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Subject: Food Science and Technology × Author: Malhotra, Mansi × End date: 2009 × Start date: 2009 ×
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    ThesisItemOpen Access
    Development and quality evaluation of cheese and toffee from jamun (Syzygium cumini L.)
    (CCSHAU, 2009) Malhotra, Mansi; Gehlot, Rakesh
    The present investigation entitled “Development and quality evaluation of cheese and toffee from jamun (Syzygium cumini L.)” was carried out with the objectives to standardize processing technology for cheese and toffee and also to evaluate quality of the products during storage. Fresh jamun fruits were analyzed for different physico-chemical parameters. Data show that jamun fruit had an average fruit weight (6.1 g),pulp recovery (73%) moisture (89%) total soluble solids (9.00%) total sugars (6.76%) reducing sugars (4.73%) acidity (1.26%) anthocyanin content (142 mg/ 100 g) and total phenols (270 mg/100 g). Chemical constituents of jamun cheese and toffee were analyzed just after processing and at monthly interval during three months storage period. Jamun cheese prepared from 1 kg pulp, 800 g sugar and 4 g salt was found most acceptable (8.18) followed by 1 kg pulp, 800 g sugar and 6 g salt (8.11). Jamun toffee prepared from 1 Kg pulp, 500 g sugar and 150 g skim milk powder was found most acceptable (8.23) followed by 1 Kg pulp, 500 g sugar and 100 g skim milk powder (8.16). Acceptability of jamun cheese and toffee decreased significantly with increase in storage period, however, organoleptic scores of both the products remained above the acceptable level even after three months of storage. Total soluble solids, total and reducing sugars increased significantly, whereas acidity, anthocyanin and total phenols of jamun cheese and toffee decreased significantly during three months storage period. In jamun cheese, cost of production was minimum (Rs.106.95/Kg) in S1200X6 (1Kg pulp, 1200 g sugar and 6 g salt) and maximum (Rs.129.13/Kg) in S800X 4 (1Kg pulp, 800 g sugar and 4 g salt). In jamun toffee , cost of production was minimum (Rs.87.84/Kg) in S700M150 (1 Kg pulp, 700 g sugar and 100 g skim milk powder) and maximum (Rs.109.21/Kg) in S500M100 (1 Kg pulp, 500 g sugar and 100 g skim milk powder).