Development and evaluation of cheese and toffee from bael-mango blends

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dc.contributor.advisorGehlot, Rakesh
dc.contributor.authorVerma, Shalini
dc.date.accessioned2016-11-10T08:43:42Z
dc.date.available2016-11-10T08:43:42Z
dc.date.issued2011
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/84783
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFood Science and Technology
dc.subjectFruits, Storage, Mangoes, Cheese, Sugar, Productivity, Reducing sugars, Pigments, Phenols, Developmental stagesen_US
dc.these.typeM.Sc
dc.titleDevelopment and evaluation of cheese and toffee from bael-mango blendsen_US
dc.typeThesisen_US
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