Development and evaluation of cheese and toffee from Guava-Mango blends
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Date
2013
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Publisher
CCSHAU
Abstract
The present thesis entitled “Development and evaluation of cheese and toffee from GuavaMango blends” was carried out with the objectives to standardize appropriate combination of guavamango blends for preparation of cheese and toffee, and also to evaluate the storage quality of blended
products. Guava and mango fruits were analyzed for different physico-chemical parameters. Data show
that guava and mango fruits had average fruit weight (126 and 616 g) and pulp weight (838 and 695
g/kg fruit), respectively. Chemical constituents ofguava and mango fruits such as TSS, total sugars,
reducing sugars and acidity were found to be (9.6 and 17.76%), (7.10 and 14.51%) (3.60 and 6.08%)
and (0.67 and 0.42%) whereas ascorbic acid, carotenoids, pectin and total phenols were analyzed to
be (82.5 and 17.5 mg/100 g), (N.D and 2.54 mg/100 g), (0.94 and 0.54%) and (110 and 53.1 mg/100 g),
respectively. Chemical constituents of blended products were analyzed just after processing and at
monthly interval during three months storage period. Total sugars, reducing sugars and browning
increased significantly, while ascorbic acid, carotenoids and total phenols decreased significantly in
guava-mango cheese and toffee during three months storage. Texture (N) of guava-mango cheese
decreased, while that of guava-mango toffee increased significantly during storage period. Cheese
prepared with (80 guava : 20 mango) and toffee prepared with (60 guava : 40 mango) blends were
highly acceptable. Acceptability of guava-mango cheese and toffee prepared from guava-mango blends
decreased significantly with the increase in storage period. Cost of production of guava-mango cheese
and toffee was maximum in 0 guava : 100 mango blendand minimum in 100 guava: 0 mango blend.
Description
Keywords
Guava, mango, blends, cheese, toffee, quality, overall acceptability, storage