Development and evaluation of cheese and toffee from bael-mango blends
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Date
2011
Authors
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Publisher
CCSHAU
Abstract
The present investigation entitled “Development and evaluation of cheese and toffee from
Bael-Mango blends” was carried out with the objectives to standardize appropriate combination of
bael-mango blends for preparation of cheese and toffee and also to evaluate the storage quality of
blended products. Bael and mango fruits were analyzed for different physico-chemical parameters. Data
show that bael and mango fruit fruits had average fruit weight (561.3 and 345.5 g), pulp weight (663.4
and 718.5 g/kg fruit) and yield of pulp (66.3 and 71.8%), respectively. Chemical constituents of bael
and mango fruits such as TSS, total sugars, reducing sugars and pH were analyzed to be (27.7 and
18.3%), (17.77 and 14.75%), (5.35 and 7.21%) and (5.74 and 4.45), whereas carotenoids, pectin and
total phenols were found to be (2.60 and 5.23 mg/100 g), (2.75 and 0.83%) and (25.57 and 53.08
mg/100 g), respectively. Chemical constituents of the blended products were analyzed just after
processing and at monthly interval during three months storage period. Cheese and toffee prepared with
(50 bael : 50 mango) blends were highly acceptable. The comparative evaluation of the processed
products showed that blended cheese and toffee prepared with 50 bael : 50 mango pulp ratio was highly
acceptable followed by 75 bael : 25 mango and 25 bael : 75 mango pulp ratio. Thus, the acceptability of
cheese and toffee increased by blending mango pulp with bael pulp in comparison to bael or mango
pulp used alone for the preparation of products. Total sugars, reducing sugars and browning increased
significantly, while pH, carotenoids and total phenols decreased significantly in all the processed
products during 90 days storage. Texture (N) of bael-mango cheese decreased, while that of
bael-mango toffee increased significantly during storage period. Acceptability of cheese and toffee
prepared from bael-mango blends decreased significantly with the increase in storage period. Cost of
production of bael-mango cheese and toffee was maximum in 0 bael : 100 mango blend and minimum
in 100 bael: 0 mango blend.
Description
Keywords
Fruits, Storage, Mangoes, Cheese, Sugar, Productivity, Reducing sugars, Pigments, Phenols, Developmental stages