Development and evaluation of cheese and toffee from Guava-Jamun blends
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Date
2017
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CCSHAU
Abstract
The present research work entitled “Development and evaluation of cheese and toffee from
Guava-Jamun blends” was carried out with the objectives to standardize appropriate combination of
guava-jamun blends for preparation of cheese and toffee, and also to evaluate the storage quality of
blended products. Guava and jamun fruits were analyzed for different physico-chemical parameters.
Data show that guava and jamun fruits had average fruit weight (122 and 8.8 g) and pulp weight (912
and 699 g/kg fruit), respectively. Chemical constituents of guava and jamun fruits such as TSS, total
sugars and reducing sugars were found to be (12.1 and 8.1%), (6.53 and 5.46%) and (4.28 and 4.12%),
whereas acidity, ascorbic acid, anthocyanins, pectin and total phenols were analyzed to be (0.51 and
0.84%), (114 mg/100 g and ND), (ND and 105 mg/100 g), (1.37 and 0.31%) and (371 and 347 mg/100
g), respectively.
Total sugars, reducing sugars and browning increased significantly, while ascorbic acid,
anthocyanins and total phenols decreased significantly in guava-jamun cheese and toffee during three
months storage. Texture (N) of guava-jamun cheese decreased, while that of guava-jamun toffee
increased significantly during storage period. Cheese prepared with (20 guava: 80 jamun) and toffee
prepared with (40 guava: 60 jamun) blends were found most acceptable. Overall acceptability of
guava-jamun cheese and toffee decreased significantly with the increase in storage period but both the
blended products were acceptable even after three months storage. Cost of production of guava-jamun
cheese and toffee was recorded maximum in 0 guava: 100 jamun blend and minimum in 100 guava: 0
jamun blend.
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