STANDARDIZATION AND QUALITY EVALUATION OF JAMUN-BAEL BLENDED FRUIT CHEESE
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Date
2020-10-28
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Division of Food Science and Technology Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu Main Campus, Chatha, Jammu
Abstract
The demand for a healthy lifestyle among consumers in recent years is growing. The products targeting health and mental well being have persuaded the food industry to take next step by preparing wide range of functional foods from fruits. Therefore, considering the need for a new product with high nutritional value, the present study was conducted with the objectives to standardize appropriate blends of jamun and bael for development of fruit cheese and its physico-chemical, sensory and microbiological analysis. The pulp of jamun and bael was blended into treatments as T1(100:0::Jamun:Bael), T2(80:20::Jamun:Bael), T3(60:40:: Jamun:Bael), T4(40:60::Jamun:Bael), T5(20:80::Jamun:Bael) and T6(0:100::Jamun: Bael) to form a highly nutritious and delightful confectionary item. The formulated jamun-bael blended fruit cheese was packed in butter paper followed by LDPE bags and stored for 90 days under ambient conditions.
The physico-chemical analysis of jamun-bael cheese showed that treatment T6(0:100::Jamun:Bael) recorded the maximum L* value of 31.23, a* value of 18.01 and b* value of 35.06. However, T1(100:0::Jamun:Bael) observed the minimum TSS of 72.75ºBrix. The highest mean titratable acidity (1.07 %), ascorbic acid (6.24 mg/100g), crude fat (6.00%) and anthocyanins (49.37 mg/100g) were observed in treatment T1(100:0::Jamun:Bael) whereas, treatment T¬6 (0:100::Jamun:Bael) recorded maximum reducing sugars of 31.40 per cent, total sugars of 67.94 per cent, crude protein of 3.35 per cent, 1.01 per cent of ash, 241.51 mg per 100 g tannins, 50.14 mg per 100 g of calcium and 32.78 mg per 100 g of phosphorus. The bioactive components viz., anthocyanins (49.37 mg/100g), total phenols (189.42 mg/100g) and antioxidant activity (69.18%) were observed highest in treatment T1(100:0::Jamun:Bael) whereas, highest carotenoid content (32.77 mg/100g) was recorded in T¬6 (0:100::Jamun:Bael). With the advancement in storage period an increasing trend was observed in reducing sugars (29.82 to 30.55 %), total sugars (63.18 to 65.18 %) and browning (0.483 to 0.610).
On the basis of sensory evaluation, the blended cheese prepared from treatment T4 (40:60::Jamun:Bael) was adjudged as superior among sensory attributes viz., colour (8.01), taste (7.97), flavour (8.17), mouthfeel (8.04) and overall acceptability (8.05). Thus, jamun and bael can be blended in appropriate proportion (40:60) for development of nutritious fruit cheese.