (PPIF), a fruit-based confectionery product enriched with dark chocolate and peach pulp. Peaches are a rich source of vitamins A and C, fiber, and antioxidants, while dark chocolate provides flavonoids with potential health benefits. The objectives of this study included developing a unique fruit fudge recipe, optimizing natural sweeteners and preservatives, and assessing sensory attributes and consumer acceptability. The methodology involved screening ingredients, standardizing formulations, and evaluating nutrient composition, sensory attributes, packaging, and shelf life. Two variations (PPIF 1 and PPIF 2) were tested, with PPIF 2 receiving higher sensory scores for taste, texture, and overall acceptability. Nutrient analysis indicated that PPIF 2 contained 550.2 kcal, 9.5g protein, 46.43g fat, and 6.7mg iron per 100g, making it a nutrient-dense product. The study also included cost analysis, revealing that the developed fudge is more affordable than similar commercial products. The results highlight PPIF 2 as a highly acceptable and nutritious dessert, offering a healthier alternative to conventional chocolate-based sweets. Future studies can explore extended shelf-life techniques, alternative ingredient variations, and large-scale commercialization.